cannellini experiment

Last weekend I soaked and cooked some cannellini beans in the pressure cooker. They are a little delicate and I definitely overcooked them slightly. I made some dip, put some in a salad and then had about 250g left. Would they work in a sourdough loaf?

The beans had a lot of moisture in them so I set the hydration to 75% and thought I’d use the beans at 24% of the total quantity of flour. This isn’t a high quantity of beans per loaf but I was playing it safe really. I used a 90/10 split of white flour to rye flour.

Here’s a loaf resting after first shaping. It’s looking good but by then I was fairly sure I should have lowered the hydration a bit to perhaps 72%.

And here are some images of the bread out of the oven. The rise, bloom and ear is fine although I could have fermented them a bit longer. I also love the texture on the loaf that you get from inclusions like rice or … beans.

And here’s an image of the crumb. You can clearly see some bean jewels in there, some of which have a slightly pink colour (no idea why).

The bread has a subtle creamy taste and texture in the mouth. But really there aren’t enough beans in there to radically effect the flour. Next time: Must. Be. Bolder.

But this little experiment did remind me that there aren’t too many things that won’t go in a sourdough loaf ;-)

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