The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In Search of...Flavor! Peachy Boule

breadbythecreek's picture

In Search of...Flavor! Peachy Boule

We recently got very lucky and were able to buy a flat of the best peaches we have ever had. These peaches, just picked, ripened on the tree, are pure peachy goodness. At the same time, I’ve been experimenting with water/fruit fed yeast in bread baking. As a result of this experimentation I’ve discovered that it is next to impossible to get any fruit flavor from Yeast Water to be present in any baked bread. The water from the fruited yeast is just too subtle. Yes, the fruited yeast water has a nice effect on the crust (crunchy), crumb (moist and tender) and on the color (esp. with red/purple fruits), and taste (absolutely not sour). However, one would be hard pressed indeed to tell which fruit was used to prepare the yeast water. This is discouraging as why go to the trouble of using beautiful fresh, fragrant, and hard-to-come by fruits when any old bag of raisins will do exactly the same thing?

The first step was to convince my standard grain fed sourdough starter to like, and want to eat the sugars contained in peach puree. Taking my cues from Ron Ray, as documented in his Banana Saga, I slowly weaned my standard wheat based sourdough starter to accept a diet of first AP flour and peach puree until I reached the point where there was no more water in the starter seed. From there, I began the process of weaning my starter to accept a diet of pure puree (no AP flour), again to the point where there was no more flour in the starter seed.

 Now this starter ready to be developed in the final dough. I wanted to create a dough that relied solely on peach puree for the water content (Google assures me that peaches are 80% water). Thus, peach puree is comprised of 80% liquid and 20% solids. As is the recommendation, I set about creating a dough that was approximately 1/3 preferment (in the form of fermented peach puree), and was at approximately 75% hydration (e.g., liquids as a proportion of solids) and holding the overall loaf size to approximately 400g, yielded the following formula:


  • 60g Starter 
  • 185g Bread Flour
 (plus 11g extra)
  • 150g Peach Puree
4g salt

bakers %


Bread Flour:100.00%

Peach Puree: 76.53%

Salt: 2.04%

Total Dough (Conversion Factor): 209.18%



I combined the 60g fizzy starter with the 150g peach puree. Then I slowly incorporated the 185g bread flour to form a rough, sticky dough. I covered the bowl and let it rest for 20 minutes to hydrate the flour. Then I mixed in the salt.  This was given the first stretch & fold (S&F) in the bowl and left to rest for 30 minutes. At this point, I was forced to alter my plans and work in an additional 11g of bread flour. The dough was just too sticky and not holding together.  This S&F/rest process was repeated a total of four times over the next 1 1/2 hours. After the final S&F, I left it to rest an additional 1/2 hour before I turned it out onto a lightly floured counter (approximately 8g flour) and preshaped and shaped the boule. This was placed in a floured banneton and into the 46*F cooler overnight (approximately 11 hours).

The following morning, as is my habit, I took the dough out of the cooler and let it come to room temperature. About half an hour into this warming up period, I began to preheat the oven and the combo-cooker to 450*F. This takes about 1/2 hour. When the oven was fully preheated, I removed the cooker from the oven, overturned the dough onto the parchment, slashed (not very well, hmm.), and slid the loaf to the bottom of the hot cooker. Placing the lid, back into the oven the whole works went for 20 minutes. After 20 minutes, the lid was removed—The moment of truth, pancake, hockey puck, boule? What would it be, well, as it turned out, peaches are not the best for massive oven spring. I wouldn’t call it a pancake, somewhere bigger than a hockey puck, but not much. After removing the lid and turning down the oven to 425*F the loaf was baked for another three minutes, then I removed the bottom of the cooker and the parchment, and placed the loaf directly on the stone. This is where it remained for another 7 minutes. Then, I propped open the oven door for an additional 10 minutes (total 40 minutes in the oven). Then I removed the loaf. Well, it does smell of peaches.


 Way too much flour in the banneton - I was worried about sticking.  The oven spring is not great, sort of like it was overproofed. It sounds hollow when I thump it and the crust is quite thick and hard. So. Now comes the real test. After all of this work and experimentation, did I create a peachy tasting peach bread? Here is the shot of the crumb:

 As you can see, the crumb is definitely a peachy color, moist and tender. There are bits of peach visible in the crumb. Does it taste of peaches- yes, faintly.  It tastes almost like a not-so-sweet cake, not a bit sour, which is not surprising.

If someone were to not tell me peaches were 51% of the mix, would I ever be able to figure that out?  No. Alas, I think the pursuit of pronounced fruity flavor in the crumb of a yeasted bread needs something more than peach puree.

Happy Baking!


RonRay's picture

Pamela, that is a nice write up, but I must say, it looks real peachy... [the devil made me say it] 


p.s. Added to YW index :-)

SylviaH's picture

I hope you ate as many fresh peaches as possible and made some fresh peach spread, froze for smoothies or whatever you like to bake them in...yumm tree ripened peaches at their peak!  Nothing beats fresh! 


breadbythecreek's picture

As it happens, I had already in the freezer the dough for a wonderful peach galette which we devoured ASAP. The rest are in the freezer waiting for peach muffins, cupcakes, whatever we can dream up.  The trip to get the peaches was more than an hour away via freeway, and the crowds were pretty overwhelming (last weekend of the Peach Festival), but we were glad that we went. Somehow we completely missed the plum season, but we'll be sure to keep better track of what's ripe when more carefully next year.



jyslouey's picture

Your write up on your experiment with peaches is a little too complicated/advanced for a novice like me but I'm glad you were successful and produced a bread that you're proud of.  I'm about to try out the blueberry and hazelnut boule tonight but I'm a little worried that the AP flour levain that I build before I went on my biz trip may not be strong enough for a dough with fruit and nuts.  You'll know if I have been successful or not by tomorrow.  Happy Friday

- Judy

breadbythecreek's picture

I wouldn't say I was proud of it, just that I set out to get some more of the fruit flavor and to explain how I went about it.  It was more about learning how to modify of recipe and to see if it would work.  I did enjoy the "lab" work of experimentation/ documentation.  In the end, I think the only way to get fruit flavor in a bread is to add chunks of fruit to the dough.  I hope your bread comes out and you are happy with the results. :-). Let us know.


RuthieG's picture

or to add, unfortunately, the heavy handed artificial fruit flavors and then you would just get an artificial taste.  It is peach season here in my area of TX and I appreciate your post because I don't want to waste any of these beauties.  Thanks for sharing...

breadbythecreek's picture

Do try the  peach galette recipe.  It's so easy and fresh out of the oven it's just fabulous!


varda's picture

I have been reading about all these fruity starters and wondering should I try it?    But after your detailed explanations I figure I'll just stick to flour and water.   Cheap and effective and that leaves the fruit to eat.    Great write-up.   -Varda

breadbythecreek's picture

Thank you for taking the time to read my ruminations.  I'm not sorry that I tried this method, in spite of my perfectly good sourdough starter on the counter that weeps from loneliness because I'm not baking with it for now.  If you want to create a loaf with just the flavor of the flour, not a hint of sourness, but with all of the good properties of sourdough (moisture, crust, crumb, shelf life), I'd try the YW method.  Also, if you want to create a sweet loaf, that would otherwise call for commercial osmotolerant yeast, I'd try the YW method, as it's been raised eating sugar from the get-go.  If you enjoy watching little bubbles form in colored water jars, I'd try the YW method.  If you're happy with what you have, stick with what you have.  I guess my final recommendation is don't bother going crazy with four-five jars of different YW - they aren't going to be that much different when the dough hits the oven.  That's my two-cents -