Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.
I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.
This bread uses a wheat sour; I just fed my regular starter with white and whole wheat flour and let it ferment for about 16 hours before mixing.
The dough was mixed with a combination of bread and white whole wheat flour.
The loaves were retarded in the fridge for 15 hours, and warmed up this morning for about 75 minutes before I baked them.
(I use an inverted clear plastic storage box as a cover for loaves when proofing - I can see a thermometer through it & can keep an eye on temperature. I've been filling my french coffee press with boiling water and placing it alongside the bread - it's been working out really well for getting and maintaining a humid, 78-80F proofing environment.)
Here are the pics. The four smaller loaves were divided at 230g each, and the bigger one I think was about 300g.
They sprung up in the oven! Husband had some of the bread with lunch today and he really liked it. I'll try some tomorrow for breakfast.
This bread has a yummy aroma! I can't see any cranberry in this crumb shot but I hope it's in there somewhere!
Regards, breadsong
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Very nice looking loaves breadsong! The spiral slash is very distinctive and one I think we'll be seeing more of in the future, but the crumb and crust of your bread are just as notable. It looks like you had some good oven spring since they all have good volume and shape to them. Nice bake!
Franko
Just had a slice for breakfast the orange flavor is quite nice! Thank you so much for your compliments - always appreciated!!! - breadsong
After making up the sour using your starter and leaving it for 16 hours, there was no further refreshment before mixing the dough?
Did you mix by machine? Any folding involved during fermentation?
Hi louie, Thank you so much for writing!
I have a cool kitchen this time of year so I think that, combined with this being a stiffer sour (65% hydration) (I usually use a liquid levain), contributed to the long fermentation time for the wheat sour.
I took the wheat sour, combined with warm water (85F), added a touch of malt syrup, and whisked it with a dough whisk until the sour and malt were evenly dispersed in the water. I added the flours, mixed in, 20 minute autolyse, added salt and mixed by hand, folding the dough over onto itself on the countertop. I checked the gluten window from time to time and when I thought it was worked enough I added the fruits and nuts and kneaded them in. I did a three-hour bulk fermentation at 78F with stretch and folds each hour, before shaping and retarding.
Regards, breadsong
It was helpful in visualizing your process for these beautiful loaves.
Hi Breadsong!
love the technique in your scoring! Was that done with a razor blade or some other short cutting device? excellent bake!
Happy baking!
LeeYong
Hello LeeYong, For scoring, I used a Japanese craft knife, which has a blade like a box cutter, just more slender. Thanks so much for your compliments. Just don't look too closely at the scoring of the one in the upper right - that's the one I botched!
Regards, breadsong
Those looks lovely and the recipe sounds delicious!
I am really enjoying the flavors Mr. Kastel incorporates into his sourdough loaves.
Regards, breadsong
The crumb is beautiful and looks very delicous. Nice oven spring to match the spiral scoring!
Sylvia
Thanks Sylvia, and I'm so pleased that you liked these! from breadsong
Beautiful, and thanks for the nod breadsong! They've come out much better than my spirals. I shall continue to work on my shaping and slashing techniques and hopefully with a bit of practice and experience I'll be able to get similarly inviting results as you have achieved here. The recipe sounds wonderful - I am definitely going to try it!
Hello Ed, you are too kind - thanks so much. I think your spiral bread was just lovely and I am grateful to you for the inspiration! Regards, breadsong
and so appropriate for the holiday season.
Nice bake,
Larry
I'm glad you liked these - I'm happy with these little Christmas breads and want to make some more to give as gifts. I'll cross my fingers and hope they turn out on the second try! Thanks, from breadsong
That's all I have to say.
Glenn
Thanks!, Glenn, to you and everyone who has taken the time to write.
I'm delighted by all of your responses!
From breadsong
Hi breadsong
Beautiful light and happy spiral bread!
Professional shaping and slashing techniques.
Make Me Wanna Pray（^_^）
Happylina