Hello everyone. Here’s a pretty festive loaf for any experienced bakers out there and maybe even those of you who aren’t! This is a walnut, purple cabbage and sweet potato (or yam?) sourdough boule. I used purple cabbage juice and I made that in a blender with water and a few cabbage leaves. I added a bit of vinegar to the juice to get the lively fuchsia colour. The formula for the bread is roughly 20% rye, 30% whole wheat and 50% all-purpose flour, 82% hydration (strained cabbage juice) and 2% salt. I eye-balled the (also purple) yam addition, having been pressure cooked it was moist and probably weighed around 100 grams (sorry for the lack of precision). It’s a small tester loaf, just 250 grams of flour. The dough was quite slack with the high hydration, vinegar and yam in it. I baked it in a combi oven using a baking steel and a lodge cast iron combo-cooker. The crust was quite soft (like a potato bread) so I let it sit overnight to dry out a bit before slicing. The dense crumb makes it a nice loaf for making holiday crostini or to serve with cheese. The cabbage juice adds a really intriguing earthy flavour and I will definitely make it again. If you head over here you can see it on the Fresh Loaf where I also blog occasionally.
Happy Holidays everyone and thank you for following me here this year. Wishing you all the very best for 2018.
Love from me, Susan. xoxoxo