The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

090919 Mr. DiMuzio's Nuts and Dried Fruits Bread

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Yippee's picture
Yippee

090919 Mr. DiMuzio's Nuts and Dried Fruits Bread

This bread was made with 40% levain and is a variation of Mr. DiMuzio's double raisin walnut bread. I used a 3-build firm starter of 50% hydration and adjusted the formula to Mr. DiMuzio's percentages.  The 75% nuts and passion fruits medley have made this bread very colorful and attractive.  It is a bit chewy and has a medium-mild sourdough taste.


I utilized my Zojirushi to knead the dough for ten minutes and gave it a few folds afterwards before bulk fermenting it in the fridge overnight.  Before shaping, nuts and fruits were folded in.  Shaped dough was proofed in fridge overnight. Steamed and baked at 460F for 40 minutes. 


 http://www.flickr.com/photos/33569048@N05/sets/72157622439976366/

Comments

Kuret's picture
Kuret

Double means that the fruit to flour percentage is 50% ? Im guessing as Hamelman has ~25% fruit in his fruit loaves.


Was there any candied citrus peels in your fruit mixture? I have been thinking of adding those to savory breads but have yet to try...

Yippee's picture
Yippee

25% raisin and 25% golden raisin


No candied citrus peels in my fruit mixture, only pineapple, mango, papaya, kiwi, strawberries, cherries, raisins and cranberries etc..


Yippee

Kuret's picture
Kuret

Must be a great bread for eating with cheese such as brie or similar. I just love that combination.


 


The loaves are really pretty too!

Yippee's picture
Yippee

It's filling and curbs my craving for sweets like ice cream.  An ideal evening snack for me when my resistance to the temptation of junk food is at the lowest.


Thank you for your compliment.


Yippee

M2's picture
M2

Yes, great for snacking...and I can eat it like a main meal ;)

cake diva's picture
cake diva

Yippee,


This looks like something I would make for myself.  I love dried fruits.  I think I'll make this now;  I have sultanas, dark raisins, dried Montmorency cherries, cranberries, candied peels in my pantry. Thanks for the idea!---cake diva

Yippee's picture
Yippee


I love dried fruits.



Me, too.  I'll try different combinations of fruits and nuts in the future.  Happy baking.


Yippee

dghdctr's picture
dghdctr

Any dried fruit will do, but the more acidic ones like sour cherries or cranberries might best be balanced with another one that's very sweet -- like raisins or maybe a dried tropical fruit like mangoes or passionfruit.


Other nuts I've used (besides walnuts) were hazelnuts, macadamias, pecans and almonds.  And pre-toasting almost any nut will make it's flavor and aroma so much more complex.


For that matter, toasting thick slices of the final bread and slathering it with butter or cream cheese is . . . well . . . pretty good.


--Dan DiMuzio

Yippee's picture
Yippee


toasting thick slices of the final bread and slathering it with butter or cream cheese is . . . well . . . pretty good.



very very fatty,  I'm on a diet!


 


Yippee

dghdctr's picture
dghdctr

Hi Yippee,


I think your version looks great.  I'd never thought of using dried passion fruit (they were all dried fruits, right?).


Did you use walnuts or something else?


--Dan DiMuzio

Yippee's picture
Yippee

dried fruits were used, so was walnut. However, its portion was rather small so it wasn't noticeable. I have another nut-and-fruit loaf proofing in the frige right now, which has more (25%) walnut present.


Mr. DiMuzio, I must thank you again for all your suggestions and good advice.  It feels like a light bulb has lit up above my head,  I have a better vision of the bread making process. With your book in hand, I proceed to explore new adventures with more confidence. I can't say it enough how much I appreciate your (and other contributors') contributions to this community.  


 


Yippee