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 Submitted by Yippee on September 23, 2009 - 10:47am 090919 Mr. DiMuzio's Nuts and Dried Fruits BreadThis 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/
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Double means that the fruit
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...
Yes
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
Must be a great bread for
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!
Good for dieting
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
Yes, great for snacking...and
Yes, great for snacking...and I can eat it like a main meal ;)
Awesome bread!
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
Thank you
Me, too. I'll try different combinations of fruits and nuts in the future. Happy baking.
Yippee
Any dried fruit will do, but
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
Very very good, but......
very very fatty, I'm on a diet!
Yippee
Looks great. Really nice crumb structure.
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
Yes
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