The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

July/August Notes

CrustyJohn's picture

July/August Notes

I've been way behind about typing up notes on my past few loaves.  A couple were nothing new and worth making notes on, but two are worth jotting down even if I've forgotten the details.

Lavender Loaf

This loaf was pretty bread flour heavy.  I think it was maybe 80% bread flour and 20% white spelt flour.  The notable aspect of this is that I incorporated a pretty good amount (maybe 20g) of lavender (some fresh, mostly dried), probably a good bit more than the two or three previous times I've tried adding lavender.  For the first time the lavender flavor came through distinctly- a very nice but not overpowering flavor. Paired nice with cheese and the fresh figs that were ripening then.

 Brown Rice Loaf

Other notable loaf was a brown rice loaf.  I regret that I forgot to weigh the cooked rice before I added it, but I used 1 cup if cooked brown rice.  I think I was a 600g loaf, with some rye and some whole wheat.  I was pleasantly surprised that the rice did not seem to change the moisture and handle-ability of the dough when added anywhere near as much as with other porridge and soaked grain additions.  The flavor was quite nice and the texture excellently creamy. 

One thing I did for both loaves was coat the outside in cornmeal rather than flour.  I really like the result: a bit more texture and the crust seemed to come out crunchier.


pmccool's picture

Both of those sound good to me.


Benito's picture

The lavender sounds very interesting, I’m always apprehensive about cooking/baking with lavender worrying that it might make food taste like soap.  It sounds like to used just enough and not too much.


CrustyJohn's picture

I've never really had an issue with lavender making me feel like I'm eating soap (I love herbs de provence), but I could imagine that a heavy amount could have that effect.  That being said, it's definitely not a versatile bread.