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American Harvest Bread...
or Nutz & Twigs Coupe du Monde
Style
The U.S team, sponsored by The Bread Bakers Guild of
America, won the Coupe du Monde de la
Boulangerie for the second time in the last 3 competitions. This is the bakers
equivalent of the Olympics Gold Medal. In their honor, and for the hell of it, I
took a run at one of the formulas from the 2002 Silver Medal Winning team.
Designed to reflect the abundance and diversity of American foods. Think of it
as Thanksgiving in a loaf of bread.
This is a Nutz & Twigs bread. It uses a soaker of rye chops, cracked wheat and coarse polenta. Both 50% starter and an instant yeast kicker barely moved this dough during fermentation. Yes, it was turned after an hour but still... The fermented dough bordered on slack and looked like it had been dosed with confetti. Much more movement during the hour and 40 minute proof. About 45 minutes in my HearthKit @440º and voila! The oven is like a toaster oven on steroids. It's compact but still holds 3 1/2 sheet pans. There is no way to turn off the convection. Things fared much better in the grown-up oven. Big oven spring and a nice open crumb. You can see most of the confetti in the finished bread. The flavors are amazing!
I also has a healthy dose of dired cranberries an 8 oz. of cooked wild rice. ...barely budged during the 2 hours.
Well almost voila. The boule is a bit of a mess. I had no more room in my main oven, so I tried to bake the boule in my compact convection oven. I think the crust set way too quickly. This prevented any kind of oven spring, which lead to a comparatively dense crumb.
This is a Nutz & Twigs bread. It uses a soaker of rye chops, cracked wheat and coarse polenta.
I also has a healthy dose of dired cranberries an 8 oz. of cooked wild rice.
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