Well, not exactly … no plums or prunes here but there were gorgeous dried black olives. Perfect for wine and cheese! Really this was astronomically wonderful.
Cathy posting at Bread Experience is our hosting Kitchen of the Month with a recipe from the San Francisco Baking Institute. I love this flaxseed soaker. The whole flax seeds come through in the baked bread soft enough to give the bread a slight crunch between the teeth. I believe the softening of the flax seeds would make them as digestible as ground flax meal. While I’m in love with this bread made with the dried olives, I know there are innumerable combinations of fruits, nuts and olives that would create fabulous combinations. Next time we have company, I’m making this with apricots and walnuts or with figs and walnuts.
Flaxseed and Plum Ciabatti-Style Loaves
48 grams flax seeds
72 grams water
Mix all ingredients until well incorporated, cover and set aside. Let it sit for at least one hour.
125 grams bread flour
125 grams water
pinch of instant yeast
Mix all ingredients until well incorporated with D.D.T. of 70°F. Allow to ferment 12 – 14 hours at room temperature (65 -70°F)
300 grams unbleached all-purpose flour, 1/2 white whole wheat
50 grams coarsely milled whole wheat flour
25 grams coarsely milled whole rye flour
278 grams water
10 grams salt
84 grams prunes, used dried black olives
2 grams instant yeast, 1/2 teaspoon
Directions: Hand Mix Mix together all the ingredients except the flax seeds, and plums. Once everything is thoroughly incorporated, mix in flax soaker and dried plums. Transfer the dough into an oiled container. Dough Temperature: 76-78°F First Fermentation: a total of 3 hours with 3 folds 45 minutes at room temperature; fold 45 minutes at room temperature; fold 45 minutes at room temperature; fold Divide: I made two loaves. I placed the shaped dough on ovals of parchment paper.
Rest : 20 minutes at room temperature
I really encourage you bake this one. Go fruit or olive or something none of use has thought of but bake it you should. As always, Cathy will have the round-up of Buddies at the end of the month. Don’t know how to be a buddy and earn a buddy badge (more important have a great loaf)? Check out her post. Check out all the other Babes baking this month, list is on the right side bar.
Thank you immensely for this one Cathy. This is going to often be on our evening cheese plate with wine.