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Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8+ hours.
Shape and room temperature proof 1 hour.
Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 220c for 30 minutes.
It always needs five more minutes, even if it already had five more minutes
Let cool if you can.
En Guete!
This looks great! I’ll give this recipe a shot next time I bake.
It also works well with a 2 or 3 hour room temperature bulk ferment if that is more convenient.
I hope you like it as much as I do.
Holy moly, traces of TEA in a bread? Tell me about dear sir, and how impactful is the taste of this addition
Was actually my first post on another instance. I’ve made it since with 50/50 OJ and proper rosehip tea and it was excellent.
The Idea comes from Ken Forkish’s “Evolutions in Bread”
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can’t taste it but you know when it’s not there.
I’ve made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don’t remember where the idea came from, but I’ve heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I’ll post it (I think I miss r/breaddit most of all)
Hmm interesting stuffs. I might try that
