The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Friendship Loaf

CalBeachBaker's picture
CalBeachBaker

Friendship Loaf

Today's bake:  Friendship Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note:Increased TDW from 1.621kg to 2.0kg

Discussion:

Another recipe from Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens.

This is my 1st attempt making this bread  and I am pleased with the results and the taste. This is a fairly straight forward SD bead and at a ~80% hydration it was a little looser that I usually bake and it made shaping it a little challenging.

The taste of this bread was a little surprising, the crust was crisp with a hint of butterscotch and from the buckwheat flour a nutty roasted coffee note. The crumb has a somewhat sweet dairy mouthfeel that is quite pleasing.

Make again? - Yes

Changes/Recommendations: None

Rate your BAKE / AROMA AND FLAVOR NOTES FOR BREAD

 

 

 

Recipe and Process are below for those that are interested

 Tony

 

 

Comments

Abe's picture
Abe

Wonderful bake, Tony. Have made this loaf a few times and fully agree. One to keep on your bread baking repertoire.

CalBeachBaker's picture
CalBeachBaker

Thanks - It will go in the ever expanding rotation.

Tony

gavinc's picture
gavinc

Very nice. I like the flour combination as I suspect the finished bread flavour would be excellent. 

CalBeachBaker's picture
CalBeachBaker

Thank you. I like the variety of flours and add-ins she uses, it's what interested me in her breads.

Tony

Benito's picture
Benito

Beautiful bold colour of the crust and a gorgeous open crumb Tony.  The flavour must be complex from the combination of grains in it.

Benny

CalBeachBaker's picture
CalBeachBaker

Thanks Benny. A light toasting really makes the flavors pronounced.

Tony