The Fresh Loaf

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Smoky Chili Bread

CalBeachBaker's picture

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.

Tasting Notes

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.





Benito's picture

Nice crumb Tony and the bread must taste really good especially for those who enjoy some heat.


CalBeachBaker's picture

I enjoy some heat so I'll probably double the chili % next time.