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π Crusty loaves and fruit galettes
Published about 2 months agoΒ β’Β 3 min read
Crusty loaves and fruit galettes
I've been busy over the past few weeks testing (and retesting) a new 100% whole-wheat sourdough pita recipe.
I have a recipe in my first cookbook which is fabulous (light, airy, super puffy!), but it's mostly white flour, and I wanted something quick yet nourishing with an outsized flavor profile.
These really fit the bill (and then some). Stay tuned for the recipe next week!
Until then, read on for some of my fav loaves to bake this time of year: crusty, rich, deeply flavorful. But also, I'm preparing for fruit in all forms with my sourdough pie crust and a variety of cakes.
New sourdough pita recipe coming next week.
In this week's newsletter:
Recipes: Pane Siciliano, multigrain spelt, any-fruit galette (so easy!) or pie, sourdough clafoutis, apricot and lavender sourdough
Reader's Baking Question: It's getting hot. How can I adjust my fermentation?
What I'm Reading: Big Money is Betting on Bagels
π Pane Siciliano
β
Durum has a way with making for the best crust. It's no wonder the large, thick, and crusty loaves of Italy always feature this beautifully golden grain.
This discard crust recipe has become my reliable workhorse in the kitchen. I always keep a disc ready in the freezer.
Whether it's market-fresh strawberries calling my name or forgotten blueberries in the back of the freezer, I'm prepared to transform what might otherwise be waste into something consistently excellent whenever inspiration strikes.
I'll be leaning on this recipe pretty heavily once my fruit trees start producing, but in the chance you have some at the market, it'll transform even less-than-ripe fruit into an incredible dessert!
I live in Houston, where itβs hot & humid, so I struggle with BF. Things seem to overferment. For example, for my loaf today, the counter temperature during stretch-and-folds was 78, and the inside of my dough was just above 80. I struggle with adding that extra 50g of water because it makes it so wet and soggy, even a little. I did my three stretch-and-folds, divided them, and put them in the fridge. Having a warm house and a shortened BF time because itβs so warm seems complicated. Iβm open to suggestions.
Yes, hot and humid is challenging. For your location, I recommend adjusting the water content in recipes to better suit your flour and local environment. Shortening the bulk will work, too, but I tend to use cold water when mixing in warm climates to help cool the dough and offset the temperature difference. This works a bit, then shorten the bulk a bit too, if neededβa combination!
Hope this helps. I have some more tips on baking in hot climates here:
βBig Money Is Betting on Bagels (NYTimes). Of course they are, they're amazing. Not sure how I feel about this; rarely does big money come in and improve things (especially in food).
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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