I have the science lab up and running again.
Still trying to get this fruit bread to work & had a "chemical reaction????? in my batch yesterday. I HAVE NO IDEA WHY! Mixed my normal brew, 4 cups starter, slug of water, 1 tbsp sugar, 1 tsp salt and 2 tbsp oil, and about 7 cups Bakers flour. I added 200 g of dried fruit. The fruit consisted of dried peaches, nectarines, sultanas and figs. ALL the fruit was home grown and dried - so no nasty chemicals. I decided not to add any spices until after the final proving. Kneaded it all up and it felt gorgeous. Sat it on the bench next to the dehydrator (lovely & warm) and when I came back a few hours later it had risen really nicely BUT had turned to goop. All sticky & totally unkneadable. Turned it out & had to add 2-3 cups flour to get it back to dough consistancy. I KNEW it wasnt going to be any good but decided to continue the procedure to see what happened. I then flattened out my dough, spiced it and rolled it. I placed it in a loaf pan (just in case it gooped again) & left it for 2-3 hours. IT ROSE beautifully. Into the oven & it Kept rising, pouring all over the bottom of the oven like an alien. BURNT FRUIT BREAD SMELL ALL THROUGH THE HOUSE..... NOT YUM. I retrieved the bread after 35 minutes, turned it out & left it on the bench overnight (disgusted) This morning I cut it and it is like a really bad cake inside. This is the second goop experiment I have had. Could it be something in my fruit combination? I have been trying to use all my own stuff as it is great but something is obviously wrong. My starter is fabulous so I dont believe it is the problem and all my other loaves are fine, but fruit bread..... MY NIGHTMARE> Any ideas will be appreciated.,