A good combination rum raisins flaxseed and walnuts

weekend baking for friends.

baked a couple of breads for my friends. using Chad's formula for country bread. 500g brown bread flour and 250 gram AP. 150gram wholewheat starter at 75% hydration. 520gram water and 20gram of rum. 150gram raisin soaked in rum. 150gram toasted walnuts. 30gram soaked flaxseeds.

mixed flour and water keep overnight at room temperature. next day added starter autolysed 30 mins add salt 15gram. rest 30mins, add flaxseeds raisins rum and walnuts. SF for 3 over 30mins interval. bench rest 30mins and shape. retard in fridge overnight. next day, baked at 450C covered 20mins, 425C uncovered 10mins or slightly more till inner temperature reached 210C.

did the above method to suite my working schedule.

works very well, takes 3 days of good planning.

still learning...

Evon :)

Baked this one last night. with the same formula and method, only difference is i did not add the toasted soaked flaxseeds. as you can clearly see the difference of texture in the crumb. the one with flaxseed has a gummy chewy crunch, this one has a light chewy crunch.

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Your crumb shots look just great. So the hearth loaf is the same as the pan loaves? Chad Robertson + your modifications? Those breads look so delicious. -Varda

Hi Varda, thank you for your feedback. Yes, the hearth of the loaf and boule is the same. I prefer to make a boule rather than a loaf. It is because my friend don't have an open oven toaster so he requested for a loaf. It fits into a bread toaster. Did my modification to fit into my working schedule. Chad's formula is easy to remember!!! After reading his book Tartine, he too advice to do so. Making baking more fun and relax yet satisfying results. Evon

Love a well browned exterior boldly baked and that crumb is beautiful. Who wouldn't want a slice of that!

Nice baking Evon!

I do hope Chad would be ;) I thank you for his generosity sharing his formula and ideas. it is easy to read his book. He shared his experience and wrote it like a story book. Thank you dabrownman for your lovely encouraging words. Evon

Looks delicious!

Thanks lumos. It is ... ;p

Looks beautiful.

So did you taste the rum?

Did you find the rum impared your crumb at all? I have used liquor in breads many times and some times I find it reduces the oven spring and makes for a denser loaf.

no you don't really taste the rum. but it enhance the sweetness of the raisin. not just sugary sweet raisin but a flavourful taste.

i agree with you that it makes a denser loaf. a gives a different bite. more satisfying!! of course if i like a lighter loaf i would stay away from liquor.

:) evonlim