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7h โข ๐ฅ Saturday Bake Along
๐พ Quick Update on the Poppy Seed Loaf Recipe
๐พ Small but important update on the poppy seed loaf in the Recipe Pantry.
The original version called for T55 French wheat flour, and I'll be straight with you, that was a miss on my part. Most of us don't have T55 sitting on the shelf, and we shouldn't have to chase down specialty flour just to bake a poppy seed loaf at home.
So I pulled it back and rewrote it.
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What Changed
Both versions, yeasted and sourdough, now call for bread flour as the primary flour. If you've got AP on hand, that works too. If you happen to have T55, use it. The recipe works with any of the three. But the default is now whatever's already in your pantry.
๐ Yeasted Version
๐ฅ Sourdough Version
๐ Quick Note on Flour Swaps
๐น Bread flour gives you slightly more structure and a bit more chew. That's what I'd reach for first.
๐น All-purpose flour gives you a softer, more tender crumb, which honestly suits a poppy seed loaf just as well. If you use AP, drop your water by about 5 to 10 grams because AP absorbs a touch less.
๐น T55, if you have it, sits right in the middle around 11% protein. Use it the same way you'd use AP.
That's it. No other changes to the recipe. Same hydration, same timing, same method.
๐ Your Turn
If you've baked the old version, tell me how it went. If you're baking it this week, post your loaf in the thread. I want to see them.
Perfection is not required. Progress is.
Henry โญ๐ฅ
14
53 comments
๐พ Quick Update on the Poppy Seed Loaf Recipe
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