Today's bake: Friendship Loaf
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note:Increased TDW from 1.621kg to 2.0kg
Discussion:
Another recipe from Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens.
This is my 1st attempt making this bread and I am pleased with the results and the taste. This is a fairly straight forward SD bead and at a ~80% hydration it was a little looser that I usually bake and it made shaping it a little challenging.
The taste of this bread was a little surprising, the crust was crisp with a hint of butterscotch and from the buckwheat flour a nutty roasted coffee note. The crumb has a somewhat sweet dairy mouthfeel that is quite pleasing.
Make again? - Yes
Changes/Recommendations: None
Rate your BAKE / AROMA AND FLAVOR NOTES FOR BREAD
Recipe and Process are below for those that are interested
Tony
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Wonderful bake, Tony. Have made this loaf a few times and fully agree. One to keep on your bread baking repertoire.
Thanks - It will go in the ever expanding rotation.
Tony
Very nice. I like the flour combination as I suspect the finished bread flavour would be excellent.
Thank you. I like the variety of flours and add-ins she uses, it's what interested me in her breads.
Tony
Beautiful bold colour of the crust and a gorgeous open crumb Tony. The flavour must be complex from the combination of grains in it.
Benny
Thanks Benny. A light toasting really makes the flavors pronounced.
Tony