The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Prune and almond wholewheat levain

CeciC's picture
CeciC

Prune and almond wholewheat levain

It has been so long since my last post, have been baking different bread but i get overwhelmed by work ><.. Finally i catch my breath, here is my lastest bake.

 

Recipe name

Bread with Fruit

Revision

Prune and Almond Levain

Revision notes

 

Product yield

2,181.00

Portions

2.00

Portion weight

1,090.50

Recipe's summary

Ingredient

Baker's %

Weight

Main ingredients

100.00%

1,000.00

bread flour

75.00%

750.00

Wholewheat flour

25.00%

250.00

Salt, table

2.00%

20.00

Water, tap, drinking

70.80%

708.00

Prune

25.00%

250.00

Almond

10.00%

100.00

Yeast

0.30%

3.00

Oats

10.00%

100.00

Totals

218.10%

2,181.00

Add here general directions for the recipe

Stage1: Liquid Levain

Ingredient used (%)

15.00%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

100.00%

150.00

bread flour

20.00%

100.00%

150.00

Water, tap, drinking

26.48%

125.00%

187.50

Time required: 00:00:00

Totals

225.00%

337.50

Use 30G of starter to mix with above ingredients

Let it ferment at 29C for 8 hours

Remove 30G as seed

Stage2: Soaker

Ingredient used (%)

0.00%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

0.00%

0.00

Water, tap, drinking

73.52%

73.52%

520.50

Oats

100.00%

100.00%

100.00

From:  Levain

100.00%

100.00%

337.50

Time required: 00:30:00

Totals

273.52%

958.01

Combine oats n water, let it soak for 30 mins

Disperse starter

Stage3: Final Dough

Ingredient used (%)

85.00%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

100.00%

850.00

bread flour

80.00%

70.59%

600.00

Wholewheat flour

100.00%

29.41%

250.00

Salt, table

100.00%

2.35%

20.00

Prune

100.00%

29.41%

250.00

Almond

100.00%

11.76%

100.00

Yeast

100.00%

0.35%

3.00

From: Soaker

100.00%

112.71%

958.01

Time required: 01:45:00

Totals

256.59%

2,181.01

Combine all ingredients (except Prunes and Almond) with soaker and mix with mixer on speed 2 for 3 minutes or till it forms a dough

Mix on a higher speed till moderate gluten development

Add prune and almond gently mixed till they combine

 

Ferment at 29C for one hour give it a gentle fold

 

Bulk fermentation complete when you can see large bubbles on the side and around 30% increase in volume

 

Divide and shape with 30 mins rest.

 

Final proof for 45 mins.

Comments

isand66's picture
isand66

Looks like a beauty.  The combo of flours and prunes sounds delicious.

dabrownman's picture
dabrownman

sounds pretty tasty to me and Lucy is licking her chops too.  Looks grand inside and out.  Well done and

Happy baking 

Kiseger's picture
Kiseger

really looks like a super combination, I've been thinking about almonds lately so this is a great motivator.  Bet this is delicious.   Well done!

CeciC's picture
CeciC

Thanks guys

Had it with cheese its marvellous!!