Tartine Porridge bread with a Swedish twist
I really like making porridge breads - they allow the flavour of whatever grain is in the porridge while keeping the texture of a nice wheat-based sourdough. Creamy, moist, chewy and with a nice crust. I especially like using rye flakes this way as rye flour can be notoriously difficult to work with and really changes the texture of the bread.
Today I baked a batch of Rye Porridge bread a la Tartine 3. However, I've also been inspired by reading about Swedish breads with rye, orange and different fragrant seeds. So instead of adding nuts and flavoured oil as Robertson suggests in the rye porridge bread, I added orange zest (grated, dehydrated), toasted anise and fennel seeds (crushed in a mortar) and some chopped candied citrus peel. I really don't know how it's going to taste but it smells absolutely wonderful! I baked it in cast iron pots and I'm very happy with the appearance (oven spring, crust) as well.
If there is any left from the bread shop / market tomorrow I might keep one and cut it to check on the crumb. Otherwise I'll just trust to experience that it will be fit for my customers. I know, taking a bit of a risk doing this but life needs a little risk sometimes, right? :)