After drooling over sourdough bread while staying at my mother's a long time ago, she handed me this book, told me to read it and assured me if it could be done so long ago with no technology, then I could do it too.
It was just the beginning of a never ending obsession. But I've always kneaded my bread and tended to follow recipes very broadly, if at all and always baked in a tin (my safety net). So I'm new to the stretch and fold, hydration statistics and having lovely big air pockets in my bread consistently. I love to make loaves full of wholesome nutty, chewy goodies and found myself adding this and a little bit of that, but never recording what I had done resulting in some real gems and some shocking horrors you could almost build a house with : )
When I was a child I loved cinnamon, nutmeg and sugar sprinkled on hot toast and fruit and nut loaf without the peel. So using my sourdough I made this loaf . . .
I added roughly chopped pecans, walnuts, cinnamon and nutmeg to the dough (which I kneaded in), then pressed it out gently, spread it with organic rice malt, sprinkled more cinamon, nutmeg, a little brown sugar, nuts and currants and rolled it up ...it was delicious, but dense and way too big... Lot's of improvements to be made as you can see. .. But what I need to know now is .... if I could reproduce the loaf following SourDom's beginner's recipe as a guide, when would it be best to add the nuts to the dough ? I'd really like the crumb to be more open than this one.
I see a post for cinnamon scrolls but I'd really like to be able to toast this for breakfast.
Any ideas would be appreciated.