50% oak smoked flour SD with Cherry, roasted balsamic strawberry, ricotta and sunflower seeds

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evonlim on 5 Jul 2013 at 06:42

here you go.. higher % of oak smoked flour loaves.. definitely taste the sweet oak flavor :) nice

no sprouts added try to keep it as simple to flavor the wonderful oak smoked flavor !!

 

 

 

 

 

Ian.. a must to try!!

cheers..

evon

 

 

I love it!  I have to smoke some flour this weekend so I can try this.

Looks like it came out perfect.

have a great weekend.

Ian

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annie the chef on 5 Jul 2013 at 07:30

Your loaves look superb! And interesting too.

Annie

little ideas and lots of inspirational home bakers from this wonderful site!!

thanks Annie

evon

sprang so well it just pulled itself off the stone!  Very nice indeed.  Like Ian I will be smoking smoking some flour soon probably apple and pecan mix like yesterdays ribs!  The cherry must have added the sweetness the nuts a chew and the cheese a soft moist crumb.  Boldly baked means this bread has to be yummy!

Well done Evon!

Evon,

I am surprised that you got such an open crumb and high spring with 50% oat flour.  What was the other flour you used in this loaf?

Very pretty loaves.

Did you find any difference in flavor due to using ricotta rather than mascarpone for these loaves?

Thanks for the post and great photos!

Take Care,

janet

Thanks Ian.  I have heard of smoking meat but never smoking flour....(I am glad you set Mini straight but one has to wonder how YOU know it will give one a bad headache :- ]

Learn something new every day.

Janet

and how?  (oak flour sounds likes sawdust...  is it smoked wheat flour?)

Fantastic looking loaves!  Crust lover's delight!  ispirational!  oooo ahhhhh!

I did not mean to change the meaning of "smoke."  I'm not talking about inhaling smoke but using a smoker or grill to smoke the flour.  How hot does it get and how to avoid roasting it are my worries.  If I have bacon hanging in my smoking chimney, do I hang a sack of flour in there too?  My neighbors smoke sausages and bacon (smells great by the way) it wouldn't be too much trouble to add a sack of flour.  I can ask when I bring over my old pickle jars.  Smoked rye?

The other day I managed to smoke myself getting too close to the grill.  I decided to burn up the dead wood from the blackberry bushes as kindling for some two year old plum wood.  Made great coals but I had to take a shower later to rid myself of old smoke.  OK, that answers my Q, just hang it around my neck when I grill...  or in the trees nearby?

So how are you smoking your particular flour?

Mini   

Aaah, I get it now.  I grew up in San Francisco in the 60's and parts of it simply haven't worn off yet :)

Your adventure with the grill remind me of when I steamed my face.....The things we do for a loaf of bread!  Glad your smoking wasn't as painful as my steaming.  

I do recall reading somewhere here that you just moved to a new location...me thinks hanging out around your grill with a sack of flour hanging from your neck might give the neighbors the wrong impression......but then, neighbors seem love to gossip so it could be good grist for the mill *^ }

Sorry Evon....way off topic but for some reason I just can't help myself.....

Take Care,

Janet

I believe Evon bought her flour already smoked.  In the US I have not been able to find anyone selling it so you would have to do it yourself.  I have a post I found on another site I believe with instructions.  As soon as I dig it up I will let you know how they recommend to do it.

Ian

Thanks for the links.  Your friends blog is very well done with such beautiful photography.  I have seen the flour you have used but I can't buy it in the USA so I will smoke my own on my smoker soon.  You are lucky to have such a nice friend to buy some for you.

I'm making a ciabatta with cherry yeast water starter and blue berries and raspberries just for you :).

I hope it comes out as good as it sounds.....

Ian

hello everyone, so sorry for the confusion. i thought my house was the only place upside down since babysitting my nephew this couple of weeks, my head too!! 

Janet, definitely have a difference using mascorpone and ricotta. mascarpone has higher fat content acts like butter in a dough. made it smooth and soft and fragrant. ricotta is lighter helps to soften and moisten the bread. i have 13% in this bread just enough to lighten and soften the bread. did one with 25% ricotta, could taste the sour and cheese. 

happy baking to all

evon

Thanks for commenting on differences and the %'s that you have tried.  I will have to do a bit more experimenting and see what kind of responses I get from people I bake for.  I know with yogurt I add up to 40% in some loaves.  With mascarpone I haven't used much....more just tossing in some that I have left over and want to use up.

Take Care,

Janet

to smoke some whole Multi grain flour mix using pecan, cherry anad apple wood and do it in my mini oven - outside since my wife won't let smokers in the house.   If that doesn't give any world traveling, Mini Oven heart burn nothing will.  Alton Brown finally meets Dabrownman's Apprentice !

Might as well smoke some salmon at the same time.  Never had fish flavored, smoked flour before and I'm tired of smoking ribs, shoulders and briskets:-)

Wow, Evon.  I think  you are getting close to dabrownman's ability to pack one loaf with so many interesting ingredients.  Nicely done!

By the way, the lavender is in bloom and plenty all over our neighbourhoods.  You would love it.

John

thank you John, i am still way back from dabrownman trail of well thought long list ingredients in his bread. it takes lots of preperation and experience to even get close to what he is baking. yes, he inspire me. just check out his new post of 100% wholegrain 100% hydration bread!! 

lavender in full bloom!! wow! must be gorgeous and the air would be fragrant too! could i bother u to take some pictures, please??? 

evon

You have done it again Evonlim, wonderful bread and some really cool flavour combinations. Very inspirational.

Andy

That's great looking bread Evon.  Beautiful open crumb.  Nice shaping and scoring not to mention the interesting ingredients.  

Nice baking. :)

Syd