Madras Curry and Raisin Loaf
Today's bake: Madras Curry and Raisin Loaf
Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School
This bread is made from a majority of bread flour, some 100% Stone Ground Organic Durum 100% Extract and a bit of whole rye which is in the culture. The Madras Curry and Raisins add-ins really dominate the flavor of this bread with the durum flour mostly contributing to the crumb texture.
This is my 1st attempt making this bread and I am still trying to dial-in the following:
- Optimal scoring - mostly depth to maximize opening
I like this bread but will probably increase the Madras Curry percentage a little when I bake it again.
Tasting Notes
Crumb - Sweet/Dairy with notes of milk
Crust - Raisin - due to the raisins - really nice and not to sweet
Grain Character - moderate with a taste of cooked spaghetti
Recipe and Process are below for those that are interested.
Madras Curry Raisin Loaf 2 12.25.22.JPG