A Taste of Ft Lauderdale
Recently arrived back from a vacation in Ft Lauderdale, visiting Alan (Alfanso over on thefreshloaf.com) and Miriam. Had a wonderful time (I always do). We visited a pub, which brewed its own beer, with Alan and Miriam bringing some food to enjoy with the drinks. I was treated to one of my favourite breads again… Alan’s Semolina Sourdough with Golden Raisins, Pine Nuts and Fennel Seeds. For the past few months I had been on a gluten free baking spree but after enjoying Alan’s wonderful baking the first thing I had to bake after arriving home is his really tasty recipe.
Now i’ll give you my tweaks but don’t advise you to follow it. See here why. I do advise you to bake this bread but following Alan’s steps. The reasoning for my method was more about fitting it into my schedule rather than improving the recipe (which can’t be done - it’s top notch already).
Overall Recipe:
- 500g flour (250g bread + 250g rimacinata)
- 350g water
- 10g salt
- 10g olive oil
- 100g sultanas
- 70g toasted pine nuts
- 8g toasted fennel seeds
- 20g mature starter
Method:
- Autolyse the flour, water and starter for one hour.
- Add the salt and bulk ferment for 12 hours from the beginning of the autolyse.
- In that time (when I had time) I incorporated the olive oil plus add-ins and gave it a few folds.
- Shaped into a pullman and final proofed for about an hour (needed a bit longer).
- Bake.
The dough did misbehave, hence the reason for my other post, but a loaf pan did help wonders in this case and it does look like a lovely bread.
Thank you Alan and Miriam.
Taste is very nice. Happy with that. Not sure how it attained a bit of a wholemeal look. One would think it has a touch of wholegrain. Texture is not right for this bread. It’s more typical of a chewy sourdough when it should be like a soft sandwich loaf. I do like a chewy sourdough but it’s not right for this type of bread. It’ll still go down a treat and will toast up nicely but once again… follow Alan’s recipe and method.