The perfect fruit sourdough
So, I am looking to do a big final (for now) sourdough bread bake this week. I have a very good sourdough recipe that last (and the first time) I did it give some very nice airy crumb.
I want to maintain and maybe even enhance that airy crumb even more, but this time around I am looking to add some raisins and sultanas as I love fruited breads.
Question 1. What percentage of fruit should ideally be used for a sourdough?
Question 2. What level of hydration will give the best airy crumb for this type of bread?
This first sourdough was 65% but now I am learning more about stretch and folds and dealing with wetter doughs so I think I could deal with more hydrated doughs.
Any other tips on a recipe and procedure for fruited sourdoughs are most welcome.