This recipe originated with The Laurel's Kitchen Bread Book. I've made her Black Turtle Bean Raisin Bread before, and liked it. This time, I used white beans, and sourdough.
Everything else is pretty much the same. Except I pre-cooked the beans, froze them, and just thawed them and used them when I wanted them. That meant I didn't keep the reserved bean water. Oh, and I used a bit more beans, because I was adding 20% sourdough. I took the beans to 30%.
 |
| 300g of white beans, precooked, frozen, then thawed |
 |
| Teasing the dough instead of kneading it leaves the beans largely intact |
And I didn't knead it. I developed the gluten the Tartine way, through folds and turns. That worked fine, but the beans stayed chunky. They look a bit like macadamia nuts, in the dough.
Results
Pretty good bread. The beans don't have a lot of taste, but the raisins and molasses make this a very sweet bread. I think it could have used a bit more baking time. There were spots where the bread sat on the hot stone that didn't look baked through. I think the dough is pretty wet and needs a lot longer baking time.
Notes to Myself
- I wonder if dusting and rolling the beans in paprika or cayenne might give this bread an interesting twist.
No comments:
Post a Comment