Today's bake: Hazelnut and Fig Levain
Bread - A Baker's Book of Techniques and Recipes - Jeffery Hamelman 2nd Ed.
This bread is made from a majority of bread flour, some 100% Stone Ground Whole Wheat Flour and a bit of whole rye which is in the culture. The Hazelnut, Fig, and Anise add-ins really dominate the flavor of this bread.
This is my second attempt making this bread and I am still trying to dial-in the following:
- Correct amount of steam for my little gas oven
- Dough shaping
- Optimal scoring
I really like this bread and will definitely bake it again.
Tasting Notes
Crumb - Sour/Dairy with notes of plain yogurt
Crust - Fruity - probably as a result of the fig add-in
Grain Character - moderate with a taste of cooked spaghetti
Recipe and Process are below for those that are interested.
- CalBeachBaker's Blog
- Log in or register to post comments
Ah, that is one of my favorite breads. Wonderful with a spread of unsalted butter :)
I really like it too. It's definitely going into the rotation.
Tony
.
I have made this before and it is a lovely recipe. Looks delicious.
Thanks
I shall have to make it again. One doesn't normally hear of hazelnuts in bread but it works so well with the figs.
This has inspired me to give this one a try. Hazelnut and fig are a great affinity. The formula made it through to his 3rd Edition also. Could you detect the small amount of anise seed in the finished loaf?
Cheers,
Gavin
I can definitely smell and taste the anise which is one of my favorite spices.
Tony
Might be a nice idea to spend a little time cultivating a stiff starter from it for the full benefit. I love the anise seed and it compliments without over powering.
Hi Abe,
My regular starter a stiff rye that I can then use some to create any type of levain required. I've previously made a stiff white starter before over two stages; the scant amount of rye residue is hardly discernable.
Cheers,
Gavin.
And much preferred to a Christmas cold that hit me. This looks really good and I think you nailed it, right on the head!
Mini
I hope you recover and get well soon.
Tony
Tony those look amazing. I‘d love a slice right about now.
Merry Christmas to you and your loved ones.
Benny
Merry Christmas to you too.
Tony
I love figs, especially the crackling seeds as you bite them. I must try this combination someday.