Sand Dollar

Today's bake: Sand Dollar

Source: Richard Hart Bread

Notes: 
Substitutions: 

1. Scaled from 2 loaves @ 595gr ea. = TDW 1190GR. to 4 loaves @ 600gr. Ea. = TDW 2400gr

Discussion: Although I do enjoy traditional breads I'm always on the lookout for breads with non-traditional ingredients which we find here in Richard Hart's Sand Dollar recipe. He  incorporates bread flour, all purpose flour , whole wheat flour, masa harina, and ground corn into a flat bread like loaf that is a take on a fougasse.

This is an easy bread to make with a leaven and the masa harina mix. I deviated from the book on his timings and used my standard process for a 50/50 BF/AP loaf that is my standard.

This bread has a nice crunchy bite and a mild and pleasant corn flavor undertone. I sampled it with a little EVOO which was really tasty.

Make again? - Yes, definitely.

Changes/Recommendations:  No

*** The Images can be enlarged to full size by placing your cursor on the image and right clicking, and then, open image in a new tab.

Ratings:

Tony