So I went on an adventure with Sarah Owens Sourdough book yesterday. I made the "Lumberjane" loaf. I was a little worried because with all the mix ins, there wasn't a lot of dough left, but I decided to trust the process.
Final dough had:
105 g Levain
405 g water
420 g AP flour
75 g hard white (milled myself)
20 g rye (milled myself)
10 g salt
180g dried mango (I didn't have apricots)
180 g chopped pecans
30g sorgum (whole) - didn't have Millet
9g poppy seeds
I mixed the dough first in my stand mixer (minus salt) let it do a 20 minute autolyse and added in everything else.
4 folds about 45 mins apart, shape after 4 hours, 8 hour retard. Baked at 460df for 40 minutes.
I have to say, this is *really* delicious. Toasted some up for breakfast this morning, and it's really filling. Not a light fluffy loaf by any means but very good if you want to give it a try.
Carol Ann, that looks delicious, although I haven’t had sorghum the rest of the ingredients must have made a yummy bread. Happy New Year.
Benny
Not a problem. I don't think you'd miss it tbh
Sorghum is a very good substitute for millet. Certainly looks tasty and I should give this a try. I have the book and while the recipes all look delicious most of them aren't very accessible. This is one of the few recipes that isn't calling for a rare herb picked from the Andes under the light of a full moon. I think you'll understand what I mean.
Very nice bake!
Made me actually laugh. Yes, I get it. I also made the honeyed oatmeal spelt bread, which is really nice for a porridge bread, not heavy at all, and I got a lovely caramelization on the crust. You can see it peeking in the corner of the photo.
That looks delicious and healthy... anther on for my list of breads to try. Thanks for the post.
Tony
Thank you, cfraenkel. You inspired me, though I suppose I should call this a demi-lumberjane because I upped the size by 25% but reduced the apricots & pecans by an equal amount.
Rob
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adding: crumb pic
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Reducing the fruit and nuts is not a terrible idea. Hmmm maybe round 2.
👏🏼thanks.
Overall, I'd stick with the reduction in apricot but use the full 180 grams of pecans. Still, though the bread is super-pleasant, my senses tell me that I'd like it to have a bit more complexity -- something bitter or lightly spicy to intermingle with the fruit & nut sweetness. Fennel, maybe, instead of poppy. Or a larger and less hydrated levain to give a more sour undertone.
But that's my taste buds. Perhaps I'm just not destined to be a lumberjane.
Rob