pretty much as per Ru's post of 31 October, but as I don't like walnuts I used macadamia nuts and added sunflower seeds as well. Nuts and seed % as her bake. Bulk ferment a touch longer, room temperature about 23°c. Final proof went quickly as I wanted to bake today (no retard) and an hour and a half later I put it in refridgerator to slow things while oven heated up.
First off I baked the two 1:2:3 loaves I had made (wasn't happy with last bake at all so needed to repeat it) and these turned out well so that is good.
Then I baked this loaf in DO at 250°C for 18 mins followed by 15 mins lid off at 230°c.
Just sliced it and really excited - lovely golden glossy crumb, thin crust and yum with butter - couldn't resist. Hubby wanted to know what was in it too so he is starting to enjoy the different breads I have made lately! Now the freezer is full and we need to eat some before I bake again :) Definitely will make this again, Maybe next time I will add the spices.
Thanks Ru, great recipe :). Leslie
Crumb shot!
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Love the thin crust and the soft yellow crumb! Ru's formula is a real winner! Great job!
I was surprised at how thin the crust was, and I agree about the formula.
Has to be tasty too! Well done and happy baking.
.
Your loaf looks beautiful Leslie :)
I'm so glad you tried the recipe and put your own spin on it too.
I was also hesitant about the spices. The first time i just used cinnamon. Only added the nutmeg on the third attempt! If you decide to try the spices, i'd say a little at time.
Well done again, such a great bake!
Enjoy eating your way through all the bread in the freezer :)
it was a bit challenging getting the pumpkin evenly through the dough but it did eventually. My dough was very sticky to start with but came together well at the end. Before I shaped I watched a Ciril Hintz video and a Northwest Sourdough video to help improve my shaping. Still need to do more..... it looks ok but it is more luck than anything else.
Will try again for sure...
Leslie
Really nice work. You nailed it.
was scared it might be too dark, but luckily it turned out well.
Leslie
That looks delicious!
there are so many great bakes and ideas it is sometimes hard to know where to start. I have tried a few things lately so happy with progress.
Leslie