June 29, 2006 - 9:22am
Searching for cranberry-walnut mini-boules
At least two of the better bakeries in the Twin Cities (Minnesota) occasionally offer deep brown and crusty mini-boules filled with dried cranberries and walnuts. They are wonderful with soups, with sharp cheddar or on their own with coffee. Can anyone suggest a recipe I can use to achieve these absolutely delicious wonders? Thanks.
Sylvia
In search of the perfect crust and crumb
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Thanks donyeoki, will try.
However the type I've tried here, and loved, is a very dark brown, crustier bread, with lots of whole wheat, and fairly open holes.
If anyone has a recipe I might adapt, pls let me know. Thanks.
Sylvia
In search of the perfect crust & crumb
You may be able to use one of my previous loaves. Let me know if you need a recipe:
Pecan craisin bread
Craisin rolls
-Joe
Joe,
Thanks so much for pointing me in the direction of these two breads. I think the pecan craisin will do the trick.
BTW, was it you who had your oven go out due to enthusiastic steaming? I had mine conk out earlier this week after a particularly large cloud of steam zapped its ignition system.
The Maytag guy was in yesterday so I'm up and operating again. I can hardly wait to get some loaves in the oven! Unfortunately, that'll have to wait till after the weekend because of commitments that keep me out of the kitchen. Darn!
Sylvia
In search of the perfect crust & crumb
Hi Joe,
Thank you, thank you. I used the Pecan Cherry Levain recipe from that you recommended, and adapted it to use craisins and toasted walnuts. The two large boules came out perfectly!! Three of us have managed to polish one off in just two days. Gave a chunk to a co-worker who shared it with her economics class. They raved. Great texture and flavor. Terrific, chewy crust. The light sourdough flavor agrees with my husband (a real test - he doesn't like really sour sourdough, which I love).
Next time, I'll shape into mini-boules.
Happy baking.
Regards,
Sylvia
In search of the perfect crust & crumb
So glad to hear it :)
-Joe
Nope, my oven's still fine. Sorry I haven't been able to post the recipe yet. I'll get to it; I promise!
-Joe
Finally! Sorry it took so long...
From Bread Alone: Pan au Levain with Pecans and Dried Cherries
Pecan halves and bits: 2cp / 6oz
Dried cherries (I used Craisins): 2cp / 10oz
Spring water, heated to boiling: 2 1/2cp / 20 fluid oz
Levain (firm sourdough starter): 2cp / 18oz
20% bran wheat flour: 4 1/2-5 1/2cp / 24-29oz
Fine sea salt: 1Tb / 3/4oz
Roast pecans in 350 oven for about 10 minutes. Transfer to a plate, cool, chop.
Place cherries and spring water until softened, 10-30mins. Drain, reserving liquid. Add water to make 2 1/4cp. Pat cherries dry. Chop coarsely.
Combine levain and soaking liquid, breaking up the levain well. Add 1cp flour and combine. Add salt and enough flour to make a thick mass. Turn out and knead, adding flour as necessary to make a soft dough, about 10 minutes. Add cherries and pecans, adding flour as necessary. Knead until firm and smooth, 15-17mins.
Ferment 2hrs at 74-80.
Deflate the dough, kneag briefly. Cut in 2, shape into boules. Cover, and rest 30 minutes.
Shape the dough into torpedoes. Proof the loaves seam side up in a couche for 2 hours.
Heat oven to 450. Roll loaves onto peel. Slash, slide onto stone. Fill steam pan with water. Spritz oven walls with water if you like. Bake 25-30 minutes.
-Joe
Jolynn
For Joy!!!
I've been looking everywhere for this recipe (I knew it as a raisin walnut levain) and made it dozens of times for years. It was so simple, I thought I had it committed to memory. I was wrong! I moved, lost the recipe and a few brain cells as well, it appears, beause I could never quite recreate it the way I remembered it. (In fact, there's a close-but-not-quite version on the kitchen counter now). As soon as I saw it, I recognized it---it's like being reunited with a long-lost friend. Thank you! Can't wait to try the cherry pecan version too!