Playing with flavour - add-ins

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Lazy Loafer on 7 Mar 2017 at 10:51

At the bread tasting a couple of weeks ago, I made a series of six sourdoughs that all had the same formula and technique, with the exception of 25% of the flour being different. One of the popular ones was made with 25% Kamut flour. I was a little surprised that the Kamut seemed quite thirsty and also very strong. The dough seemed drier and much tighter than the doughs made with other flours. But the resulting bread was nice.

This time, I added a few things to the Kamut levain loaf as an experiment - chopped dried apricots, chopped crystallized ginger and dried orange peel. The results were excellent! Wonderful aroma and a good blend of flavours. Nice with all kinds of things, including preserves and some kinds of cheese. For ease of labeling I called it KOGA Levain (Kamut, Orange peel, Ginger and Apricot). :)

 

citrus peel in bread but we are making Purim treats this week and did put some peel in the dough today with apricots going for some of the fillings.  Te ginger would be nice for these cookies too!  Seems like we put 5-10% Kamut in just about every bread we make around here.  Lucy says it hard to get to 11 grains without it!  But I like its color and sweetness.

These batards look great as usual.

Well done and happy baking 

Thanks dab. Just to be clear, this is dried orange zest, not candied peel. I'll be making hot cross buns for Easter again I expect, and I put some candied peel in those along with dried fruit. The dried zest is nice because it adds just a bit of that orange flavour and aroma without being too intrusive, especially in this kind of bread when the ginger and apricots are already in chunks.

Kamut is a fun grain. I just toasted some for my Stout Multigrain (baking later this week). This time I did it in a cast iron frying pan, and it was popping all over the stove like popcorn! It's hard to grind by hand though; very hard and big!

This would be wonderful with all kinds of cheeses! You also got a wonderful crust and crumb. I bet those loaves didn't last long!