This particular loaf is inspired from Maurizio at The Perfect Loaf. I was looking for a different flavour combination and this intrigued me. I am not particularly fond of fennel but the rave reviews convinced me.
Years ago, Lucy came up with a fruit stupid that had a sweetened, enriched bread dough for a crust. This time Lucy really want all out with an almond crust, adding a cream Anglaise and cream cheese filling with the fruit on top. This one is light years ahead of her first one if you ask me.
From Peter Reinhart’s Artisan Breads Every Day
Lucy was back on her Meta Verse 2.0 project. Her update is that instead of 2040 as the date we will be able to migrate our brains into the cloud, so we can live forever any way we want, has been moved back to 2050. This is terrible news.
Charred corn is one of the foods that I look forward to the most as summer approaches. I am craving corn fritters and Thai sweet chili sauce goes perfectly with them, why not combine the two in this sourdough?
Thai Sweet & Spicy Tomato Corn Sourdough
Dough flour:
150g 50% Freshly mille whole spelt flour
franbaker and I are going to be baking the same recipes and comparing the results. My bake yesterday is the first of our cooperative bakes. We both attempted PiPs' "Home with Bread/Fighting Gravity" recipe. I am looking forward to see Fran's post about her bake day results.
franbaker's post about her bake:
Recipe (thank you PiPs!):
Many people wanted to get details how to make the bread with translucent alveoli walls which I have published in the community bake 50% wholewheat thread. So I promised to make notes about the process. However, this bread was not made with sourdough starter but rather with tomato and basil yeast water.
For those who don't like to read too much here are the major differences to what most of people usually do:
