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:
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.
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.