October 5, 2017 - 9:27pm
Chestnut, Raisin, Walnut Sourdough with Whole Wheat, Espresso, and Cocoa
The title is a mouthful I know.
But wow this bread might be my new favorite.
I made a video showing how I made these loaves. It's pretty straight to the point, if anyone is interested in watching. Don't mind my pajamas lol.
if not, pictures coming right up:
This bread came out so dark and rich....wow. Yes, new favorite for sure.
Happy baking!
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Loved the video !! Could you post the amounts of ingredients ? Would love to try this one for sure . Thanks for a fun tutorial !! c
the amounts are all in the video but I'll compile them in one list here!
Recipe:
500g whole wheat
500g bread flour
8g cocoa powder
2 tbsp espresso powder
870g water
22g salt
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Mix all these ingredients together first and set aside for a couple of hours. After that, fold in 130g active starter, following the technique shown in the video.
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Fillings: 240g chestnuts 100g raisins 100g walnuts
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This yields two loaves of bread!
i must have missed the water and salt amounts! Love your slap and folds-- . I will be making this with a few modifications and will post back. Lovely lame skills too. c
You have me drooling here! Those loaves look incredible! I am definitely bookmarking this one. I just need to find the peeled chestnuts.
Oh ans I love that your cat tried to get in on the action!
Very sueful to watch your technique. Thanks. I've been wondering about what to do for thanksgiving weekend. This might be the answer! Now to find chestnuts.
found the levain in the text. Mixing this up now. Happened to remember a can of chestnuts in the panrty!
what a fun video! That sped up slap-and-fold had me giggling...
Yup - you've definitely got the skillz! Thanks for sharing some inspiration - and some fun (cute 'jammies, by the way)
Love seeing you post, and keeping on baking happy!
Best, Laurie
Dropped one of the two loaves on the way to the oven and it actually came out better than the one I didn't drop (go figure) Used really strong coffee instead of expresso powder/water but the rest as written and it is amazing. Love it. thanks for sharing.
I'm so happy to hear that you made this recipe. Good call with the strong coffee! I'm making a batch of this bread again today
This is an awesome looking loaf. I've begun the hobby with a copy of FWSY and haven't advanced to sourdough yet. Can you envision adapting this to a non-sourdough recipe? Thoughts on how to go about it?