May 25, 2020 - 12:29pm
Almond Milk Pecan Chocolate Chip & Everything Sandwich Topper
I decided to make two loaves using my typical flour mix: 50% KABF, 25% whole wheat, and 25% freshly milled spelt.
One loaf used almond milk instead of water and I added cinnamon, chocolate chips, and pecans during the lamination stage.
The second loaf added roasted red peppers, capers, garlic, pesto, pepperoncini, and cheddar cheese cubes during lamination.
I'm using a new fridge that seems to run warm so I need to work towards getting the dough in the fridge later in the evening. I think these loaves are getting over proofed during the overnight cold proof.
Neither loaf is a lot to look at, but boy do they taste good!
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Comments
Very nice Ilene, creative ingredients that sound delicious. Are you happy with the bakes?
Benny
I'm never happy with my bakes! I don't think the bulk ferment time was great, but I'm very pleased with how they taste and the crumb feels light and airy. I'm not sure what my expectation should be for a 50% whole grain crumb.
It’s funny I’m the same, I’m never really happy with my bakes. I thought that after a year of experience with baking sourdough that I’d have things more figured out than I do now. Anyhow, I still love your inventiveness with your breads Ilene.
Benny