Smoky Chili Bread
Today's bake: Smoky Chili Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s):Increased TD from 1.46kg to 2.0kg
This bread is made from a 3 types of flour as can be seen in the formula.
One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.
This is my 1st attempt making this bread and will definitely will be baking it again.
Changes/Recommendations - Increase the % of chili powder.
Crumb: Sweet/Dairy - Milk - the whole wheat and rye four add a nice undertone of nuttiness.
Crust: Resinous - Aged Balsamic Vinegar
Grain Character: Moderate - Cooked Oatmeal
This is a really nice medium density bread which I will be making again.
Recipe and Process are below for those that are interested.
Nice crumb Tony and the bread must taste really good especially for those who enjoy some heat.
I enjoy some heat so I'll probably double the chili % next time.