Monday, December 6, 2010

Different ... better?

The real point of this loaf was to use up various odds of flour, so the dry ingredients were:

80 g strong white flour
220 g strong wholemeal flour
50 g plain white flour
50 g smoked wholemeal flour
5 g salt

With 25 g olive oil and liquid consisting of:

260 g potato water
4 g dried yeast

Pretty average, but during kneading, I glimpsed the remains of half a lemon I'd squeezed into a marinade yesterday and thought ... what if? So I grated a little of the peel and a few drops of juice into the mix.

Kneading and cooking were normal, and I'm not showing a photo - it looks the same as any other whole-ish meal loaf prepared in the banneton.

But the taste is nice. The lemon's noticeable but subtle. It somehow feels a bit christmassy, which can't be bad. I don't think it would work with white flour, though.

I think one thing I've never done is cook a white loaf using the banneton, so maybe that's next up.

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