Matcha orange loaf aka green tea and candied orange peel loaf is one of a kind bread It made using sourdough starter, Matcha powder, orange blossom water, and candied orange peel. The flavor pairing were unique and delicious. They are heavenly with butter or honey matcha drizzle. The flavors were perfectly balanced.
Cathy of BreadExperience is the host for this month in our Bread Baking Babes group. When I read through her recipe, I right away started trying the recipe. I wanted to bake this as the flavor combinations were so different from the usual breads I try. This recipe is a keeper. I have some minor experimentations that I want to continue with this bread.
The recipe is from the book, The Larousse Book of Bread by Eric Kayser. I have modified the recipe in a couple of steps. I have sifted the flour and matcha together at the beginning than adding match at the end and kneading the dough. Stand mixer helps when you add at the end to save energy. If added at the beginning it is easier to distribute the matcha evenly when kneading the dough by hand or stand mixer. Also, I have increased the match powder by a tsp, and brushed the bread with olive oil after baking. After adding the candied peel, it becomes a little sticky but with continuous kneading and stretching makes a smooth and soft dough.
Ingredients
Makes four small loaves
Levain
Sourdough starter - 25 g / 2 tbsp
All-purpose flour - 50g / 1/3 cup
Water - 50 g / 3tbsp+1tsp
For the Bread
Bread flour - 500g / 3 cups and 2 tbsp
Salt - 1.5 tsp
Olive oil - 3 +1 tbsp
Orange flower blossom - 1 and 2/3 tbsp/25 g
Matcha - 3 tsp
Water - 1 cup
Candied orange peel - 1 cup, roughly chopped
Method
Feed the sourdough starter the previous night by mixing the sourdough starter with flour, water and set aside. Just before making bread 1/2 cup water, orange blossom water, and olive oil to the sourdough starter mix, mix well.
Take the flour, matcha, salt and sieve. Add it to the stand mixer. Add the starter mixture and run the machine on low speed initially. Slowly add the rest of the water and make smooth dough which is elastic. Add the chopped candied orange peel and fold. Set aside for an hour to prove.
After an hour, stretch and fold the dough. Rest for another hour. Knead the dough and divide into 4 portions. Make a boule out of each portion. Place them with seam side down, cover and let it rise for another hour.
Preheat the oven to 450 degrees F. Once the dough has risen, make crisscross markings on top and bake for 22-23 minutes. Cover the dough with a foil and bake for initial 12 minutes. Then the foil can be removed. Bake till the bottom sounds hollow.
Remove from the oven, brush with olive oil, and let it cool completely for 30 minutes.
Serve with butter, matcha-honey drizzle, and matcha tea.
Leave a Reply