Baked 11/27/14Swedish Apricot
The biga got almost 3 days to get flavorful, then I made the dough Wednesday, let it rise once, then after its stretch and fold it went into the fridge for an overnight second rise. Thanksgiving morning it got shaped, the apricots rolled into the middle of a torpedo shaped loaf, and rose for the third time. With all the other Thanksgiving prep underway I failed to take pictures of the shaping process.
Baked on a stone with steam, it came out nicely crusty. I sliced it thinly and set it out with some interesting sausages (molé, fennel, and a piccante) and cheeses (smoked gouda, gruyere) for noshing while the main meal preparations continued. It was a hit, making a great base for the cheese and sausages.
Looks delicious and pretty!! Your's white! Mine's grey..:(((
ReplyDeleteYour bread looks so good - love your revisions. I had to laugh at raisin fobial. I have a son who won't touch a raisin for anything. He once told me the bagel he was eating was the best bagel he'd ever had. When I told him it was a cinnamon raisin bagel, he immediately spit it out (he was about 12 at the time). I said, "but you just said it was the best bagel you ever had.... WHILE YOU WERE EATING IT!!!". He didn't care - The fact that it had raisins was enough to change his mind. Lol.
ReplyDeleteYour's looks really good! I imagine cherries and apricots was a fantastic combination.
ReplyDelete