Hi All,
First of all, thanks to all the advices for my last week's bake (Semolina Sourdough), where I had problems with the bursting loaves, which, as suggested, was resulted from the underproofing. I have tried creating warmer proofing environment (as it is now approx 7c at night in Australia) by putting a bowl of hot water next to the dough. And they both sit inside a big plastic bag. This seems to solve the problem...at least, the loaves weren't bursting at the last bake.
I made hazelnut and fig sourdough by following recipe from Jeffrey Hamelman's Bread book. The recipe actually called for prunes but I have substituted it for dried figs.
Figs and hazelnuts gave a really nice flavours and texture to the crumbs. A small amount of butter in the recipe also helps soften the crumb. I find that the loaves didn't have the big open crumbs, which could be a result of high percentage of wholemeal flour in the recipe. Plus, I also use rye starter.
Thank again to all for your advices.....I love this site...and you guys are great:)
Those are great looking loaves! I love your pics! Care to share the recipe? My father in-law loves dried figs!
Congrats!
Happy baking!
Hi,
Sorry for late reply...been a bit busy....here's the recipe from Bread, by Jeffrey Hamelman.
Roasted hazelnut and prune (fig) bread...
Made 2 large loaves
Stiff levain build
bread flour 6.4 oz
water 3.8 oz
mature culture 1.3oz
Final dough
bread flour 1lb, 1.6 oz
whole-wheat flour 8 oz
water 1lb, 1.3 oz
butter, soft 1.6 oz
salt .6 oz (1T)
yeast .17 oz, instant dry (1 1/2 tsp)
levain 10.2 oz (all less 2 T + 1 tsp)
hazelnuts (roasted and skinned) 4 oz
dried prunes, coarsely chopped (I used figs in this recipe) 4 oz
1. Make the final build approx 12 hours before the final mix.
2. Add all ingredients to the mixing bowl, except hazelnuts and prunes (fig). Mix on first speed for 3 mins, Turn the mixer to second speed and mix for approx 3 mins more, to moderate gluten development. Add the nuts and prunes (fig) and mix on first speed just until they are evenly incorporated.
3. Bulk fermentaion 1-1.5 hrs
4 Fold after 45 mins.
5.Divide the dough into 1.5 pound pcs, and final proof fir 1 hr.
6. Bake with normal steam at 460f for 40-45 mins. Lower th oven temp to 420f after 15 mins to avoid excessive browning due to the prunes (fig).
Enjoy!