Apricot and wheatgerm loaf
Gosh! Believe it or not, this blog is mentioned in today’s Guardian newspaper, in the Weekend Magazine. Blame a sudden rupture of the spacetime continuum, but it is true. Dan Lepard, baker extraordinaire from London, whose name is mentioned on my blog mostly in connection with key words like “great bread” or “awesome book”, has found very kind words for my notes from a German baking kitchen. I feel really humbled. (Currently 14 minutes and 32 seconds of fame left.)
I had written a note about an article that says if you just add a tiny amount of date purée to bread dough, volume and shelf life of the finished bread are increased. The article speaks of 3% extra volume, which does not sound like much. It isn’t much. In a glass of water you would not notice a 3% increase of volume. But if volume of bread acts as an indicator for aeration of the crumb (I think it does), this seems to be a technique to keep in mind. Maybe add the date paste to a quick pre-ferment and enjoy the boost it gives the yeast?
In this recipe, Dan Lepard went a little further in the way that the dates do not act as the cited “paste imrpvoer” but make for a deeper date flavor. Modern bakers, instead of just adding the chopped ingredients to the dough, like to layer the flavors and incorporate softened or cooked dried fruits to improve the taste. The shelf life of such a loaf is also better than one baked without the purée. When I baked this loaf, which was a cinch, I found that the crunch of the sesame made for a sharp contrast to the soft, not too sweet bread crumb. A very good fruit loaf.