In the spirit of the holidays I've been experimenting a little with enriched sourdough breads. A couple months ago I adapted a TFL formula from txfarmer for sourdough pumpkin hokkaido milk bread. I really love the texture of this style of bread, and have found that if I use the stiff levain quite young (6-8 hours), the resulting tang is barely distinguishable. (If I want more of a tang I'll use the levain when it's around 10-12 hours old.)
I've been wanting to make some babka-style twisty breads, so I used the dough to make an Asian-style pork floss bread (above, based on a popular Chinese bakery item) and a cinnamon raisin loaf.
They both turned out great! I need to work on packing a bit more filling in there, but the flavors worked quite well. (Both were taken for parties / dinners so no crumb shot yet; will update when I get one). My next loaf will likely be a coconut bun loaf, also based on a popular Chinese bakery item.
We had an early "Thanksmas" family dinner a couple weekends ago as quite a few of us are traveling over the holidays. We ended up with a decent amount of leftover turkey, which was just begging to be put into a sourdough crust:
The flavor of the crust was excellent! Will definitely be my crust of choice at least for savory pies at least.
Happy Thanksgiving to all you American TFL'ers!
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Nothing in the world is better than pie except pie with ice cream and whipped cream:-) I also like to sub cream for the milk in milk bread:-)
Can't help but love all of these tasty treats. Well done and happy baking
You certainly know how to do it right, dabrownman! Thanks! :)
Gorgeous!
Thank you very much, Floydm!
The bakes look amazing! I've never heard of, or thought of, a sourdough crust.. can you tell me how you made it? Sounds great! Thanks!
Thank you! I've been hesitant to try a SD crust because I was worried it'd be too tangy for pie, but in this case it worked out quite well. I used this recipe, subbing in buttermilk for the vinegar, omitting the sugar, and adding a few grinds of black pepper and some fresh thyme. I didn't need any extra water. I think it would be delicious with a fruit pie too, but would definitely add the sugar back in for that!
Thanks so much.. I have some apples that we're not getting through.. I think I'll try the crust on sunday! :)
You made me really happy with that pork floss bread! Pork floss has a really special place in my heart, it is the very first loaf that I posted in this blog. What did you put inside this bread aside from the pork floss? I love it with a sweet filling and spicy pork floss!
Interesting SD crust too! We would love it if you could share to us how you made it. Thanks! :)
Thanks Pal! It was just filled with a little kewpie mayo, scallions, sesame seeds, and pork floss. A sweet filling sounds very interesting -- what do you use?
See the above comment for a link to the crust recipe. :)
Last time, I use a sweetened whipped cream with a few drops of lime juice. I heard a mixture of mayonnaise and condensed milk tastes great with pork floss especially a spicy one!
Everything looks delicious!
Well done :)
How you incorporated the add-ins and shaped the bread? Thank you!