Madras Curry, Almond & Raisin Loaf
Today's bake: Madras Curry, Almond & Raisin Loaf
Source: Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School
Note(s): Added Almonds & Durum Flour, ^ Curry to 1.3%, added Diastatic Malt, converted to small baguettes..
This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark Flour)
All baked on a baking steel.
This is my 2nd attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - When I make this bread again, continue working on improving the scoring.
Tasting Notes
Crumb: Sweet/Dairy - Butter - The curry spice is the outstanding flavor but the raisins and almonds add a nice sweet/nutty contrast.
Crust: Toasty - Nutty
Grain Character: Complex - Cooked Whole Grains
This is a really nice dense bread which I will be making again.
Recipe and Process are below for those that are interested.
Madras Curry, Almond & Raisin Loaf 2.6.2023 1.JPG