I have I have been continuing to pursue my study of 1-2-3 bread. I had some extra pureed blueberries I though would go well in bread. They did except for the one loaf that stuck to the bottom of the pan, so I ate some and it was addictive and cut up the rest and froze it, for stuffing or maybe even croutons. The other loaf might have been a bit under proofed.
Loose dough on silipat
Crumb shot
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Did you puree the blueberries? It looks really delicious!
I made a blueberry sherbert during berry season. The recipe called for blueberry juice made out of fresh pureed berries that had been put through a fine strainer. I thought what was in the strainer tasted too good for the compost so I popped it in the freezer. I thought it would be good in a dough.
That is some kind of bread! Well done and happy baking
Amazing color. I can imagine how good this must taste. Would definetly make great croutons.
Happy Baking!
Ian
How's the blueberry flavor? Great bake, it brightened up my day.
Thanks to The Fresh Loaf I get these wacky ideas in my head and am able to execute it them.
I gave some away to two food professional but I haven't followed through with asking their opinion of the flavor.
I don't know if you're still active considering how this post was posted 4 years ago but I cannot find a blueberry sourdough recipe anywhere that would use blueberry puree! My questions are:
1. Did you add anything else into the loaf to preserve the color?
2. How concentrated was the blueberry amount?
I attempted to make something similar, and mine looks like a faded purple and not a bright pinkish-purple hue like yours. I kinda turned brown after a while (this is pre-baking) like how berry smoothie tends to be. I would really appreciate it if you can help me out here T.T thank you!