July 2, 2013 - 8:13am
Mascarpone in sourdough bread
sprouted wheat, oak smoked flour and mascarpone sourdough with longan and walnut
super soft crumb .. with the addition of mascarpone. 15% of Bacheldre Watermill's Oak Smoked Malted Blend Strong Flour.. layering of flavors. not as sour as with creme fraiche. (retarded this for 18 hours) as i expected mascarpone will not give much sour but more smooth buttery crumb. will update taste test the next day. will the sour build???
quite happy with this .. however, my mind was distracted with this bake cos i was babysitting my 2 year old nephew.
let me share my lunch ..
Excellent loaves Evonlim
There seems to be a mass of different flavours that would play on each other in this bread. I am sure it is very tasty too. Excellent crust and the seeds look great, what seeds are they?
Great stuff, enjoy!
Thank u Andy, they are white sesame seeds. inspired by Pip's new sesame bread. was trying out the wet towel method that he used. of course not as skillful as he is!!
i wouldn't count on the mascarpone to give any sour to the bread. But the crumb will be moister, smoother and creamier.. Haven't had any Logan fruit since my trips to the Far East. I hear they are growing them in Florida now which means maybe I can grow a tree here:-) Very nice open crumb. Well done.
Mascarpone works better for SD or non SD milk loaf ! should be able to get dried longan in a chinese medicine shop or grocery shop.
buttermilk and yogurt a winner for SOUR!! (trying soon)
Ah thanks, I think the seeds make a beautiful contrast to the darker parts of the crust. Your lunch looks sumptuous too. I am not aware of the wet towel method, does that keep the seeds ingrained somehow more on the crust? Sorry for all the questions, you just do some lovely bread!
All the best
hi Andy, thank you for your kind words.. it is a pleasure to receive all enquiries. so please don't hesitate. you have to check out Phil's sesame bread!! it is the THE FRESH LOAF new front page picture!!
and this is the post http://www.thefreshloaf.com/node/33964/sesame-wholewheat-red-gum-miche-100-wholegrain-spelt
Wow! What a great looking and tasting bread. I have been dying to try smoked flour so you must tell me if you can taste it or not? I can't buy it here so will have to do it myself.
tasty lunch as well.
hi Ian.. i have to bake one with higher % of smoked flour to taste the smoke flavor. next bake i will be baking a clean oak smoked flour SD bread to find out :)
My sister is here for a visit and I was asking her what kinds of breads she likes to eat (I will occasionally send her a loaf in the mail and I like to send what people like to eat.). Her comment was that she doesn't usually eat bread unless she has jam or peanut butter on it. In other words, she prefers sandwich loaves. My instant response was 'I would be bored to death baking only sandwich loaves'. Like you, I love experimenting with all sorts of ingredients when baking though you have beat me by a long shot in how many ingredients you bake into a single loaf :O
I will soon be trying Phil's trick with the sesame seeds too. Looked enticing and it looks like it worked out pretty well for you.
Thanks for the photos and post!
hi Janet, Sandwich loaf can be tweak too!!! Phil's wet towel method really help to get the sesame seeds sticks evenly, it is a great method. hands have to be as skillful as him to achieve what he did!! more practice :)
look forward for your next post!!
btw.. you are a good sister!! mail me a loaf too! :)
Fascinating combination Evon,
Mascarpone is a cheese that always catches my eye ... what a nice idea to mix it in a dough.
Did you roast the walnuts?
yes Phil i did roast the walnuts. Mascarpone is a good medium to add on for almost every kind of cooking. did a bake with ricotta it came out great.. i think mascarpone would enhanced a milk or butter sandwich loaf very well.
cheers back at u
Very creative, and tastfulll of you, Evon, using the mascarpone cheese. I had logan fruit once, and it is super sweet! The breads are very pretty. Nice job on the sesame garnish.
dearest Khalid, thank you for your kind words. i was struggling with those seeds working gently with the high hydration dough not to punctured the dough!!
I never heard about smoked flour, I'm sure it contributed to a complex taste.
I love the crumb, the bread looks very tasty. And the wet towel method is, apart from using egg wash, really the only way to make seeds stick.
has to put her hot glue gun away since her role model didn't mention it. Maybe she can find some edible smoked glue? She is very determined to use it ......typical for her!
wish Lucy all the luck!! lol...