After requesting and receiving some nice feedback last time, I applied some good tips with, I think, better results in crumb and flavor. Many thanks to trailrunner and JonJ!
trailrunner's tips: I didn't have a mister that I could use on food, so I just sprinkled in some moisture on the dried fruit before zapping it in the microwave for 30 seconds. I decided to try orange juice instead of just water, which worked nicely; also used a couple teaspoons of cinnamon, sprinkled over the fruit after rehydrating. This method worked much better as far as improving the flavor of the fruit and adding a bit of interest with the cinnamon.
Per JonJ: I tried to make good contact between the dough and fruit during lamination, which I think helped with cavitation too. I don't think the crumb was quite as custardy, but it was still moist and I like the better contact between the fruit and nuts with the dough.
The dough definitely seemed a little heavier, but I included a few more add-ins this time (raisins and walnuts in addition to the others, although I had to use dried cherries instead of cranberries since I used all those last time). The tighter crumb will work better in the toaster.
All in all, a better bake as far as crumb and flavor! Many thanks for the much-appreciated advice...so grateful for this forum!
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Wow those tips worked really well. Looks well integrated.
What a difference! Love the cherries too, looks like a great loaf.
Regarding the mister, I can't imagine working without one. I mist my hands, the surface for the lamination, the dough once it goes into the dutch oven!
Also appreciate this forum for the advice, but even more for the kindness and generosity of folks who post here.
-Jon
Wow what a difference those tips you got from Caroline and Jon made!! I’ll have to ensure I press my larger inclusions into the dough better, that’s a great tip.
Benny