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

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