Marmalade Bread

19 05 2010
Marmalade Bread

Marmalade Bread

I’ve been making marmalade recently (planning on entering some in the county fair), playing around with recipes trying to find my favorite, I should have a post with some recipes soon. One of them, lemon raspberry, never really set up. It was more like lemons and raspberries in syrup. Probably didn’t have enough seeds in with it when I made it. Anyway, I was trying to think of a recipe for bread at the same time as I was trying to think of what to do with the lemon raspberry in syrup blend. Then it hit me, make bread with it. So, I just decided to modify my high hydration sourdough recipe to use marmalade for much of the moisture content. In this case when life gives you lemons, make lemon raspberry marmalade, and when that doesn’t work… stick it in bread. Just as notes, this one again uses less starter even though the recipe makes the whole amount, you only use some. Also, if you don’t have a really think marmalade I’d suggest compensating with a bit more water and a bit less marmalade.

Marmalade Bread

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Ounces Grams Percent
Starter
Bread Flour 8 oz 230 g 100%
Water 5.25 oz 150 g 67%
66% Levain 3 oz 85 g 38%
Final Dough
Starter 4.5 oz 127.6 g 20.5%
Bread Flour 12 oz 340.2 g 54.5%
Spelt Flour 7 oz 198.5 g 31.8%
White Whole Wheat 3 oz 85.1 g 13.6%
Thin Marmalade 12 oz 340.2 g 54.4%
Water 8 oz 226.8 g 36.4%
Lemon Olive Oil 1 oz 28.35 g 4.5%
Salt .25 oz 7.1 g 1.4.%
Juice and Zest of Two Lemons N/A N/A/td>

N/A
Final Weight
47.75 oz 1353.7 g 217.1%

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water and marmalade for the recipe, then add in the oil and lemon juice.
  3. Mix together the flours, zest, and salt, then mix in the starter, water, and oil mixture til the dough just starts to come together as a ball, or a bit less than a ball as this dough is wet,. Let the dough sit covered in the bowl for 20 minutes
  4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold, and repeat. Now return the dough to the bowl.
  5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
  6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Give the pieces of dough a sort of letter fold, just to gather them together and tighten them. Place the shaped loaves in brotforms or on the towels (seam side down)
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
  10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
  11. Bake for 8 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 7-25 minutes (depending on shape and size), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

The way the marmalade flavor developed in this bread was amazing, only rarely could you see the pieces of lemon or raspberry, but the flavor was everywhere. It didn’t hit you right away with each bite though, it was just a hint at first and then a few seconds later this burst of marmalade flavor. A friend said it was like having toast pre-spread with marmalade. This lemony goodness is this weeks YeastSpotting submission.

Marmalade Bread

Marmalade Bread


Marmalade Bread

Marmalade Bread


Marmalade Bread

Marmalade Bread


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4 responses

21 05 2010
YeastSpotting May 21, 2010 | Wild Yeast

[…] Marmalade Bread […]

21 05 2010
Mimi

Those loaves are so pretty with the bits of marmalade!

21 05 2010
Shelley

What a creative concept! Your description of the flavor sounds lovely.

9 08 2010
gia

Thank you for teaching and sharing your recipes. You have give me courage to try my hands on bread making, love baking but have alway “fear” of bread making till now. Thank you, because of you now our family can start enjoying homemade breads. Thank you very much.

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