My take on converting this very tasty bread based on Susan’s Wild Yeast recipe. I went for 47% preferment in the final dough because it is so cold in my kitchen at present and I was not sure how well the starter would do.
I also chose to use a mix of Pepitas, Pine Nuts and Sunflower kernels for my seed mix, mainly because that is what I had in the cupboard.
I mixed up this dough in the morning with the cranberries, fennel and mixed seeds and covered the bowl with a plastic bag and threw it in the fridge till I got home from work that night.
I pulled the dough out to warm up. I folded it every hour for 4 hours and let it rest on the kitchen bench covered with a plastic bag in-between folds. The loaf was then shaped and let rest in a cane banneton for another hour before being popped back in the fridge overnight, ready for baking in the morning.
Here is the formula I used:
1st Preferment Build Starter 13g 50.00%Flour 26g 100.00%Water 14g 55.00%Total 1st build 54g 2nd Preferment Build Starter 1st build 54g 65.06%Flour 83g 100.00%Water 83g 100.00%Total 2nd Build 220g Dough Formula Semolina Flour 230g White unbleached PF 233g Total Flour 463g 100.00%Water 245g 53.00%Salt 11g 2.30%Preferment 2nd Build 218g 47.00%Olive Oil 22g 4.60%Cranberrys 110g 23.75%Seed Mix 70g 14.70% (Pine Nuts, Pepitas and Sunflower) Fennel Seeds 7g 1.50%Diastatic Malt 10 7g 1.50%(This is Malt blended with Bread Flour at 1g Malt to 10g flour.) The result:
This bread had that fantastic fennel smell as it was cooking. I love fennel but I was really surprised at how well the sweet cranberries went with the fennel and nice crunch from the pine nuts and other seeds. I sprinkled the top with a little polenta before baking and found it gave the crust an extra little crunch that added even more to this bread. I am so glad I have tried converting recipes, it has taken my bread to a whole new level of taste and textures. So I certainly would recommend making this one as another great bread to add to the repertoire! cheers, johnny
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1st Preferment Build
DAY 2 MORNING
DAY 2 EVENING -Mix dough
For the flour I used a mix of 148g Whole Meal, 100g 00 Soft Flour, 300g Bakers FlourFor sultanas I used dried seedless thompson grapes.For mixed seeds I had 55g mix of pine nuts, pepitas and sunflower seedsFor mixed grains I had 46g of Farmers Mix grainsI mixed up the starter and water then added in everything else and mixed a while longer to develop the gluten. The dough was then covered in a plastic bag, sealed and put in the fridge overnight.
DAY 3 MORNINGThe next morning I pulled it out and folded once and returned to the fridge during the day.
DAY 3 EVENINGWhen I got home from work I pulled the dough out and gently stretched and folded it once. I let it rest and fold once every hour for 4-5 hours, before shaping. I made 2 small loaves which I put back in the fridge for baking in the morning.Just before putting them into the oven I topped with chia seed gel just because I like them :)
This produced some very handsome bread that is also very tasty. I might keep this as my favourite fruit loaf.
Do you use a particular type of starter when you do the first and second build, or will any active starter be OK? (I currently have two 100% hydration liquid starters, one a rye/white flour mix, the other whole grain spelt/white flour).
Cheers!
Ross
Can someone help I've never made sour dough bread. I have a starter that's like dough.
How do I combine all this into the recipe how do I start this is it from stage 2 or 3.
Thank you