We have a beautifully scented and colored loaf for our challenge bread this month, and appropriately colored for St. Patrick's Day tomorrow as well!
Once again, I kind of did my own thing with this recipe. It's okay, there is no such thing as a naughty babe, only an adventurous, innovative, or using creative license babe. I didn't modify all that much, but did learn a few things for next time. I think matcha slows down my starter, because it is normally very quick to perk and this time it took almost half a day before finally deciding to make my loaf nice and puffy. By which time of course it was too late to bake. So I stuck it in the fridge for the next day. I found the next morning that the orange peel had caused the dough to weep somewhat, making it an interesting process to fold back in. It always wanted to separate the dough layers. And I realized after slicing, just how much pith they left on those peels! Yikes. Next time, I would trim significantly to get rid of it. Homemade peel would never have that much pith. The store bought had good aroma, but a flavor almost closer to preserved lemon than candied peel, especially after resting in the dough. Still, this loaf has exquisite aroma, especially when slicing and toasting. It screams for marmalade, which I adore.
250g water (1 cup)
10g salt (~2 tsp)
30g olive oil (2 tbsp) (I only used 1 tsp because I didn't want my crumb that refined)
25g orange flower water (5 tsp)
10g (4 tsp) matcha tea powder (The matcha I used was ceremonial grade, which is more expensive)
150g (scant cup) candied orange peel, trimmed of any pith and finely diced
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen