The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banana YW Spelt levain Fig and Crimson Raisin SD

trailrunner's picture
trailrunner

Banana YW Spelt levain Fig and Crimson Raisin SD

Basically the same process as the last bake. So little hands on that it is amazing to see what the dough becomes with just time and two s and f's. The one thing I will change is I won't be doing a bulk ferment any longer. I remember why I hate having to wait around for the dough to get warmed up and risen before baking. I will shape and retard in the banneton.  I like baking the cold dough as it is so easy to get out of the banneton. Other than that I won't change any of the technique . It all went flawlessly. 

I found a way to add cinnamon without placing it in the dough. I don't soak my dried fruit but I do mist it several times as I am working in the kitchen and keep it covered to get it hydrated. This time I misted and also tossed it with 8grams of cinnamon. Wow...the fragrance!  I stole a piece of raisin off one of the loaves and it tastes great. It doesn't get the flavor all through the loaf but I do have pockets of sweet cinnamony goodness now in the bread. 

500g KA bread flour

250g Red Fife flour

250g Kamut

400g Spelt levain 100% hydration ( added more flour and water to leftovers from yesterday and let it go about 4 hrs - young levain) 

320g milk ( I didn't have fresh so made double strength powdered milk ) 

50g maple syrup

50g yogurt

320 g Banana Yeast Water

20g Kosher salt

8g cinnamon on about 250g  diced dried figs and crimson raisins and hydrated by misting. 

Mixed flours, milk and YW  ,syrup and yogurt . Used as few strokes as needed to hydrate all. Covered and set in warm 80 degrees F oven. Left till puffy. about 3 hrs. Folded in damp salt with few strokes and then folded in all levain. Covered and left in same 80 degree F oven till quite puffy about 3 hrs. Removed and did 2 s and f. On the last S and F folded in the fruit. Placed in oiled bucket and left overnight. More than doubled. Removed and shaped cold using the pinch a seam method , nothing more. Took about 2 1/2 hrs to rise up. Bake preheated for 15 min  roaster at 500 -10 min covered, 475-10 min covered and 475- 20 min uncovered. Threw in 2 icecubes at the start. 

crumb

 

 

banana yeast water

banana yeast water

young spelt levain

folding levain into dough

about 50% done folding

after the dough with levain has rested 

turned out dough on floured counter ready for s and f

 

after 1 fold 

 

after 2 folds 

macerated dried fruit

 

after retarding in bucket all night cold 34 degree F refrigerator

 

shaped cold loaves ready to rise 

 

risen and ready to bake

 

turned out of banneton ready to bake 

baked loaf

Comments

Danni3ll3's picture
Danni3ll3

But you lost me at the part where you said you were no longer going to do a bulk ferment. Which part of today’s process are you going to skip? Can you walk me through your plan?

ETA: Did you mean a final proof instead of bulk fermentation?

trailrunner's picture
trailrunner

I don't like the crumb at all in this fruit bread. just posted. If I had done what I always do and shaped and proofed in the fridge it would have been a whole different bread. I also should have soaked the fruit as you did because they really pulled a lot of water from the bread. Oh well...live and learn. I love the taste of the fruit this morning with the cinnamon sweetness on each bite. Also it is a lot of fruit !  So that impacts the crumb as well. Anyway I get such huge growth of the dough in the fridge that I will go back to the banneton with shower caps , as you do, since it is faster on bake day. Just takes up a lot of room in the fridge but I have an extra one . 

Looking forward to your bake. Glad the roaster worked out well for you !  c

Danni3ll3's picture
Danni3ll3

when we are all on a quest for a more open one. I am glad you like the taste of it. Soaking or not soaking the fruit is always a question with me. It’s easier to handle when dry as you can just toss it in with the flour but then you are dealing with fruit pulling moisture from the dough. The other way, you risk overhydrating the dough. So it’s a bit of a guessing game. 

So back to your timing, when would you do the final shaping? After the final stretches and folds?

trailrunner's picture
trailrunner

what I usually get . The most open that I want is what I got on the bake before this one. That's perfect as far as I am concerned. This one is really tight due to the fruit sucking it all out as well as the deflation of the dough due to how stiff it was . It will be April before I make it again so will definitely post back. Going to Hawaii  soon for a couple weeks and plan to test out lots of bakeries there !!  aloha :) 

trailrunner's picture
trailrunner

SInce it is mostly a waiting game  . I mixed in all the liquids with all the flour  and let it set. Mind you since I was using YW it got nice and  puffy after a few hours, you just watch the dough since your climate is so different, but use your oven light if you need the extra warmth. Then I spread the salt on top of the dough and misted it to wet it and gently folded it in to the dough and poured my 100% hydration levain over the dough and gently folded that in. Then covered and set it back into the oven and left it till I saw big bubbles on top and it was puffy. Turned it out on floured board and did the one s and f....very gingerly as it is a wet dough at that point. Then once more I patted it out flat...amazing how it was no longer sticky at all and was a completely different dough !!  I scattered the fruit over it and did the letter folds. At this point what I should have done and will do now and always did before was divide and gently shape...or what passes for my shaping , and place in the banneton and then cover and immediately into the fridge. With the spelt levain + YW there isn't any reason to let it rise outside of the fridge. At least as you can see in my experience the dough goes crazy in the fridge. Turn it out and bake from the fridge the next day...in my case I put it in the fridge in the early evening or late afternoon so it usually has about 16-18 hrs retard before I bake which is great with  my breads. 

Hope this makes sense. Off to read to my grandson's kindergarten class. Celebrating Dr Seuss !  

Danni3ll3's picture
Danni3ll3

Thanks! Have fun with your grandson and his class! I know that volunteers such as yourself are always appreciated!

2tattered's picture
2tattered

These have me drooling, and I just ate...Thanks so much for the step-by-step, it's very helpful.

Lechem's picture
Lechem (not verified)

Looks delicious! Good write up and very well explained. Lovely loaves indeed. 

trailrunner's picture
trailrunner

Everything is perfect but the crumb. My bad as they say. Will not make same mistakes again. Will go ahead and soak that fruit and will retard shaped. Should solve all problems :)  

isand66's picture
isand66

Sorry for not seeing this earlier...this week was very hectic and I'm trying to catch up with every ones great bakes.

Love the look and I can almost smell it all the way in New York!  Sorry the crumb didn't turn out good, but I'm sure next time you will get it perfect.

Regards,
Ian

 

trailrunner's picture
trailrunner

the crumb is tight but boy the flavor and the incredible richness of the fruit is so good !  Toasted with unsalted butter it is heavenly. I am about to  make something else...not sure what yet . This fruit bread is  a definite doover with the retard done in the banneton. 

I made my SD YW pizzas again and retarded the dough in the iron skillets. I then let them come to room temp and topped baked. Oh wow...the crust was amazing. So some things work better than others but I sure do learn alot. Now if I would take better notes :) 

Leaving for Hawaii for 2 1/2 weeks next Sunday the 11th so will be eating my way through the islands as much as possible. Will report back on the bakeries. c

Hope the weather hasn't been too scary there . We had wind wind wind !! 

isand66's picture
isand66

Can’t wait to hear about your Hawaiian trip!  Have a great time.