Inspired by the Bourke Street Bakery’s Spiced Fruit recipe posted on this page: http://youcandoitathome.blogspot.com/2011/06/bourke-street-bakerys-spiced-fruit.html. I have baked this before but course, I have to change things up a bit by subbing out some of the raisins for cranberries and soaking the dried fruit in tea. I am also using a mixer now rather than slap and folds.
Makes 3 loaves
770 g unbleached flour
110 g high extraction Durum flour (Mill 125 g Durum berries and sift. Save the bran for the levain.)
50 g freshly ground flax
620 g filtered water
180 golden raisins (sultanas)
180 dried cranberries
40 g plain yogurt
1 heaping tbsp David’s Tea Forever Nuts Herbal Tea + boiling water
50 g brewed tea
2 tsp ground cinnamon
3.5 tsp of mixed spices (4 tsp ground cinnamon, .5 tsp each of ground ginger and ground cloves, 1 tsp each of ground nutmeg and ground coriander - Note this makes more than you need.)
22 g salt
465 g of 4 stage levain (100% hydration)(Procedure in recipe)
Extra flour to feed the levain.
Two nights before:
- Take 16 g of your refrigerated starter and feed it 16 g each of left over bran and filtered water. Let rise overnight.
The morning before:
- Feed the levain 32 g of bran/extra flour and 32 g of filtered water. I had some locally milled flour hanging around that needed to be used up so I utilized that.
The night before:
- Mix the unbleached flour, the high extraction flour, and the ground flax well in a tub, cover and reserve.
- Make a strong cup of tea using the herbal tea and some water.
- Measure out the cranberries and the golden raisins and place in a bowl. To the bowl, add the yogurt, 50 g of tea, and mix well. On top of this mix, add the cinnamon, and the mixed spice. Do not mix in! Cover and place in the fridge till the next morning.
- Before going to bed, feed the levain 64 g of water and 64 g of unbleached flour.
- Feed the levain 128 g each of flour and water. Let rise in a warm spot till double. This should take about 4 hours.
- Take the cranberry/raisin mixture out of the fridge to bring to room temp.
- Two hours before the levain is ready, mix the flours and the water in a stand mixer to a shaggy dough with no dry spots. Autolyse for 2 hours.
- Once the Levain is ready, add the levain and the salt to the mixing bowl. Mix on speed 1 for 2 minutes.
- Add the fruit mixture and mix on speed 2 for 5 minutes. Let rest for a half hour in a warm spot.
- On 30 minute intervals, do 4 sets of stretches and folds in the tub.
- Let rest an hour and a half, and then retard the bulk for two and a half hours. The dough rose about 25%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~830 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
- Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.
I am pleased with the oven spring considering the amount of fruit in these. Hopefully the crumb isn’t too closed.