Comments on: Peanut Bread

By: Peanut Bread « A Bread A Day

Peanut Bread « A Bread A Day — Thu, 09 Jul 2009 22:18:37 +0000

[...] I’ve tweaked things a bit, mostly in the shaping and instruction end of things, as the original instructions directed you to make a really beautiful but really, really hard to explain shape. (It’s two [...]

By: Marcus

Marcus — Wed, 22 Apr 2009 10:42:38 +0000

Well I gave the sourdough peanut bread a shot, reduced the water content a little and increased the peanut a tiny bit, and I really like the flavour, specially now the bread’s almost a day old. I would attach a picture, but I didn’t put enough tension into the loaf and it ‘pancaked’ a bit on going into the oven – all part of the rich pageant etc etc.
Even with the reduced water content, I think it was still just over the 70% hydration mark, and the crumb is pretty well aerated with some good-sized holes!

By: SteveB

SteveB — Tue, 21 Apr 2009 00:15:44 +0000

Marcus, I’ve never prepared this bread using a sourdough starter but I see no reason why it couldn’t be done. Just be sure to allow for longer fermentation times. And I’m always prepared to adjust the amount of water added to give a dough with the proper consistency.

By: Marcus

Marcus — Mon, 20 Apr 2009 14:03:51 +0000

I’m keen to try out your peanut bread, but am thinking I’d like to do it with my sourdough starter. Have you tried this already, is there anything I should watch out for before just jumping in and doing it? I notice from the other comments, that one guy thought the hydration to be quite high, which you remarked was why you explicitly mention the flour used – is extra water also handy because the ground peanut absorbs more than its fair share too?

By: SteveB

SteveB — Thu, 01 Jan 2009 23:11:21 +0000

Chris, as you have discovered, different flours can have very different water absorption characteristics. That is the reason why I always make it a point to explicitly state the brand and type of flour I am using for each recipe. You were quite right to adjust the quantity of water to your particular flour.

By: Chris

Chris — Thu, 01 Jan 2009 20:52:41 +0000

I have changed the quantities slightly because the resulting dough was very slack (maybe the difference in flours on this side of the World).
My changes are…

20 Grams Flour
160 Grams Whole Wheat Flour
130 Grams Water
1/2 Teaspoon Yeast

The Following Morning

360 Grams White Flour
290 Mls Water (260ml Plus 30ml)
10 Grams Salt
1 Teaspoon Yeast
30 Grams Peanuts

Also, I concur with the comment to use peanuts, and not peanut butter, which I used the first time because I had no peanuts.

Thank you so much for these forums, I have learned so much.

Chris

By: SteveB

SteveB — Tue, 23 Dec 2008 15:12:06 +0000

Chris, the dimensions are 13″L x 8″W x 4″D.

By: Chris

Chris — Tue, 23 Dec 2008 06:59:49 +0000

Hi Steve…..Dumb question of the day….

How big (dimensions) is the platic box you use to prove you dough in the videos.

I want to adopt the same technique and dont want to overdo/underdo it.

Cheers
Chris

By: SteveB

SteveB — Mon, 22 Dec 2008 15:45:38 +0000

Hi Chris, I’m glad you enjoyed the recipe.

By: Chris

Chris — Mon, 22 Dec 2008 06:42:52 +0000

OMG – This recipe is divine.
I found the sponge to be very stiff, and the resulting combined mixture to be very soft, but i persevered, and the end result is to die for. I used crunchy peanut butter, but next time will try “real” peanuts.
I also made them into batards rather than the “funny” shape as above
Thank you so much