To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.
Happy Holidays! I wish everyone a safe and healthy holiday season. Let's look forward to a better year in 2021!
A gigantic 1.2 kg loaf! A perfect holiday gift!
After decoration
Before decoration
Crumb
89% T55/Beehive AP
8% almond flour
3% whole rye CLAS
13% water
37% milk
17% butter
10% egg
1% dry yeast
5% sugar
1.3% salt
12.5% rum-soaked raisin
12.5% candied orange
Bulk
30-33C x ~45 mins until doubled
Rest
Shape
Proof
30-33C x ~75 - 90 mins until doubled
Egg wash
Score (scissor-cut)
Sprinkle pearl sugar
Bake (1.2kg)
410F x 20
rotate
410F x 10
cover with foil
410F x 10
rotate, cover with foil
410F x 15
skewer test for doneness As I was about to settle in at the end of a busy day of baking, at 11 pm on Christmas Eve, I suddenly realized that almond flour = NUT!!! One of the families to whom I was gifting the Pain des Rois has kids who are allergic to nuts!!! I had planned to give the bread to them at 8 am on Christmas morning. What should I do
I frantically searched the bread books and settled to bake a Cramique. So, I pulled an all-nighter of baking to kick off my 2020 Christmas. By 6:30 am, the loaves were cooling; by 7:45 am, they were packed and delivered. Whewwww!
Some beautiful scenes of autumn.
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Yippee, Merry Christmas, that bread is super festive, what a wonderful way to celebrate the holidays. I love the wreath shaping and the detailed cutting of the glacé cherries on top. The way you’ve scored it is very pretty and the crumb looks amazing. Hope you had a nice Christmas.
Benny
That is a masterpiece. It is gorgeous, eatable art...
Happy Holidays to you all!
Yippee
Simply gorgeous! A fantastic work of art that must have tasted just as good as it looks. Love the fall foliage shots as well. Winter is here in NY and I can’t wait fir the spring ?.
Here’s to a much better 2021!
Best regards,
Ian
Best wishes to you and yours ???
Yippee