I’ve been wanting to make a bread involving tea for a while, and just finally got around to it. I really like jasmine tea and gemaicha, and I’ve managed to work both of them in here. It would, however, be appropriate to substitute any tea you like a lot in this recipe. I think the jasmine and genmaicha pair really well to give it a toasted/roasted base with a floral finish, but lots of other teas would work well too. The tea you brew as the liquid for the recipe you should brew quite a bit stronger than you would normally brew for drinking, the bitterness will almost completely disappear in the bread leaving you with a much stronger flavor impression from the tea.
Jasmine Tea Bread
Makes: 2 medium, or 3 small loaves
Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.
|Bread Flour||8 oz||230 g||100%|
|Water||5.25 oz||150 g||67%|
|66% Levain||3 oz||85 g||38%|
|Starter||16 oz||453.6 g||90.4%|
|Bread Flour||14.7 oz||416.8 g||83.1%|
|White Whole Wheat Flour||3 oz||85.1 g||16.9%|
|Strong Jasmine Tea||14.3 oz||405.4 g||80.8%|
|Olive Oil||1 oz||28.4 g||5.6%|
|Honey||1.5 oz||42.5 g||8.5%|
|Powdered Genmaicha (or other green tea)||N/A oz||1.8 g||0.4%|
|Salt||.4 oz||11.3 g||2.3%|
|50.9 oz||1444.8 g||287.9%|
- 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.
- The next day brew a very strong tea in the amount listed, early enough for it to be cool when you make the bread. Then cream the starter with the tea for the recipe and add in the oil and honey.
- Mix together the flours, powdered tea, 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
- 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.
- 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.
- Let the dough rise until nearly doubled, and turn it out again onto your work surface.
- 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)
- Leave the loaves, covered, to proof, for me this was about an hour and a half.
- 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.
- 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.
- 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.
I knew what I was looking for with a tea bread, but I wasn’t really sure what to expect in how it would turn out. The baked bread had a strong jasmine scent to it, but the first part of the flavor is all bread and genmaicha giving a very nice roasted/toasted note to the bread. The jasmine flavor only really comes out in the finish, leaving a slightly sweet floral taste with you after you finish a slice, not at all overpowering. I think it might be interesting to try with earl grey, kukicha (an almost sweet green tea made from stems rather than leaves), or lapsang souchong. Although the lapsang would not be for the faint of heart… So, a very experimental (for me anyway) YeastSpotting submission this week.