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.