I have been trying for a long time to make a sourdough fruit bread that wasn't incredibly heavy and dense in texture. This recipe is probably still in evolution, but worked well today.
|Ingredient||Weight||US Volume||Bakers Percentage|
|white flour||500 g||17.64 oz||3.92 cups||100.00%|
|starter (40%) [my starter is 100% hydration, and recently is 1/3 rye]||200 g||7.05 oz||1.57 cups||40.00%|
|tepid (soy) milk [I am sure that you could use cow juice, but I don't drink or cook with the stuff]||162 g||5.71 oz||0.71 cups||32.40%|
|golden syrup||20 g||0.71 oz||1.44 tbspns||4.00%|
|tepid water||162 g||5.71 oz||0.69 cups||32.40% (hydration)|
|salt||10 g||0.35 oz||0.64 tbspns||2.00%|
|cinnamon||7 g||0.25 oz||0.48 tbspns||1.40%|
Total Weight: 1061 grams / 37.43 ounces
Total Flour Weight: 500 grams / 17.64 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
Stir liquid ingredients together, add
500g white flour (100%)
10g salt (2%)
1 1/2 teaspoons cinnamon
mix until roughly comes together, leave for 10 minutes
knead for 10 seconds on an oiled surface, leave for 10 minutes
knead 10 seconds, leave for 10 minutes
knead 10 seconds
cover and leave for 1 hour [my dough sat in the oven which had briefly been turned on, then switched off (aiming for temp ~30C)]
stretch and fold
leave for 1 hour
stretch and fold, leave for 1 hour
250g dried fruit (I used currants sultanas and a few apricots)
toss briefly in a small amount of flour
press gently on dough with tips of fingers until flattened (aim is not to squeeze air out of it). stretch out the sides until it is in a large rectangular shape (say 40cm by 50cm)
scatter floured fruit over the surface of the dough.
Starting with far end roll tightly the dough towards you
When you have a cylinder of dough, fold one end in over the the other (1/3 of the way along). Fold the other end over the top.
Leave for 1/2 to 1 hour
gently stretch and mould dough into desired shape, trying not to let all the fruit break through to the surface and fall out all over the bench [I had to be more gentle with shaping than I would usually be]
place dough seam side up in banneton, or lined basket
leave for 3-4 hours
pre-heat oven [I baked this loaf at a slightly cooler temperature than I would usually, but this seemed to work better for the fruit loaf]
invert dough onto peel (or piece of cardboard with semolina scattered on the top)
slide the loaf onto over stone, or baking tray
190C for ~45 minutes. Steam for the start if you feel like it.