The inspiration for this one came from Lechem's loaf. I did very minimal changes to it. Basically, I only changed the amount of levain to accommodate my 80% levain.
Recipe:
1. Toast 40 g pecans.
2. Soak 50 g cranberries in 30 g water.
3. Autolyse all above with 335 g unbleached flour, 80 g fresh milled Selkirk wheat, 262 g water, and 18 g orange blossom water.
4. Mix in 10 g seal salt and 117 g of 80% levain.
5. Do four sets of folds a half hour apart and let rise until just over double.
6. Pre-shape, let rest a few minutes and do a final shape before placing in banneton.
7. Proof in fridge overnight.
8. The next day, bake right out of the fridge on a preheated to 475F pizza stone.
I used some water in the bottom for steam and threw in a couple of wet washcloths on the pizza stone next to the loaf. I couldn't find anything suitable to cover the loaf so I improvised. I did drop the temperature to 450F but I have no idea how long I baked it; probably 40 minutes or so. I watched the crust and took the internal temp. Once it hit 205F, I took it out of the oven. It had stuck to the pizza stone but with an egg turner and a bit of time, it released just fine. It smell wonderful. We will see how it tastes once we cut into it.
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David
So glad you're trying it and hope you love it. Looking forward to the crumb shot and taste report.
C'est un beau pain et je suis sûr que c'est délicieux. Tous les ingrédients me semblent délicieux particulièrement la fleur d'oranger !
I have to give a try to this bread but I am not sure if I can get all the ingredients. What is "orange blossom water" - never heard for it before.
Well done Danni and happy baking,
Joze
since I'm another one who had never heard of "orange blossom water". I'm not sure where I would look for it (likely my local hippie dippie health food store), but apparently it is an infusion made from the oils of the orange flower / blossom, and not the fruit at all. Basically the same idea as rose water, I'm thinking?
I am curious as to just how much flavour you would get from it, as I love orange / cranberry as a flavour combination, but always struggle to get the orange strong enough to balance the cranberries.
Nice job, and please do share the crumb shot and flavour description when you get a minute!
is a very European thing. It isn't easy to find. I believe that I bought it in a store (Real Canadian Superstore) that carries a lot of foreign foods. I had it in my cupboard because it is an ingredient in Gâche Vendéenne which is a variation on brioche.
The flavour is a subtle orange perfume. It is not like orange or orange zest at all. The best analogy I can come up with, would be the smell of an apple blossom as compared to the flavour of an apple itself.
I think we will cut into this loaf tomorrow as we have just about finished the other fruit bread.
Another great looking bake. I love the ingredient combination on this one. Let us know how the orange blossom water came through if at all.
Regards,
Ian
came through predominantly! I was kind of surprised at that. I also got a very nice crumb. I haven't taken a picture yet so that will have to wait a bit more.
So I found Orange Blossom Water on Amazon and bought a bottle. I was going to try it with a Cranberry Blueberry no-knead that I adapted from a Forkish formula. Then I got to thinking....always a bad idea, what if I used Grand Marnier or another Orange Liquor instead of the Orange Blossom water?
Thoughts?
And yes the thought came to me as I was planning a different bake while having cocktail. :)
I just used Grand Marnier in my last weekend’s bake. Unfortunately, all the loaves were claimed so I can’t say how the flavour came through. Mind you I had all kinds of other flavours in there too.