brown rice & barley with roast butternut pumpkin made using a Biga
Hi Folks just a couple of pics of this bread that was much admired at work today
The dough was 4kg flour
2 kg Biga (a previously made dough with no salt 2kgs flour 1400ml water 10g yeast set aside in a container in the cool room 36 HRS)
100g salt
100g eggs
120g yeast
2100ml water
1000g roast butternut pumpkin
1000g brown rice and barley
This is mixed to a soft dough and toward the end of the mix the cooked rice and barley is added so as not to macerate the grains. the rice /barley was cooked the night before with the absorbtion method
This dough was then bulk fermented, mine had to be done in a hurry hence the yeast quantity, it felt great to handle and was weighed off at 650 g for bannetons 250 for sticks and enough for 56 x 50g dinner rolls for the restaurant.
They proved quite quickly and were baked off with the use of steam/ water injection and baked quite nicely. bread was cooled and sent off to the west end of Fremantle outlet of Quinlans to be used for lunch and a few saved for tasting here. so i was lucky to get just a few photos to show you!
Had great feedback from the testers
All done from 4.00am to starting work at 7.45am
Happy with that!
kind regards Derek
Comments
The crumb color is so attractive. What a better day to start work?! Nice results indeed. You ought to be proud of your bread skills, Derek.
Khalid
Thanks Khalid, i might try adding the pumpkin toward the end of the mix like the grain to see if i get a streaky effect rather than the uniform colour, which is still quite pleasant. i had some toasted this morning for breakfast and it was superb.
regards Derek
Love the color of the crumb and crust. We just don't use enough squash in bread ! Well done and
Happy Baking Derek- it is almost brewing weather in Arizona. but still will get to over 100 F later this week.
Getting time for brewing here too, i have a stout ready to be started off and i want to do something with the lees this time too probably with my bread enthusiasts group. We get a japanese pumpkin that is even more intense in colour may try that one next time.
regards Derek
Looks awesome! So what was the feedback in regards to taste? Do you taste the pumpkin? Love the color....looks like a Durum bread.
Feed back was the best i had produced, loved the combination, you dont need anything on it because it tastes so good as is, Has a lovely flavour lingering on the palate long after its swallowed.
i could pick up the pumpkin and when toasted even more so. if you look close at the pictures the bigger holes all house a piece of grain either the barley or brown rice which shows that the gas is forming around each of those grains as a bit of a reservoir. This one will be done again real soon.
regards Derek