baked into 3 loaves.
Start
1100 gr white whole wheat ( fresh milled)
400 bread fl
30 gr wheat malt
1050 h2o
rest 2 hrs ( errands done)
add/mix:
150 gr oatmeal soaked in 200 gr h2o
200 gr active rye sour
30 gr salt
200 gr chopped pecans
230 gr dried cherries
50 gr h20 ( to dissolve and spread salt)
ferment 2-3 hrs with some folds in that time.
> refrigerate 2/3
> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge.
In the morning- preheat oven, bake loaf 1. Take out the rest of the dough, divide, preshape, shape. Cook first loaf. Slightly overdone- when the timer went off, it was slightly underdone, so left in oven- but left a bit long. Still edible, slightly bitter exterior.
Loaf 2&3 proofed about 4 hrs ( kitchen was cold). Then cooked. Those look perfect.
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The cherries and nuts along with the warm brown color of the bread give it such a rich look. Do you think the crust was bitter from over baking?
and yes- i think the crust is bitter due to overcooking- it’s a charcoaly bitterness ( vs the sometimes bitter flavor of whole wheat). So sad to put a day into making dough and then ruining it (a bit) at the very end. The interior is still soft and tasty, though. I was more careful with the other two loaves. ;-)
Try brushing off the oatmeal to get rid of the burned flavor.
I use oatmeal inside my pans but have learned to not use it on the outside on loaves baked at high ( or even moderately high) heat as the oatmeal burns quite easily in the dry heat of the oven. For the bottom of my high-temp baked batards, I will drop the dough onto oatmeal on the baking sheet but brush away the exposed oatmeal.
Beautiful loaves!
I’ll avoid the rolled oats on top of high temp bakes. I thought they’d be a nice homage to the oats inside ( that disappear into the dough). Side note though, after eating a few of the burnt, or lets say carmelized, oats, my kid asked for a bowl of toasted oats as a snack. So one man’s bitter is another man’s delicious.
One of my favorite flavor combos.
Happy Baking.
Ian
i like the look of your recent loaves with the various fruit, cheese and nut combos. I enjoy reading about them, and they are good food for thought.
i like the look of your recent loaves with the various fruit, cheese and nut combos. I enjoy reading about them, and they are good food for thought.