Tag Archives: hazelnut

Sweet potato hazelnut sourdough

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Hadn’t intended to make this at all, but I had some leftover sweet potato, and recalling how delicious the roast potato bread from Hamelman was (must make again…), I found and adapted TX Farmer’s sweet potato walnut recipe on TFL. I substituted hazelnuts for walnuts and omitted the maple syrup. Also went out on a limb and threw in some excess water kefir. Yes, summer’s nigh, temperatures are up, and time to bring out the poor water kefir from hibernation!!! The critters fizzled like they had been given a new lease of life, and before I knew it, I had more water kefir on my hands then I could use up. I had no idea about the water/sugar content of the sweet potato (which varies anyway), and from the last experiment, I was afraid it would proof too fast, but it turned out all right.

Very delicious bread. You can taste the sweet potato even after baking (unlike the potato bread, which smells irresistibly potato-ish while baking but doesn’t taste so) and the hazelnuts… It was as if I were tasting hazelnuts anew.

Sweet potato hazelnut sourdough (Adapted from TXFarmer’s recipe)
230g            T65 flour
70g             T80 flour (semi-wholewheat)
105g            sweet potato purée (from roasted sweet potato)
105g            Leaven, 100% hydration
155g            Water kefir
77g             Hazelnuts

Autolyse with flour, leaven and water. (I added the puree after autolyse, but will add it the next time at autolyse stage; once the gluten forms, it’s harder to incorporate the puree).
Add salt and knead somewhat.
A couple of stretch and folds over the next few hours, adding the hazelnuts after the first fold.
Shape and either refrigerate straight away—or if you’re like me—after letting it sit out another hour or so on the counter.
Bake the next morning to gorgeous smells. And be chuffed that you still had decent oven spring despite the wet dough and lack of shaping skills and overall negligence, and wonder why sometimes it works and sometimes it doesn’t but you won’t push it.
The bread gods must occasionally look away  while I blunder along.

Sweet potato hazelnut

Sweet potato hazelnut

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Hazelnut and fig sourdough (adapted from Hamelman)

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First bake after being away for weeks. If I were a better blogger I would show pictures of our trip, but since it was mostly to see family, I didn’t take many photos. Had a lot of awful bread during the three weeks and tested three banana cake recipes to use up all that banana lying around! And different varieties of bananas too. Over here, I can’t bring myself to buy those green plasticky looking things passing off as bananas…

Anyway, I wanted a straightforward bake after all this time away, although I did squirrel some leaven through customs to bake while on holiday. 

Hazelnut and fig sourdough (adapted from Hamelman)
145g          Stiff leaven
248g          T65 flour
113g          Whole-wheat flour
243g          Water
   7g           Salt
 60g           Hazelnuts
 60g           Figs, chopped

Original formula includes butter and a bit of yeast, so the rise is quite fast. I omitted both and went for a long first proof and overnight rise in the fridge. As I suspected, qty of nuts and figs can be upped. I now go by feel for these—if I’m not having trouble keeping the nuts and fruit bits within the dough while mixing by hand, there’s probably not enough :))

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