Passion Fruit Walnut Taro Country Bread

Passion Fruit Walnut Taro Country Bread // Mono + Co

Something I tried out after noticing that my natural starter is getting stronger and more predictable.  Taro and passion fruit pulp are added to my usual taro bread recipe, skipping the butter.

Passion Fruit Walnut Taro Country Bread // Mono + Co Passion Fruit Walnut Taro Country Bread // Mono + Co

Sometimes things progress so slow that I can’t tell whether it has risen or not after 2 hours.  A photo taken before and after helped a lot.

Passion Fruit Walnut Taro Country Bread // Mono + Co

Stretch and fold is one of my favorite part of bread making.

Passion Fruit Walnut Taro Country Bread // Mono + Co

While slashing is the least….

Passion Fruit Walnut Taro Country Bread // Mono + Co

The result is a loaf with thin crackling crust and soft interior.

Have fun trying this recipe!


Passion Fruit + Walnut + Taro Country Loaf

160g natural starter
235g bread flour
1/4 teaspoon sea salt
85g mashed taro
pulps from 2 passion fruits
50g beaten egg
50g walnut, chopped roughly

In a mixer bowl, combine natural starter, bread flour, sea salt, mashed taro, passion fruit pulp and beaten egg.  Knead with a dough hook, the ingredients should come into a dough ball without any water added.  If it doesn’t, slowly add some water, spoon by spoon, till a ball is formed.  Stop the mixer and leave the dough to rest for 15 minutes. Knead with a dough hook until window pane stage.

After 15 minutes, start the mixer again and knead until window pane stage.  Remove bowl from mixer, and let the dough bulk rise for 2-3 hours, till the dough rise to double its volume.

Transfer the dough to a clean work top.  Sprinkle worktop and palms with flour if the dough is too sticky to handle.

Pour in the chopped walnuts. Stretch and fold the dough to incorporate the walnut into the dough, and firming up the dough at the same time.  I refer to this video all the time, demonstrating the stretch and fold method. Then cover the dough to rest for 60 minutes.  Repeat the stretch and fold + 60-minute resting time one more time.

Shape the dough this way, and place it on a floured tray or banneton and let it rise for about 2 hours.

When ready to bake, make a slash in the center with a sharp knife before placing it in a preheated oven at 200C, and bake for 35 minutes.  I created “steam” by placing my smallest ramekin with some ice cubes in the oven.

When done, remove bread from oven and place on a rack to cool completely before slicing.

Save

Save

Save

Save

Save

Save

Save

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s