I've marked this recipe a while ago and every time I wanted to do it I was missing something. First time there were the carrots. Second time, I was running out of hazelnuts. But for this weekend I had them both available and as I wanted to do an "exotic" bread, this recipe was the perfect one.
I have made the preferment the evening before and the next day, I have started to prepare the carrots and the hazelnuts. I am not kidding, the preparation of the carrots took me almost one hour with the whole mess to clean after extracting the juice of the carrots. But I drank the carrot juice and it was so good!
To grate 750g of carrots by hand was a lot of work and then to squeeze the juice out of the grated carrots using a gauze ... I had enough ... I swore I'd make myself a present and buy a juice extractor. Or... I'll put it on my list for Christmas presents :D. But well, when carrots were squeezed and dried, to make the bread was a piece of cake.
Now, regarding the bread, with 12g of yeast in it, the dough raised quickly. The impressive part was that it raised a lot outside but in the oven didn't raise so much. Nevertheless, the resulting bread look was acceptable. Inside, the bread had small bubbles in the crumb, normal for a more tougher dough. The color was obviously almost orange because of the carrots. The taste.... hmm... I might say that hazelnuts flavor was stronger than of the carrots but still, this was a bread not a cake.
As a conclusion, it was an interesting bread with an interesting taste and look but, to be honest, I've made more basic breads who caught me more.
Ingredients:
Preferment (total 367g):
- 150g bread flour
- 187g water
- 30g liquid sourdough (100% hydration)
Final dough (total 1805g for 2 breads):
- 350g bread flour
- 500g whole wheat flour
- 512g water
- 21g salt
- 12g yeast
- the above preferment (367g)
- 250g grated, squeezed dry carrots ( to achieve this quantity I needed 750g fresh bio carrots)
- 250g hazelnuts (cut in smaller pieces)
Directions:
- Make the preferment 12 hours before. Let it sit at 21ºC.
- Grate the carrots with the finest grater you have. Squeeze the juice using a gauze and drink it. Or use a juicer extractor if you have one.
- Mix all ingredients except walnuts and carrots for 3 minutes.
- Add carrots and hazelnuts and continue to mix for 10 minutes on the second speed.
- Bulk fermentation 1h30".
- Divide and shape the loafs.
- Final fermentation in floured bannetons for 1h.
- Score the loafs.
- Bake for 15" at 250ºC with steam then reduce the temperature to 230ºC.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 198-199.
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