20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (mostly) with homemade hazelnut milk, lightly sweetened with grated white sweet potato.
Due to the standard snafus, I over-fermented the rye levain (12 hours at a 20% inoculation), then fermented the final dough in an unfortunate partition of 3 hours on the counter, 18 hours in the fridge, & then 2 more hours on the counter.
It's really tasty -- with a great spicy/sweet aroma and a wonderfully crispy crust. I would like to figure out how to get an airier crumb.
Loosely adapted (biggest changes: jettisoning the milk, butter & sugar) from https://chefiso.com/p/bien-cuit-hazelnut-bread-recipe/
Rob
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And as usual, I appreciate all the improvisation that goes into one of these breads, like sweet potato and hazelnut milk! Love the innovation!
Perhaps some vital wheat gluten to help it open up more?
-Jon
thx Jon.
Interesting idea to add gluten. My instinct was that, even with all the nut solids, 60% bread flour would be enough to achieve a more open crumb.
And, tbh, none of the seeming innovation was original ... the nut milk is in the recipe that inspired me ... and I discovered sweet potato in bread through isand66's fantastic sweet potato cider rye. My only solo move was to realize that cooked sweet potato was too cloying for my taste buds and that raw/grated allowed the flours to have their flavor, too.
Rob
I thought you were supposed to be our gluten-free ambassador! Heresy!
lol just kidding, Jon
Jay
Was there a noticeable difference in the texture or the handling?
That certainly looks like a handsome and tasty loaf.
Paul
Thx, Paul --
the hazelnut flour gave the dough a rough exterior. Perhaps that''s in part why the original recipe called for adding dairy fats -- to give the bread a sleek sheen. I guess I could think about adding some olive oil. (It's not that I'm against dairy in bread or lacose intolerant; I just prefer bread that's not enriched.)
To me, the hazelnut flour & milk (made from whole nuts soaked in water for 24 hours & pureed in a blender) seemed to restrict gluten development -- and I wondered if an autolyze might have been useful. That plus doing some more aggressive kneading and additional laminations.
I also considered adding more water. My loaf was somewhere around 72% hydration. But the finished bread is super moist inside -- so I'm not sure higher hydration would be a good thing.
Rob
I wonder if ganache paired with toasted slices would taste like Nutella
bet we'd miss the essential ingredient -- palm oil 🤣😵💫