Honey Mixed Dried Fruit Sourdough with Toasted Bulgur, Hemp Hearts and Sesame Seeds
It was time to start clearing out the fridge of ends and bits of stuff, mostly dried fruit, left over from previous bakes. Unfortunately, I didn’t get through all the bits but a lot of them found themselves into this bread.
Makes 3 loaves
151 g freshly milled sifted Red Fife flour (170 g Red Fife berries)
152 g freshly milled sifted Kamut flour (170 g Kamut berries)
97 g freshly milled sifted Einkorn flour (115 g Einkorn berries)
552 g unbleached flour
50 g freshly ground flax seeds
650 g water
20 pink Himalayan salt
30 g yogurt
266 g of 80% hydration levain (procedure outlined in recipe)
50 g bulgur
50 g hemp hearts
25 g sesame seeds
125 g of mixed dried fruit (thompson and golden raisins, chopped dates, mixed peel and currants)
30 g honey
200 g boiling water
Two days before:
- Mill all berries and sift out the bran. Reserve the bran for the levain and for topping the loaves.
- Place all flours and ground flax seed in a bowl or bucket, cover and reserve.
- Take 5 g of your starter and feed it 15 g each of water and reserved bran. Let sit for at least 24 hours, stirring every 8 hours or so. There will be no visible rise or bubbling but you can tell it is active by smelling it.
The night before:
- Toast the bulgur, hemp hearts and sesame seeds in a dry frying pan. Add the mixed fruit, the honey and the boiling water. Cover and leave overnight.
- Before bed, feed the starter 128 g of water and 160 g bread flour. This will triple by the morning. Stir down and let rise again until you are ready for it. (This makes a bit more than you need.)
- Add add-ins to the reserved flax/flours and mix in the water. Make sure that all the flour is hydrated. Let sit for an hour and half to 2 hours.
- Mix in the salt, the yogurt and 266 g of the levain. Ensure that everything is well integrated and that you can see some gluten development. Place in a warm spot (~82F).
- Do 4 sets of folds each a half hour apart and let rise until 80-90%. The dough should be very aerated and you should see bubbles on the edges where it meets the walls of the container.
- Carefully remove the dough from its container (try to not deflate it), and divide into 3 equal portions (~816 g). Loosely shape into a boule and let rest for 20 minutes. Reshape the balls into boules and tighten the skin by spinning each ball like a top on a bare spot of the counter.
- Sprinkle some of the bran into the rice/ap floured bannetons and then place the dough seam side down. Cover and place in a cold fridge (37F) for the night.
- Preheat the oven and the pots to 450F for an hour. Place parchment rounds in the bottom of each pot and carefully place the boules seam side up. Cover and bake for 25 minutes at 425F. Uncover and bake for a further 20 minutes at 400F. I bake these at a slightly lower temperature to prevent burning because of the fruit and the honey. Final internal temp should be at least 205F.