This large loaf uses some (6.4%) roasted jalapeño pureed with a bit of raw onion which counts as part of the total liquid (70% hydration). 1 whole egg is also counted as part of total liquid.
Add-ins are toasted pepitas and grated cheese.
What a lift clas gives to just the 1 tsp diy!
The fragrance fills the air and the bread is so soft and airy. Final Internal temp-208F.
I am saving it for our senior lunch in a couple of days. I hope the flavors will further develop.
The large loaf, mini loaf and some bread sticks (breakable for light, airy and crunchy croutons) can be made from 1505 g total dough.
recipe at foodgeek: https://fgbc.dk/3eae
(develop dough in 3 - 10 min stages-Zojirushi mixer)
(500gr total flour, makes 1009 gr dough)
88%: 440 gr AP
2%: 10gr freshly milled whole wheat malt
7%: 35 gr med rye flour (or freshly milled whole rye)
3%: 44 gr rye clas (3% total flour from rye in clas, 190% hydration)
321 total liquid: Water and
6.4%: 32 gr roasted jal. chili puree (a bit of raw onion ok)
1 egg beaten
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0.7%: 3.5 diy (1.1 tsp)
2%: 10 gr salt
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7.2%: 36 gr butter
Add-ins last 5 min
12%: 60 g toasted pepitas
A very creative bake!
last 2 pieces; (12% whole grain milled,88%AP)