July 25, 2017 - 10:49am
Hazelnut & Date Sourdough at 90% Hydration
This was a super tasty bread! When dusting my countertop before shaping, I used a mix of cocoa powder and wholewheat flour.
500g Bread flour
200g Spelt flour
100g Rye
700g Water
100g rye starter at 100% hydration
18g Salt
200g Hazelnuts
100g Chopped dates
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I got almost no oven spring on this one, which I've noticed happens when I don't do as many stretch and folds and skip retarding the dough overnight.
Crumb is really soft and chewy. This bread tastes amazing, probably my new favorite.
I mixed walnuts and cranberries into the other half of the dough
Happy baking!