December 28, 2008 - 5:50am
Raisin, Cranberry, Currant Bread with Caraway Seeds
Hey All,
Just wanted to share with you some more pictures. This is my Raisin, Cranberry, Currant Caraway Seed Bread. For this recipe, I used 70% hydration. The crumb is denser and drier than the Sweet Potato Pugliese Bread I had made yesterday. I think next time, I will try 75%-80% hydration. I'll post a recipe when I figure out the hydration levels... Overall, the flavor is what I had expected. Yummy!
Tim
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It even looks better than the first!
Thanks! This is my 3rd time baking this type of bread. I had done another attempt during thanksgiving that was stellar, with a more open crumb structure. That one, I used a pate' fermentee' pre-ferment... This one, I just made a straight dough... I think I'll go back to using a pre-ferment next time... But this one still tastes good...
I bet they taste as good as they look!
They do... Especially toasted with a little bit of butter...