Friday, November 11, 2011

Roasted Hazelnut and Fig Whole Wheat Bread with Fennel and Rosemary

This bread sounds so intense! (Like camping....get it?)
I just turned the oven down by 20 degrees and I sneaked a peek since my oven door does not have a window, and the smell just knocked me over, you can really smell the rosemary and figs coming through.
I am excited, I am a huge fan of dried figs, and I was able to use the left over hazelnuts from my Prune and Hazelnut Sourdough Bread. Have you ever eaten something with roasted figs and thyme, that is one of my favorite combinations. I am a huge fan of desserts with a savory theme there is just something about them that I am drawn towards.


This bread is 50% whole wheat flour and 50% bread flour, so it is going to be a hearty loaf, and it has a lot of ingredients with each loaf containing about 2.4 ounces of hazelnuts and 2.5 ounces of drieg figs. When I was mixing I added all of the ingredients except the dried figs and hazelnuts mixed on first speed for three minutes and then mixed on second speed for an additional 3 minutes. I then added half of the figs and half of the hazelnuts and mixed on first speed for an additional 20 seconds, then added the rest of the hazelnuts and figs and mixed until the nuts and figs were evenly dispersed through out the dough. The dough gets one hour of bulk fermentation and then a good solid fold. Recently, I have been really taking the time to perform folds carefully, rather than simply doing it in the bowl, I have been placing the dough on the bench (counter) and then really stretching it out and then folding it usually in thirds and then half again.


Yesterday was a friends birthday and I found out that she loves olives, so I am making another Olive Fougasse this morning. Nothing really worthy of posting since I made and posted on one last week.


Roasted Hazelnut and Fig Whole Wheat Bread with Fennel and Rosemary Boule


I am really excited to try this one! Another friday baking success story!


Here is a look at the crumb and the presence of the figs and hazelnuts in this hearty bread


If you have been trying to comment please keep trying, I have been working on fixing an error which was occurring. Please keep trying and of course keep baking
-DW

Notes: this bread is way to fennel-y for my taste. I think it takes away from the figs, and the rosemary adds this sort of sappy and resin like taste and a noticeable bitter note. I think I am going to try this bread with no fennel seeds about 1/4 of the rosemary I used originally and increased figs and roasted walnuts instead of hazelnuts.


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