SESAME AND POPPY SEED SOURDOUGH

It’s been a while since I baked a loaf of sourdough bread, Dan, my poor starter was definitely feeling neglected. This time, I decided to make something heavily loaded with seeds, but not big ones like pumpkin or sunflower. More delicate, seeds that would disperse nicely in the crumb. My starting point was a recipe from Josey Baker’s book Bread, but I added a few twists and modified the method slightly. Very pleased with the way it turned out.

SESAME AND POPPY SEED SOURDOUGH
(adapted from Josey Baker’s Bread)

for seed mixture:
1/2 cup toasted sesame seeds (80 g)
1/4 cup poppy seeds (40 g)
1/2 cup hot water (120 g)

for dough:
240 g sourdough starter at 100% hydration
240 g water
300 g bread flour
75 g spelt flour
12 g salt (2 tsp)
all seed soaker

The day before, feed your starter and make sure it is all bubbly and ready to go. Prepare more than you need, so you can save some for future bread baking.

Prepare the seed soaker by mixing sesame and poppy seeds in a small bowl, adding the hot water on top. Mix and let it sit for one hour.

Prepare the dough by mixing all ingredients in a large bowl.  Mix until it’s a shaggy mass, leave it covered with plastic wrap for 30 minutes.

Knead or fold the dough (ten times or so).  Cover and let it ferment for 30 minutes.

Knead or fold the dough again. Cover and let it sit for 30 minutes. Perform two more cycles of kneading 30 minutes apart.  Knead again and let it sit for 1 hour.

Shape the dough. Place it inside a banneton or other appropriate container, seam side up. Let it ferment for 2 hours. Place it in the fridge overnight, or around 12 hours.

Remove from the fridge one hour before baking, as your oven heats to 450 F.  Invert the dough on parchment paper, slash the top and bake for 45 minutes with initial steam (use your favorite method for that). I bake inside a Dutch oven, covered, and uncover after 30 minutes to brown the crust.

Allow it to completely cool on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments:  I’ve been trying to work on more “artistic” slashing, inspired by greater bakers such as Elaine from foodbod. Evidently, I need to bake more often and practice. The thing is, slashing is so…. final!  Once you do it, that is it, there’s no going back to fix it a little, and the finality of it makes me nervous and a bit paralyzed. Maybe that’s the same problem I have with golf. Once you take that golf club back, it’s over, my friend. Either you get it or it is a disaster of dire consequences. Usually option two happens for me, particularly with the 5-iron. But I digress…  Independent of my slashing skills, the bread tasted exactly how I hoped. Sesame is such a nice flavor, and the seeds gave a pleasant extra chew to the bread.

Most important step in the recipe: make sure the dough is proofed enough. It needs the seal of approval of experienced eyes.

Yes, Mom. It looks perfect. And smells great too… Now, if only you would leave the premises for a few minutes….

I close the post with the mandatory crumb shot. This bread was particularly awesome with Brie cheese.

 

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ONE YEAR AGO: Pecan-Crusted Chicken from Southern at Heart

TWO YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

THREE YEARS AGO: Chestnut Brownies and a Blog Award!

FOUR YEARS AGO: Quinoa with Cider-Glazed Carrots

FIVE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

SIX YEARS AGO: Pain de Provence

SEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands

DAN LEPARD TIMES THREE

Dan Lepard is the person who many years ago started my bread baking adventures through his fascinating book The Handmade Loaf. I even named my sourdough starter “Dan” and he is now a healthy and bubbly 8-year-old boy. Dan is better known as a bread baker, but his talent goes way beyond that, as you can see in his book Short and Sweet, which I reviewed five years ago. He often writes articles in The Guardian and in Goodfood (an Australian online publication) and I try not to miss anything new coming from him.  Today I share three wonderful recipes, one published in Short and Sweet (but shared by Dan in The Guardian) and two from Goodfood. Dan prefers not to have his recipes published in food blogs, so respecting his wishes, I will only share the links. You can fetch them easily and make them in the comfort of your kitchen…

First, a batch of brownies that could very well be my favorite brownie recipe ever.  Very sophisticated and complex, even those with issues against brownies will be awed by Dan’s take on it.  Figs and chocolate are a great match, but add a little red wine and you’ll hit a jackpot.  Make them. You must.

SHIRAZ FIG BROWNIES

First you reduce Shiraz on the stove top until it is a concentrated purple-reddish beauty that smells wonderful… then you add to it chocolate, butter, walnut halves and dried figs. By the way,  get the best quality figs you can find for these brownies. Also, make sure to keep the walnuts in large pieces, don’t go dicing them.  The texture of the figs, the gooey chocolate and a slight touch of fennel seeds make this recipe shine! A real masterpiece in brownie format.

for the full recipe, click here

 

Tell me, don’t you wish you could have a piece like RIGHT NOW?

 


Next, let’s talk Chestnut Ginger Biscuits. I adore ginger and anything sweet with spices, but normally have a bit of a problem with crispy cookies. I am definitely a soft-baked kind of girl. Sorry, odd phrase. Anyway, these cookies are basically dressed-up gingersnaps. They are crispy, they are hard, but once you bite into them, they melt in your mouth, and your senses are invaded with the warmth of ginger and cloves. Spectacular. Make them. You must. 

CHESTNUT GINGER BISCUITS

The recipe uses chestnut flour, an ingredient that might be a little tricky to find, but you can order it online. Smells amazing, actually. As usual for nut flours, keep it in the freezer. The preparation is actually quite simple, a one-bowl type of thing. Melt the butter, add the spices, get all happy with the intense smell as you mix the dough, that must sit in the fridge for a little while before scooping little balls and rolling in coarse sugar.  They are fun to make, fun to watch as they bake and get all cracked, and fun to share with co-workers. On a side note, I baked mine for only 18 minutes instead of 25 as called for in the recipe, and they turned out perfect.  As soon as they started to collapse a little, I removed them from the oven.

for the full recipe, click here

Finally, let me share a special bread. It is not a Johnny Depp-like loaf. No, definitely not eye-candy. It is black, with a tight crumb, quite humble looking. But when you taste it, you realize you are in front of bread royalty. Believe it or not, I made it in December 2014 and never blogged about it, hoping to make it again and perhaps get better pictures. I have good intentions, but they don’t always materialize. Oh, well. Make this bread. You must.

 

RUSSIAN BLACK BREAD

Very interesting preparation, rye flour is added to boiling water, then allowed to cool to lukewarm.  Yeast and sugar are added.  At that point, I realized I was out of an important ingredient to continue with the recipe (caraway seeds!) so I dashed to the grocery store, and returned to find quite a bit of a mess over my counter.  On the positive side,  at least I could be sure the yeast was alive and kicking.  Or, should I say, bubbling?  Another interesting twist in the recipe is the addition of grated carrots to the dough. All in all, a very straightforward bake, the bread will be ready in less than 3 hours start to finish.

 

 

for the full recipe, click here

As I mentioned, I baked this bread back in December 2014, when two very special friends (Marijo and Vlad) visited us. I knew that Vlad grew up in Russia enjoying dark rye breads, and decided to try and bake one for him.  Of course, I trust any recipe designed by Dan, and this one hit the spot. Vlad said that my bread took him straight to his childhood and teenage days. I cannot think of a better compliment…

Bumper sticker from Penzey’s, a company I’ve been a customer for 15 years. They are taking a firm stance on a message of inclusion, of embracing diversity and refusing hate and division.  On top of it, their spices rock!  Visit and support their online store with a click here.

 

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ONE YEAR AGO: Turkey Portobello Burger

TWO YEARS AGO: Raspberry Ricotta Cake

THREE YEARS AGO: In My Kitchen, April 2014

FOUR YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach

FIVE YEARS AGO: Blood Orange Duck: A work in progress

SIX YEARS AGO: Grilled Mahi-mahi with citrus marinade

SEVEN YEARS AGO: Memories of Pastéis (and my Dad)

KAREN’S FOUR HOUR FRENCH BREAD

My mile-long list of breads “to make soon” was shaken up by a recent post published by my friend Karen. It passed in front of all others, elbowing a Rustic Sourdough here, a Danish Rye there, a couple of Pretzel Loaves, and a few Crumpets. I could not get it off my mind, because not only her bread looked amazing, but she developed the recipe to make it happen in four little hours! Four hours from the time you grab the flour to watching the bread cool down and sing back to you…  I simply had to try it. With just a little adaptation, using spelt flour instead of regular whole-wheat. Why? My whole-wheat was in the freezer and I had just a small amount of spelt left in the pantry, which turned out to be exactly the 50g needed for the recipe. It is called flour fate.

four-hour-bread2

KAREN’S FOUR HOUR FRENCH COUNTRY BREAD

overview of the recipe

450 grams bread flour
50 grams whole wheat flour (I used spelt flour)
380 grams 90 to 95 degrees F water
10.5 grams fine sea salt
4 grams instant yeast

Flours are combined with water and mixed. Autolyse 20 minutes. Salt and yeast sprinkled on top. Incorporated by folding

Rest the dough 20 minutes. Fold. Rest 20 minutes. Fold. Bulk proof 2 hours.
(I proofed for 3 hours due to unforeseen circumstances).

Shape. Final rise 1 hour. Heat oven to 450F.

Bake for 40 minutes at, 30 minutes covered, generating initial steam using your favorite method.

Cool completely before slicing.

ENJOY!

to print the full, detailed recipe, visit Karen’s site

slash

Comments: As you can see, I went with a different pattern for slashing the dough, but when it opened, it had a mind of its own. I did not get a star-shaped pattern, but it’s ok. I definitely want to keep practicing.  The bread had excellent oven spring, and made all sorts of nice noises while cooling, something that never fails to make a baker happy.
.
The bread was out of the oven a little after 5:30pm on Saturday, and my original plan was to slice it next day. However, when Phil saw the bread he gave me two options: slice it right away and hand him a slice, or witness him going at it with his hands and teeth. I chose the first option, and contrary to all my principles, sliced the bread while it was still warm.  The crumb suffers a little, but truth be told, nothing beats the taste of bread fresh out of the oven!

crumb

This would be an ideal bread for those a bit afraid of all things yeast. No sourdough starter needed, pretty straightforward method, and wonderful results. Plus it all happens in a reasonably short time, as far as bread baking is concerned.

Karen, you outdid yourself with this one!
Thanks for another great recipe…

french-country-bread

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ONE YEAR AGO: The Siren’s Song of the Royal Icing

TWO YEARS AGO: Blog-worthy Roasted Butternut Squash

THREE YEARS AGO: Chocolate Currant Sourdough Loaf & Roasted Beet Hummus

FOUR YEARS AGO: Sesame and Flax Seed Sourdough

FIVE YEARS AGO: Spanakopita Meatballs

SIX YEARS AGO: Saturday Morning Scones

SEVEN YEARS AGO: Pain de Mie au Levain

DANISH RYE BREAD

Back in November we were in New York City and took stepson Dr.A and his beautiful partner to a special dinner at Aquavit. Funny story here. I admit to having a virtual crush on Marcus Samuelsson the chef behind it. So when Phil surprised me with the news of our upcoming dining adventure, I almost passed out. Would Mr. Samuelsson come to our table to say hello? Would I be able to survive that without making a complete fool of myself? Then, the shock. Marcus has left the restaurant many years ago. I must be living in a cave or something. Well, it’s quite clear that I don’t follow the restaurant scene that closely.  The current chef is Emma Bengtsson, a beautiful 33 year-old Swedish chef who is one of only three women to run a restaurant with 2 Michelin stars. Isn’t that super cool? No wonder our meal was memorable! Seriously, the food was spectacular. Absolutely top-notch, one of those evenings to be remembered forever. I include at the end of this post a little slide show. One item I fell in love at first bite was their Danish Rye bread. They brought it in a small basket, three types of bread, the Danish Rye definitely not a heavy contestant for its looks. With no high expectations,  I tried a bite. Then I saw Phil’s expression when he took a bite of his little roll. Our eyes locked, and a symphony started to play in our minds… It was moist, it was dense, but not heavy. It had this incredibly sweet/savory  complex taste, like nothing I ever had before. I  simply had to try and make it at home. Once we flew back, I started obsessively searching for recipes, even wrote the restaurant (no reply, unfortunately), and finally settled on a recipe by Planet Earth’s Baking Goddess Extraordinaire, Karen.

cooling

RUGBRØD – DANISH RYE
(from Karen’s Kitchen Stories)

for the Rye Sour – (prepare 12 to 15 hours prior to the final dough)
300 g whole rye flour
245 g water
55 g sourdough starter at 100% hydration

Combine the ingredients in a medium bowl with a dough whisk or large spoon until you have a fully incorporated dough. Cover with plastic wrap and let sit for 12 to 15 hours.

for the Levain
103 g bread flour
103 g water
14 g sourdough starter

Combine the ingredients in a medium bowl and mix until smooth. Cover with plastic wrap and let ferment for 8 to 10 hours.

for the soaker
75 g rye chops 
150 g water

Mix the ingredients in a small bowl and cover with plastic wrap. Let sit overnight at room temperature.

for the Final Dough
130 g bread flour
200 g whole rye flour
180 g water
2.5 g instant yeast
16 g salt
All of the soaker
All of the rye sour
All of the levain
15 g black strap molasses
4.5 g whole fennel seeds, coarsely ground

In the bowl of a stand mixer, mix all of the ingredients with the dough hook on slow for about 4 minutes, then increase the speed to medium, and mix for an additional 3 to 4 minutes. The dough will be very sticky.

Heat the oven to 475 F.

Spray a 13 inch Pullman pan with spray oil, and sprinkle it with rye flour. Scrape the dough into the pan and smooth the top. Sprinkle the top with whole rye flour. Cover the dough with the lid of the pan, and let rise for 45 to 60 minutes, until the dough reaches about 1 inch below the top of the pan.

Bake the loaf at 475 F with the lid on for 15 minutes. Reduce the oven temperature to 400 F and continue baking for 15 more minutes with the lid on.

Remove the lid and reduce the oven temperature to 325 F. Bake for an additional 45 minutes, until the bread reaches about 205 F internally (check with an instant thermometer).

Remove the bread from the pan and cool on a wire rack. Let the bread sit for 24 to 48 hours to cure before slicing (this is important to avoid a gummy crumb)

ENJOY!

to print the recipe, click here

danishcomp

Comments: Danish Rye is the most beloved bread in Denmark, consumed by everyone particularly at breakfast, but pretty much whenever the mood strikes. I suspect if I lived in Denmark I could survive on it alone. Ok, maybe some butter. A little cheese. Some smoked salmon, but the pièce de resistance would be the bread. I realize that it doesn’t look like much. A brownish, tight crumbed, dense-looking loaf of bread. Looks can be so deceiving! This is the kind of bread that speaks to your soul, each bite a little different, it plays with your taste buds in magical ways. Trust me, you need to bring it to your life if you’ve never tried it.  Plus, it’s pretty straightforward to make. You do not need the special pan with the lid, actually. Many recipes will bake it in a regular loaf type pan, and the bread will end up with a little crack on top. Nothing wrong with that.  Make sure to plan ahead, Danish Rye must sit for at least 24 hours before slicing. Rye is a temperamental flour, with a tendency to develop a gummy texture.

The important question is – did it match the Aquavit concoction? Let’s say it’s pretty close, close enough to make me thrilled about this baking project. I still would love to have their recipe, but so far, no cigar. So my plan is to continue assembling examples in books and blogs, and try a few more. The bread freezes beautifully in thin slices, by the way.  Removing from the freezer, in a few minutes it can go into a low oven to bring it back to life. It is quite simply put, a fantastic loaf of bread. Phil went nuts for it, in fact he now insists that at any given time we must have at least 4 slices in the freezer. Just in case. And of course, I am more than happy to make sure he is happy!

danish-rye

One very tasty lunch!

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

danish-rye-bread-from-bewitching-kitchen

For those interested, a little slide show of the great evening we spent at Aquavit, NYC

November 2016

This slideshow requires JavaScript.

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ONE YEAR AGO: The Best Sourdough Recipe

TWO YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli

THREE YEARS AGO: Quinoa and Sweet Potato Cakes

FOUR YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

FIVE YEARS AGO: Citrus-crusted Tilapia Filets

SIX YEARS AGO: Bran Muffins, not just for Hippies

SEVEN YEARS AGO: Flourless Chocolate Cake

CURRY TURMERIC SOURDOUGH

Bewitching Kitchen is a food blog and I like to keep it focused on the subject with only small detours into two passions of mine: science and fitness. I must say, though that a couple of recent posts by bloggers I follow echoed deeply inside me, so I share them with you. First, I invite you to read A Texan New Yorker’s take on chili. I must make that recipe in honor of a family I admire and already miss immensely. Then, please stop by Cecilia’s site, who just published a post called “I am an immigrant.”  While you are reading it, keep in mind that I am one, one who got her green card and naturalization through long, complex processes several years ago. Her article is a very well-written piece describing the pleasure and pain associated with leaving your home country and starting all over somewhere else. I firmly believe that we are stronger when we are together. That prejudice and divisiveness should be fought against.

earth

When we have friends over, I love to welcome them with a loaf of homemade bread. I did that when our friends Denise and Helio stayed with us over a weekend (see my post here), and last month did it again when our friend Cindy stopped by briefly on her road trip from St Louis to Oklahoma. I made a batch of parsnip hummus and thought that a loaf of sourdough with a subtle hint of Middle Eastern spices could be a good option to enjoy it with it.  I did not want to add anything else to the bread, was hoping for a nice, golden crumb, with no nuts or goodies to distract from the spice components.  I know you cannot judge if I succeeded as far as taste is concerned, but what do you think of its looks?

curry-turmeric-sourdough-2

 

CURRY TURMERIC SOURDOUGH
(from the Bewitching Kitchen)

200g sourdough starter
325g cold water
450g white bread flour
50g spelt flour
1/2 teaspoon curry
1/4 teaspoon turmeric
1 ½ tsp fine sea salt

In a large bowl, whisk the sourdough starter with the water. Add the flours, spices and salt. Stir until you have a soft, sticky mass. Cover the bowl and leave it for 10 minutes. Perform a series of quick kneads, 10 seconds or so, making sure you incorporate as much of dried bits of flour as possible, but if something remains stuck to the bowl, don’t worry about it.  Leave the dough to rest for 10 minutes.

Remove the dough to a slightly oiled surface. Wash and dry the bowl, Coat it very lightly with oil.  Knead the dough again for a quick 10 second period and put it back in the clean, oiled bowl.  Wait 30 minutes.  Perform another cycle of kneading, or if you prefer, use the folding method, in which you stretch one side of the dough way up in the air, bring it over the full extension of the dough, turn it, repeat it four or five times from all directions.  Wait 1 hour, with the dough covered lightly.  Perform another series of kneading or folding.  Wait one more hour, knead again.  Wait 2 hours, divide the dough in two, and shape each half in a round or oblong shape.

Place in an appropriate containers lightly coated with flour, seam side down. Leave them for a final proof for 4 hours.

Invert the dough on parchment paper, slash the surface, and bake at 435 F with initial steam for a total of 45 minutes. I like to use a Dutch oven covered for the first 25 minutes, then remove the lid and allow the bread to brown uncovered for the final 20 minutes.

Cool the bread on a rack before slicing.

ENJOY!

to print the recipe, click here

compositecurry

 

Comments: Such a pleasure to work with this dough!  All soft and bubbly, with the delicate scent of curry… I actually made two loaves, and decided to shape one as a batard, a shape I find very tricky to achieve. You can see, there is room for improvement…

siblings

My batard formed a little bulge in one side, and I also would prefer a more pointed edge. Well, gotta keep trying. Still tasted pretty amazing, and as we all know, beauty is skin deep. HA!

 

crumb

The mandatory crumb shot!  What I love the most about this bread is the smell not only while it baked, but when a slice is gently warmed in the toaster oven next day. The hummus went perfectly well with it, but it was superb as a player in the ultra fashionable avocado toast.  I smashed a slice of ripe avocado over the bread, sprinkled drops of lime juice and a light dust with Tajin. Sorry, no pictures, I think the blogosphere is already crowded with avocado toast photos, no need for me to add yet another one.  But, do try it if you make this bread.

curry-turmeric-sourdough-from-bewitching-kitchen

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

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ONE YEAR AGO: Brigadeiros de Morango

TWO YEARS AGO: Feta-Stuffed Turkey Meatloaf

THREE YEARS AGO: Artichoke-Saffron Souffle

FOUR YEARS AGO: Cinnamon-Wreath
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FIVE YEARS AGO:
  Yeastspotting 11.11.11
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SIX YEARS AGO:
 Oven-baked Risotto
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SEVEN YEARS AGO:
  Potato-Roquefort Cakes with Ripe Pears

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SPICY COTIJA & BLACK OLIVE SOURDOUGH

OCTOBER 16th IS WORLD BREAD DAY!

Sometimes I like a pure sourdough bread, one that allows just the flavor of the flour (a little rye is mandatory) to come through. Other times I get into a daring mode and try to come up with unusual or at least new to me combinations.  I’ve made a sourdough before with some Sriracha in the dough, and loved the outcome.  I decided to repeat it in this formula, but also included Mexican cheese (Cotija, a favorite of mine), and some special black olives that were on sale at our grocery store. To take the bread into a deeper Mexican path, I included some cornmeal in the formula too.  I love to see the olives peeking through the crust. Like Pavlov’s pup, I start to salivate…

cotija-sourdough
SPICY COTIJA AND BLACK OLIVE SOURDOUGH
(from the Bewitching Kitchen, adapted from several sources)

for the levain:
15 g starter at 100% hydration
23 g water
23 g flour

for the soaker:
23g cornmeal (coarse)
75g boiling water
(mix and cool to room temperature before incorporating in the dough)

for the dough:
60 g levain
140 g water
1/4 teaspoon Sriracha sauce
all the soaker made as above
33 g spelt flour
208 g bread flour
6 g salt
80 g Cotija cheese in chunks
50 g black olives, pitted, diced fine.

Add starter to water and Sriracha, mix well. Add all flours, but leave salt behind. Incorporate the mixture into a shaggy mass, and allow it to sit at room temperature for about 30 minutes. Add salt and mix well, it should get a little smoother.

Bulk rise the dough for a total of 5 hours, with folds every 45 minutes (4 times). Shape, retard in the fridge overnight. Bake at 450 F with initial steam. I removed shaped loaf from the fridge one hour before baking time.  Cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

composite

Comments: I kept the cheese and the olives in reasonably large pieces. When you do that, the crumb structure won’t be particularly open, but I like the way the cheese gets very assertive in flavor once you bite into a piece. If you are a beginner at bread baking, cut into smaller pieces to make it easier to handle the dough. As you become more comfortable with the folding method, you can be more daring.  Particularly when adding nuts, it can be a bit of a challenge to fold the dough. But, once you shape and allow it to go for te final proof, all the goodies inside will find their perfect spot to be.

crumb

Phil made a full meal for himself the following evening resting a very tasty pan-fried red snapper on it, then crowning the whole thing with avocado slices. A sprinkle of black pepper and a squirt of lime juice on top, he was a very happy camper. I even got to try a bite…

meal

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

spicy-cotija-sourdough-from-bewitching-kitchen

 

ONE YEAR AGO: Apple Cinnamon Oatmeal Cake

TWO YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

THREE YEARS AGO: PCR and a Dance in the Mind Field

FOUR YEARS AGO: October 16: World Bread Day

FIVE YEARS AGO: The US Listeria Outbreak 2011

SIX YEARS AGO: 36 Hour Sourdough Baguettes

SEVEN YEARS AGO: October 16 is World Bread Day

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SOURDOUGH LOAF WITH CRANBERRIES AND WALNUTS

I blogged on a similar sourdough last year, but this is a slightly different version, with a bit of semolina and whole wheat flour. I baked this bread for a very special occasion, the visit of dear friends I had not seen in 15 years!  A cute story behind our friendship needs to be told.  Back in 1995. When I moved from Paris to Norman to join the University of Oklahoma, a colleague from our department insisted I should meet Denise, a Brazilian graduate student from the College of Education.  It so happens that I’m not that wild about this type of arranged meeting.  I don’t know exactly why, maybe I simply prefer to meet people naturally and make connections independently of the place where they were born. And guess what? Denise felt exactly like me about the whole thing. But we both liked that Professor very much, and decided what the heck, let’s just give this a try. To make a long story short, we “clicked” in a way that we could not have anticipated in a million years!  Our friendship continued after she, her husband Hélio and three kids (now three adults) emigrated permanently to England a few years later. Hélio now travels to Texas on a regular basis for work, and that made it easier for them to plan a quick visit to our neck of the woods. Fifteen years!  Hard to believe time passed so quickly… Denise loves cranberries, so this bread was a natural choice to welcome them to our home. She also loves white chocolate, but that story shall be left for another post…

denise-sourdough

DENISE’S SOURDOUGH WITH CRANBERRIES AND WALNUTS
(from the Bewitching Kitchen)

For the starter (you won’t use everything)
30 g sourdough starter (at 100% hydration)
55 g water
45 g all-purpose flour

For the dough:
65 g starter (about half of starter prepared)
220 g water
160 g semolina flour
120 g bread flour
35 g whole wheat flour
7 g sea salt
80 g dried cranberries
50 g toasted walnut pieces

Make your starter 12 hours before you intend to prepare the dough. Let it ferment at room temperature.

To the appropriate amount of starter (65 g, remember you are not using the full amount made) add the water and mix gently to dissolve it. No need to completely dissolve the starter at this point. Add the flours and mix, allow it to sit with the water for 30 minutes at room temperature.

Sprinkle the salt over the dough, mix it by folding several times, to incorporate the salt. Add the cranberries and the walnuts, mix them gently. Allow the dough to ferment for 5 hours. Fold 5 times at 30 minute intervals. That will take you to 2.5 hours fermentation. Allow the dough to ferment for 2.5 more hours undisturbed.

Shape the dough as a ball, place it in the fridge overnight. Remove it from the fridge one hour before baking, as you heat the oven. Invert the shaped loaf on a baking sheet covered with parchment paper for easy transfer to the oven.

Bake at 450 F with initial steam for 20 minutes, reduce temperature to 425 F and bake for about 25 more minutes. Use your favorite method to generate steam, I like a covered Dutch oven with the lid moist with water before covering the bread. After 30 minutes I open the lid to allow the bread to brown. Cool completely on a rack before slicing.

ENJOY!

to print the recipe, click here

crumbshot222
Comments: I am always a bit anxious when it comes to baking bread for special friends. I want it to be perfect, delicious, awesome, but sourdough is a harsh mistress… You can make one perfect loaf, use the same starter, the same recipe a couple of days later and open the oven to find a bread that turned out more like a flat pancake. Usually still very tasty, but… well, you get my point. I made this bread the day before they arrived, so that if it was not worthy of my friends, I could have time for a plan B: a frantic drive to the grocery store. Imagine that!  But to my relief it all had a happy ending. A beautiful marriage between cranberries and walnuts, nice balance of whole wheat with regular flour so that the bread itself had a nice texture and taste.  Perfect with goat cheese, but even just a little butter will work well.  Honestly, even naked it’s great. The bread. Obviously.

I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.

 

cranberries-and-walnuts-sourdough-from-bewitching-kitchen

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