January 8, 2021 - 2:04pm
Harlequin Sourdough
Overall Formula:
- Bread Flour 450g (90%)
- Pearled Spelt Flour 40g (8%)
- Crystal Rye Malt Flour (non diastatic) 10g (2%)
- Water 340g (68%)
- Olive Oil 10g (2%)
- Salt 10g (2%)
- Goji Berries 50g (10%) [at a guess as I was eyeballing it]
- Pumpkin Seeds (toasted) 50g (10%)
Levain Build: 12 hours
- Bread Flour 55g
- Water 70g
- Liquid Starter 10g
Final Dough:
- Bread Flour 390g
- Pearled Spelt Flour 40g
- Crystal Rye Malt Flour (non diastatic) 10g
- Water 265g
- Olive Oil 10g
- Salt 10g
- Goji Berries 50g
- Pumpkin Seeds 50g
- Levain 135g
Method:
Fermentalyse the flour, berries, seeds and levain for 1 hour.
Sprinkle the salt over the dough and add the olive then combine. Knead till medium gluten formation.
Bulk Ferment till ready, about 4 hours, giving the dough 2-3 sets of stretch and folds.
Shape and final proof till ready, about 1.5 hours.
Bake.
Absolutely delicious! Was an experiment and it worked a treat. Very happy with this bake. A multitude of flavours coming through from the toasted pumpkin seeds, goji berries, crystal rye malt and it’s sourdough to-boot. Will be right up there on my baking repertoire. This is gonna toast up well.
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Gorgeous, love the crumb Abe! Wish I could have a taste! Does the malt flavour actually come through in such small amount?
The last time I tried 50g of crystal rye malt in a loaf this size it was too strong. 10g isn't as obvious as a stand alone taste but I think it enhances the other flavours.
Wow Abe, does that ever look inviting. I love the crumb and the colour of the goji berries and pumpkin seeds. Now I’ll need to look into trying goji berries which I don’t think I’ve ever tasted before.
Benny
The more the interesting colour and crumb grows on me. It was my first time including goji berries in a bread. I like to nibble on them like raisins but never baked with them. Toasted Pumpkin seeds are a favourite of mine.
Thank you Benny.
The colors in the crumb is super interesting. It looks irresistible!
Great looking bake.
This happens to be one of the tastiest loaves I've made. Flavours really complement each other. Makes the perfect toast.
I looked up Goji Berries and they are expensive.
Are they sweet?
How do they taste?
Are they chewy, how would you describe the texture?
They look gorgeous in the slice...
Update -
I found an 8oz bag of organic Goji Berries for ~$6.00 after a coupon for $1.05 off. Ordered them and will give them a try.
About $2.70 for 75g (on offer). Was reaching for cranberries at first however cranberries, while I love them, are always full of added sugar. Goji Berries have no added sugar and are a sweet tart flavour. They are chewy but once baked, and this is the first time I've actually baked them, they're soft.
Had some toasted today and I'm thinking the whole flavour of this loaf is the best I've gotten. Was also telling Benny that my starter itself has taken on a really lovely flavour ever since I switched to 100% hydration wholegrain kamut flour. It's been in my fridge for a few weeks and any hooch just stirred back in. When making a levain it springs to life and uitilising a Hamelman style high hydration levain has the most wonderful aroma.
I like the flavour profile and the colour is enticing. I'd love to taste this. The use of spelt is interesting as I have some and not sure how to use it.
Well done - very nice bake.
Cheers,
Gavin.
I happened to have pearled spelt so I ground that into flour. I suppose the best approximation would be light spelt but wholegrain would be just as good. It's only 8% but enough to give it flavour. I'm really enjoying this loaf.
All those fillings and the crumb looks so tender. So creative too. Nice.
–AG
I was expecting the Goji Berries to bring nice flavour but the mottled colourful effect was a nice outcome. A very flavourful and enjoyable bread all round.