Lumberjane Loaf
Today's bake: Lumberjane Loaf
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Thanks! to cfraenkel for bringing this to our collective attention - her post can be found here:
https://www.thefreshloaf.com/node/71694/lumber-jane-loaf
Thanks! to Abe for forwarding the screenshot to me.
Note(s): Modified fermenting times, quartered 1/2 of the total apricots, substituted tricolor quinoa for millet, chia seed for poppy seed.
This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-50% Extract, Buckwheat Flour and a bit of whole rye which is in the culture. I was surprised by the buckwheat flours darkening the dough coloration.
There are in addition some whole and quartered apricot, pecan pieces, chia seeds, and quinoa as add-ins that provide a wonderful flavor and texture to this bread.
One loaf is baked in a Challenger bread pan which produced a really crispy crust, another on a baking steel with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - When I make this bread again I'll reduce the baking temperature which I've adjusted in the process screen shot.
Tasting Notes
Crumb: Sour/Dairy with notes of plain yogurt, the blend of the apricot, pecan, chia seeds, and quinoa make for nice fruit and nut overtones combined with crunchiness of the chia and quinoa.
Crust: Roasted - Baked Chestnut.
Grain Character: Complex - Cooked Whole Grains.
This is a really nice dense bread which I will be making again.
Recipe and Process are below for those that are interested.
Comments
Now that is what you call a hearty loaf. What bread is meant to be. Got a lovely crust and filled with some delicious add-ins. I do like the way you give us your tasting notes.
Lovely bake, Tony.
I really like this bread. As to the tasting notes - I found this article on how to describe the taste of breads on Farine Crazy for Bread, http://www.farine-mc.com/2015/03/aroma-and-flavor-notes-for-bread-by.html
"Aroma and Flavor Notes for Bread, a tool developed by Michael Kalanty, baker, chef, teacher, sensory scientist (more on that in a later post) and, last but not least, author of How to Bake Bread: The Five Families of Bread. What Mike set out to do, based on his experience working with chefs and bakers all over the world, is to give bakers the words they need to convey the actual aroma and flavor of bread, much as winemakers describe the aroma of wine or coffee roasters that of coffee."
Tony
Excellent bake Tony. That is a very good looking loaf, the colour of the apricots is so eye catching. The crumb colour as well is very inviting. I love the bold bake, just how I like my crusts to look.
Benny
I really prefer a darker bake too it makes a markedly difference in the crust taste, much bolder.
Tony
Thanks for the link, I’ll have a look at that article. I have a very hard time describing the flavours I taste in bread, I’ve never been good at that with wine either.
Benny
Very interesting combo of flavors. Well done.
Ian
Thanks Ian