Apple Cranberry Sourdough
My pottery instructor gave me some of her organic apples so I dehydrated them in the hopes of making bread with them. So surfing TFL, I found DAB's Apple Prune Bread and took my inspiration from that.
I soaked separately 150 g dried cranberries and 50 g dried Apple bits. I toasted 50 g walnuts, 20g chia seeds and 20 g flax seeds. After a whirl in the mini chopper, the chia seeds were soaked in 60 g water and the flax in 40 g water.
I drained the water from the apples and the cranberries and got exactly 600 g. Into that water I put in all of the add-ins plus 600 g unbleached flour, 100 g buckwheat, 200 multigrain, 100 g white whole wheat and 30 vital wheat gluten. I let all of that autolyse for one hour.
After the hour , I added 22 g salt, 200 g levain and 55 g water. The last was bit by bit but if I had to do it again, I would probably skip this as the dough was quite wet at the end of fermentation.
I did 6 sets of folds a half hour apart and let it sit in a warm place (my oven with the light on) until bubbles showed up on the edges, about another hour.
The dough was divided, preshaped, rested, shaped and put into floured baskets for a 13 hour retard.
I then baked it as per my usual methods.
I have company coming tomorrow and i hope that this will be part of their breakfast. Crumb shot to come when we cut into it.
Comments
The outside looks perfect. I'm sure the inside will be as well and it sounds like it will taste great!
Nice baking!
Regards,
Ian
when you use the fruit soaking liquid as the dough liquid. The hard part with these kinds if breads with wet soakers is getting the water just right. Holding back some water and adding it back in during gluten development if necessary is the way to go. This is why I do slap and folds in the beginning - to get the levain and salt mixed in and to get a feel for the how wet the dough is going to be. Putting the add in at the beginning gives you a good handle on what it will be like when it hits the basket. It is a lot easier to add water than flour later on inmy book.
This bread will surprise you guests when it comes to toast. Just lovely with butter and likely no jam will be needed. Lve the marks you baskets put on the crust too!
Well done and Happy baking Danni
Looking forward to see the crumb, but I expect it will be as good as the outside is.
Well done and happy baking, Danni
Great job Danni.
Apples in a loaf, is something i never would have thought of!
Ill let you know in the morning what it turned out like. Crumb shot then too if I don't forget.
That's a terrific bread, Danni! The color is amazing and I can't get over how experienced bakers are just plopping dough into wicker baskets. I've been pining after some bannetons but why bother when the Salvation Army has piles of them for pennies on the dollar? :)
What does the vital wheat gluten do for your bread that flour alone couldn't? Adds structure, right? I would have thought the white flours would be enough...
Murph
since I have some pretty heavy ingredients in there. At the very least, it can't hurt.
No jam needed? I'm guessing this bread helps to prove that most breads taste way better toasted....
We ate it with just a bit of butter and it was delicious. I did have one slice with some homemade fig jam and it really wasn't any better than plain. My company loved it!
Hi, Danni!
What I like about seeing your kind of bread - and others like it - on TFL is that it reminds people that bread doesn't have to be just about FWYS - and then add nuts and seeds for more savory flavors.
Sweeter fare in bread is just wonderful. Would you call it a dessert bread?
Murph
It is a perfect breakfast toast type of bread.