Today's bake: Friendship Loaf
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note:Increased TDW from 1.621kg to 2.0kg
Another recipe from Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens.
This is my 1st attempt making this bread and I am pleased with the results and the taste. This is a fairly straight forward SD bead and at a ~80% hydration it was a little looser that I usually bake and it made shaping it a little challenging.
The taste of this bread was a little surprising, the crust was crisp with a hint of butterscotch and from the buckwheat flour a nutty roasted coffee note. The crumb has a somewhat sweet dairy mouthfeel that is quite pleasing.
Make again? - Yes
Rate your BAKE / AROMA AND FLAVOR NOTES FOR BREAD
Recipe and Process are below for those that are interested
Wonderful bake, Tony. Have made this loaf a few times and fully agree. One to keep on your bread baking repertoire.
Thanks - It will go in the ever expanding rotation.
Very nice. I like the flour combination as I suspect the finished bread flavour would be excellent.
Thank you. I like the variety of flours and add-ins she uses, it's what interested me in her breads.
Beautiful bold colour of the crust and a gorgeous open crumb Tony. The flavour must be complex from the combination of grains in it.
Thanks Benny. A light toasting really makes the flavors pronounced.