Inspired by DL's potato loaf I have been trying ways of using vegetables leftover from the weekly organic vegetable box.
A week or two back I made a celeriac and fennel seed loaf
Here is parsnip bread
[img]http://www.sourdough.com.au/gallery/d/10754-2/DSCN3422.jpg[/img]
1000g flour (150g wholemeal)
500g starter (100%)
550g water
150g grated parnsip
50g honey
20g salt
baked in a pot
interestingly the loaf was seriously overproved (at least I thought it was), left for about 8 hours while we went out for lunch (not back till after 7pm, at which point it was trying to escape from the banneton), but there was still a lot of spring in the pot.
cheers
Dom
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Replies
You're such an inspiration, Dom!
My one and only pot bread was also overproved but didn't show any ill-effects. One wonders if with enough moisture in a hot enough environment...read commercial ovens...breads are less likely to fail?
I'm putting those silicon gloves in my christmas wish list.
I suspect that you are right TP.
It may be one reason why home bakers have a harder time than professionals - the home oven is less forgiving
hope you are well
cheers
Dom
those looks madly nice
i will have to try the pot one day