The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fruit loaf

yozzause's picture
yozzause

fruit loaf

the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.

The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made  and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.

this ended up being a bit to wet so i had to add a further 100g flour.

With the fruit i ended up with currants raisins dates and a fruit and nut mix that ended up being just over 300g

bulk ferment was for 2 hours and after tinning up was left for another 2 hours. i nearly went to bed and forgot that it was to go in the oven, in fact even put 1 foot in the bed and then remembered!

The bread turned out really good, great taste, nice and moist and loved by all my tasters. i am looking to make a larger batch next week at work.

Comments

wally's picture
wally

The fruit and nut mix you used sounds delicious - I'll bet the tasters are hard at work!

Larry

yozzause's picture
yozzause

Hi Wally

The mix was just what was in the cupboard but did work well.

The dough was based on 600g flour being the 100% salt 1% sour dough culture 33% yeast 3% butter 8% sugar 15% molasses 1% and water 50% but it was way to slack so when i added a further 100g of flour it changed things a little bit, it was the sour dough culture addition @ 100% hydration that upset the apple cart SO what we got was 700g flour (1%=7g) salt .8% yeast 2.8% butter 7%  sugar 13% water 48%

regards Yozza

hanseata's picture
hanseata

I always like some tang in fruit breads - what about dried apricots?

Karin

yozzause's picture
yozzause

Hi Karin i didnt have any this occasion but you are quite correct they are a great addition. the dates really worked well though

Daisy_A's picture
Daisy_A

Hi Yozza,

I have to say those are top loaves! I see the fruit and nut mix is generous too - just the way to go. Can I ask at what point you add the fruit and nut mix and how you incorporate it so that it is evenly distributed? I am new to fruit/malt loaves and thought I had to keep fruit out of the crust to stop it burning. However I have just read Dan Lepard and he reckons be generous and just put it everywhere. I really like the look of your loaves with the fruit all over also. May go for that next time.

Many thanks, Daisy_A

yozzause's picture
yozzause

Hi Daisy_A

Yes the fruit and nut was in generous proportions, not like some commercial breads when it is fired from a canon from 100 paces and its spot the fruit. 

If the dough is quite slack and if you are using dried fruit straight from a packet you can make it slack as the fruit will absorb lots of moisture during the fermentation stage,  you can incorporate the fruit with the machine, but be careful you can easily smash the fruit. The other way is flatten out the dough on the bench and spread the fruit over the dough and fold it in a few times.

After scaling you hand up into a ball which will also help and then final shaping will further even the distibution.

If you prepare well ahead you can rehydrate your dried fruit in a little sherry or some other equally pleasant liquid for 24 hours and then drain and dry off on paper towel or allow to air dry on an old teatowel, this will give you the plumpest fruit and just fold into the dough at the end of mixing  or you can just roll it up like a swiss roll.

When shaping the fruit dough unless any fruit is exposed it wont burn but if it does it usually flicks off att he end of the bake, or you pick the exposed fruit off and disposeof it in a waste not manner.

regards Yozza

Daisy_A's picture
Daisy_A

Hi Yozza,

Many thanks for the detailed response. Loved the image of the canon!

Thanks also for explaining different ways of incorporating the fruit. I don't have a mixer so only mix by hand. However I have folded ingredients into stretched out dough before so will try that way with firmer doughs.

One thing I make is a tinned malt loaf that is very wet. If mixing the fruit in by hand would it be better to mix with wet or dry ingredients? I have read that you can get a better distribution by mixing the fruit into the flour first?

Soaking the fruit in liquid appeals, particulalry sherry as I love Spanish flavours - goes so well with good raisins.

Thanks for the advice on baking. Waste not, want not.. I get the picture!

Kind regards, Daisy_A

yozzause's picture
yozzause

hi daisy sorry for the late response to your last post, ihave been told that if you are making cherry cake and you dont want them to sink to the bottom then you dust them in flour before adding to the mix, the theory being that the flour will produce some gas around the fruit to stop it from sinking but that is a cake mix that is more batter like.

adding fruitin a dough needs toe done toward the end of the mix, you caneasily see if it has been added to soon or mixed to much after thr incorpoation as the fruit breaks down and appears smudged in the final product.

regards Yozza

Daisy_A's picture
Daisy_A

Hi Yozza,

Thanks for the response! The malt loaf I make is like a cake-batter mix so I will try dusting the fruit in the flour before adding it.

If using fruit in a more bread like dough I will mix the fruit in nearer the end. I can see the reason for this clearly from your explanation.

Kind regards, Daisy_A