Peach ferment bread
pureed 3 peaches with 1 1/2 t honey and 1 cup of water. Let ferment for 4 days. Add 200g flour let ferment an additional 6 hours, a bit more flour, a few more hours, then add 2t salt and 1 T cinnamon and enough flour to form a dough ~65 - 70% hydration? Retard dough in 'fridge overnight ~16 hours. Couple of stretch and folds ala Back Home Bakery. Preshape, shape and let rise ~ 1hour in warm moist place. Steam and bake 425 20 minutes - to 202F interior temp.
It's all white flour, the colour is from the peaches. If I were to do it over I would add a bit more honey... I think. Given that I opted for the cinnamon, I think it should be sweeter. Also I just learned that the cinnamon may fight the yeast. The oven spring was OK. We just ate the first one and, toasted, with some apples and cheddar cheese it was pretty darn good. These little loaves are such fun, you get to practice scoring and it's not unreasonable to eat an entire one between two people (234g each) and since they rise in oiled, floured cereal bowls, there's no hassle about shaping, like with baguettes or bâtards.