January 4, 2015 - 6:52pm
Looking for suggestions...
I am getting a little burnt out on the tartine /FWSY style. I have uped the concentration of whole wheat, that provided some nice variety. I enjoy baking these loaves, but I want to mix it up a little. My last two loaves a sprinkled "additives" into the scores. The first loaf has red hawaiian sat, the second loaf has flax seeds.
i am considering the following:
nuts, millet, sesame seeds, oats, flax, wheat bran or germ ....
any other suggestions???
thank you in advance!
Ben
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How far would you like to take things? Adding seeds, nuts, alternative and/or sprouted grains and flours, porridges, dairy, cheese, fruits, spices, herbs, alternative liquids... The sky is the limit. A couple of suggestions to start your brainstorm (and not necessarily together)... beer, quinoa, winter squash, sun-dried tomatoes, rosemary, olives, potato, chives, black pepper...
Your bread looks fabulous! Looking forward to seeing more...
Cathy
as long as you stay out of the auto parts store - anything goes in or on bread. The world is you oyster when it comes to bread.
Thank you to nmygarden and dabrownmar! I am not sure what direction to take my bread.
follow up question @ do you soak your grains to soften them, or just let them roast in the crust?
thanks
Ben
Go a bit further and but these grain/seeds in your loaf. A sprinkle on the crust is nice but added to the dough you'll get a whole new loaf from the same base dough. The combinations of seeds/grains is endless.
Josh
it's a big fat "maybe" for a very broad question. Some seeds can be used without presoaking, but they'll typically be smaller, softer or partially processed, such as sunflower seeds or rolled oats. Soaking can be helpful to hydrate whole grains, but the appropriate extent rather depends on the grain. Variables include water/liquid temp, length of soak, even precooking may be indicated for some. Soaked whole grains may also be kept moist and allowed to sprout, which introduces enzyme activity and flavor benefits.
There's a wealth of ideas and experiences stored on this site and easily searchable by keyword (see the window in the upper right-hand corner), such as the name of a grain or other ingredient (or combination) that interests you. And, of course, if you can narrow your question a bit, you'll likely get helpful responses and dialog.
Best to you!
Cathy
Cathy,
I care more about the truth and facts, that might come from my day job as a research scientist. If the answer is sometimes, then sometimes it is! I will have to work more on this. These loaves look like some of my best, the only problem is I have made so many on the path to get here, I am feeling a little burnt out and need some new flavors...
I may make a few challahs next. I have a few friends who want private lessons in baking.
Try tackling high percentage rye breads. Start with 50% rye and work your way up to 100%. Rye can be quite the fun challenge.
Cheers!
Trevor