Today's bake: Smoky Chili Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s):Increased TD from 1.46kg to 2.0kg
This bread is made from a 3 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - Increase the % of chili powder.
Tasting Notes
Crumb: Sweet/Dairy - Milk - the whole wheat and rye four add a nice undertone of nuttiness.
Crust: Resinous - Aged Balsamic Vinegar
Grain Character: Moderate - Cooked Oatmeal
This is a really nice medium density bread which I will be making again.
Recipe and Process are below for those that are interested.
- CalBeachBaker's Blog
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Nice crumb Tony and the bread must taste really good especially for those who enjoy some heat.
Benny
I enjoy some heat so I'll probably double the chili % next time.
Tony