Sourdough Hummus Rye - can't live on bread alone, especially on birthdays and anniversary
Sending this to Yeastspotting.
Index for my blog entries: http://www.thefreshloaf.com/node/24437/blog-index-will-keep-updating-and-linking-it
First the bread, then we'll talk about cakes, sinful delicious cakes...
I love hummus, delicious, healthy and so easy to make. I don't really follow any specific recipes, but there are many good ones online - just trust me, go heavy on garlic, very heavy!
This last batch was really tasty, so I decided to make a rye sourdough with it. I want the hummus flavor to shine through, so there is a lot in the dough, along with some roasted sesame seeds to complement the flavor. The shaping method is again from this video site: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo/17.LeCharleston.html
whole rye, 57g
rye starter (100%), 6g
1. Mix and let rise 12-16hours.
- final dough
bread flour, 340g
roasted sesame, 40g
2. Mix everything except for salt & sesame seeds, autolyse for 20 to 60min, add salt, mix @ medium speed for 3-4 min until gluten starts to develope. Add sesame, mix @ slow speed until evenly distributed.
3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90min.
4. Shape as following: http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo/17.LeCharleston.html
5. Proof bottom up in basket, put in fridge overnight right away. Take out from fridge next morning to keep proofing until it springs back slowly when pressed, about 30min for me and my July TX kitchen.
6. Bake at 450F with steam for the first 15min, lower the temperature to 430F, keep baking for 30 to 35min.
To my satisfaction, hummus flavor is very obvious, and sesame seeds make the loaf so fragrant. Oh yeah, crumb is very open for a rye bread loaded with stuff.
Didn't last long...
This past Sat (7/30) was my birthday, and 6th anniversary. It's the year of "iron", I got cast iron pots as gifts, aren't they pretty?
Made a white chocolate opera cake as our celebration cake, the "chain" decoration on top was my desperate attempt to relate to the "iron" theme. :P
My recipe is loosely based on this one here: http://andreasrecipes.com/2008/05/28/the-daring-bakers-make-opera-cake/
It takes quite a few steps and components to finish, but if you divide the work into a few days, it's not so bad.
Since about a year ago I joined the Daring Bakers challenge, it's been a great journey to broaden my baking horizon. This beautiful Frasier was done in July.
Finally, some creamy desserts in case there isn't enough sugar, butter, and cream in our system.
Pumpkin Creme Brulee
It's lunch time where I am and you are making me hungry!
I have used tahini in my baking before, but never hummus. It sounds delicious, I can't wait to try it.
I am enjoying all of your creative shaping. I took a shaping class with Lionel Vatinet this past spring and have been enjoying working on some of the techniques I learned.
That class sounds interesting!
Hmm, interesting..... Just happens I made hummus yesterday and put half of it in the freezer to use later.......
Hat off to your tireless innovative ideas in breadmaking, txfarmer! They are always such a refreshing eye-openers. Thank you for sharing.
And the cakes look just too beautiful to be consumed!
One question, please.... The amount of hummus looks to be quite generous to the amount of flour. Not sure how thick/thin your hummus is, how did you come to decide how much water should be added to the dough?
P.S. Almost forgotten..... Happy birthday and 6th anniversary! :)
Since I didn't go with a recipe to make my hummus, I can only describle its consistency roughly: it's thinner than peanut butter, about the same (maybe thicker) than greek yogurt. I first added that amount of hummus, then added water until the dough "looks right". I think this amount of hummus is necessary for the flavor to shine through, and the crumb structure remained to be good.
Do you put a lot of lemon juice to your hummus? I do (probably about 1/2 lemon for the amount of hummus in your recipe), so I'm a bit concerned how acetic acid in lemon would effect the dough. Any thought?
I love your creativity. I had never thought of hummus in a loaf of bread.....maybe I can get my kids to try it hidden in a loaf! I imagine the beans really soften the dough too. Formula now printed off and added to my 'to bake' binder.
Happy late birthday and congratulations on #6 anniversary.
As always, thanks for taking the time to share your creations here with us. I, for one, greatly appreciate all you contribute.
Hope they like it! My mom never had hummus before but she liked this bread.
Everything looks so mouthwatering delicious. Your pastries are beautiful. Lovely bread with it's nice shaping, crust, crumb and flavor combination. Sometime back there was a dicussion about adding some tahini to bread instead of the sesame seeds, your combo of the hummus, sounds interesting. I love hummus for dipping. Thanks for sharing your very nicely written formula.
Happy Birthday and Anniversary! ...I used to be able to eat like that, now after many, many birthdays and anniversaries, I don't anymore ; ) though I could enjoy one small bite each of your beautiful pastries!
I may try to add tahini to the bread another time - flavor tends to get weaker when liquid ingredients are kneaded into the dough. Tried to make bread/pastry with peanut butter in the dough before, and the flavor was really lost, I imagine tahini would be the same. Need to think of a better way to incorporate.
I thought it might go nicely cinnamon rolled style or sometimes I stuff a braid, which is fun, tasty and looks very interesting when sliced...not incorporated into the dough, though, just a thought...but tahini and hummus are delicious!
Yeah, I 've used both PB and tahini as filling before, but I want to knead them into the dough somehow and still keep their flavors. This hummus bread worked out so well, I think there's hope.
Although the tahini is not incorporated into the dough, I have made these Sourdough Tahini Sweet Rolls and they are excellent.
Happy birthday and anniversary Txfarmer!
thanks for all the wonderful breads you've shown us, and i'm sure you'll continue baking many birthdays and anniversaries away.
Happy Birthday and anniversary, Txfarmer. Fine looking bread and pastries! 5 Star quality! you ought to be a pastry master chef, rather than an engineer.
Thanks Mebake, engineering and pastry making share a lot of traits apparently. :P