It’s spring at last!! You’ll have to excuse my lateness in posting! I was so thrilled to be able to go outside without a jacket on, that instead of being on time, I went out for a lovely bike ride in search of farmers’ asparagus (alas, we didn’t find any; the farmers’ markets aren’t open until next weekend). Then today was another beautiful day and we found ourselves on the bikes again all afternoon….
A while back, I saw the most beautiful loaf that had been baked by one of the bakers in the Facebook group, “Artisan Bread Bakers”. I immediately made a mental note to make one just like it.
And when Cathy announced that we would be making bread with plums in it, I thought this might be the perfect opportunity to try this amazingly beautiful shape!
Flaxseed and plum bread is a ciabatta-style bread made with a soft dough that has a hydration of over 90%. The formula contains small amounts of whole wheat and dark rye flours, which contribute to the flavor and the rustic appearance. The preferment used in this formula is a poolish, which is mixed the day before and fermented overnight. A matured poolish almost triples in size and is slightly concave at the surface. Over the long fermentation time, poolish slowly builds up lactic acid which gives the bread more depth of flavor.
In [the] video clip, we demonstrate how to mix the dough by hand. In a small batch, soft dough like this can be quickly put together by hand and is also very easy to make at home.
-sfbi.com Flaxseed and Plum Bread Recipe
Ciabatta style? Oh oh. What if that means croc? Continue reading