Some foods are great made with a variety of breads - different but all good. Some foods really call for a specific type of bread. Cracked Dungeness crab just is wrong IMO without San Francisco Sourdough. You probably have your own biases. Well, another of mine is that Cabbage Borscht is "right" only with a dark rye bread.
David
My wife made pumpkin bars this weekend, and she told me to use up the rest of the puree. So... New bread experiment time!
I used the recipe from wassisname as a starting point: https://www.thefreshloaf.com/node/35177/pumpkin-sourdough
I didn't have any pumpkin seeds handy, so I went with raisins instead and added a little cinnamon and nutmeg. Recipe below is for two loaves.
I was prompted to make a time lapse of my sourdough during the oven spring. This is the start of the bake condensed into 37 seconds. Sorry about the background reflection, but you’ll get the gist. They are 750-gram oval loaves, Vermont sourdough with 10% whole wheat.
You can view the video on my YouTube https://youtu.be/c90Yqi3gLBE
Cheers,
Gavin
I've been handing this recipe around in various places and I thought I'd share here too, where I originally got the idea. Special thanks to Mariana who helped me find the original post about this (linked at the bottom of the post).
I grow peppers in pots on the south side of the house. With the hot dry weather if this summer, I ended up with a bumper crop of beautiful red sweet peppers. I chopped them up in small pieces and dried them in a dehydrator. I remember reading here that drying and rehydrating fruits or vegetables enhanced their flavour. So along with minced garlic, shredded Parmesan, dried parsley and some olive oil, this should be one tasty bread. I’ll have to wait for my friends to let me know as I sold out completely.
Recipe
Makes 3 loaves
You might recall that I made homemade miso that completed its 1 year fermentation in August. I finally got around to using it in a sourdough bread. I’ve made miso sourdough with various inclusions in the past but hadn’t made one in some time now.
With a few alterations in method and hydration.
645g T 65
465g filtered water
13g salt
heaping 1/4 tsp ADY
Am still loving the yeast water! This was a repeat of Hamelman's "Swiss Farmhouse" from the community bake - used the same formula but with some minor tweaks. Said tweaks being that I used apple yeast water (fed using Granny Smith apples, originally started as a raisin yeast water); and replaced the raisins and walnuts by cranberries and pecans; the cranberries were soaked in boiled water for 20 minutes and so were slightly more hydrated than the raisins usually are.
It's been a busy summer and haven't had time to post much. Have still been baking though. Have tried a number of different breads, but I keep coming back to my stand-by. Buckwheat and oat.
I've done numerous variants, but this is one of my favorites. I think the maple and toasted buckwheat make a nice combination.
