The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread with fruits

MadAboutB8's picture
MadAboutB8

I haven't made the fruit loaves for a while. Not that I don't like them, I do love fruit toast (a lot actually), but I've been obsessed about making grains, seeds, whole wheat breads recently and kind of overlooking my old-time favourite, sourdough fruit toast. 

Sometimes, one needs a reminder or a nag. My boyfriend just mentioned the other day what a great fruit toast from the Dench Baker (artisan bakery and café in Fitzroy, Melbourne) he had. It sorted of giving me a signal that maybe I should be baking other breads apart from grain and seed breads. 

I picked Golden Raisin Sourdough recipe from Jeffrey Hamelman's Bread cookbook. It's one of my favourite recipes from the book. The bread has 20% whole wheat flour, 10% rolled oats and 25% golden raisins.

 

Hamelman's recipe is 69% hydration which I found the dough to be very stiff. I adjusted the hydration to 72% (the dough still feel stiff with 72%). I guess that the hydration can even go higher to 75% as the oats, raisins and whole wheat flour absorb more water.

 

The bread is very moist and sweet due to substantial amount of raisins in it. The oats seems totally blend-in with the dough and disappear altogether. The bread is great toasted with butter. It makes a fantastic breakfast.

 

More details, photos and recipes can be found here :> http://youcandoitathome.blogspot.com/2010/11/golden-raisin-sourdough-bread.html 

Sue

http://youcandoitathome.blogspot.com/

 

jennyloh's picture
jennyloh

http://www.thefreshloaf.com/recipes/painauxraisins

Followed the recipe above from Floyd,  I had a lot of fun doing this, especially the shaping of the dough.  Somehow the 1st method of shaping caused the middle to rise more than it should, perhaps I shaped it too tightly.

The 2nd with raisins,  I think I put too much raisins,  all the raisins started to spill out.  

 

 

Interestingly, the dough didn't turn out as sweet as i thought it would be. The dough had a good oven spring.  It was so nice to watch it "grew" in the oven.  And I learnt about sugar glaze and egg glaze from this experience.  It was nice to see the shine,  just that the hands get sticky handling the bread after that.

Thanks Floyd - for the great recipe.

 

 

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