Fig & Fennel and Cherry & Chocolate Loaves
Both these loaves are based on the basic formula and technique from Tartine Bread. The formula for both:
500 grams unbleached white flour
375 grams water
100 grams leaven (100% hydration, white flour)
10 grams salt
The Fig & Fennel loaf has the addition of 12 grams of fennel which was soaked in boiling water for a few hours and the fragrant soaking water was used in the dough. The fennel seeds and about a cup of roughly chopped dried figs were added after a one hour autolyse. The Cherry & Chocolate loaf has 75 grams of dark chocolate chips and 100 grams of tart dried cherries, added after a one hour autolyse. A portion of the water in the dough was an herbal cherry tea as suggested by member isand66 last time I posted a similar loaf (thanks!). Both loaves were retarded in fridge for 16 hours or so and baked at 450 º for 20 minutes in a pre-heated covered dutch oven and then for 25 minutes uncovered.
I love the oven spring on the Cherry & Chocolate loaf (first picture) - it got quite a bit higher and rounder than the Fig & Fennel (second picture). I haven't cut into either yet so can't show a crumb shot or tell you how they taste.