Yesterday's bread was 50-50 fresh milled hard white wheat and all purpose flour with 80% hydration and leavened with a rye starter. After mixing and resting, half the dough was combined with grated cheese and herbs, while half was combined with dried cherries and pecans.
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Looks nice. How did they taste?
They were both tasty. I especially like bread with nuts. Saw your beautiful cherry porridge bread post earlier today- gives me ideas for next weekend's bread.
That was surely a fun dough to work with at that hydration, but the extra extensibility must have made it at least a bit easier to get the add-ins mixed well. I really like the idea of having a savoury version and a sweet version - something for every mood or meal!
Nice job, and thanks for sharing!
the dried cherries were surprisingly hard to combine nicely. I should have soaked them first. Lesson for me for next time ;-)