30g starter @ 100% hydration
60g whole wheat flour
Allow to ripen 8 - 12 hours.
450g bread flour
80g dried longan
Mix together levain, water and flour. Autolyse 50 mins. Knead in salt. Finally knead in chopped dried longan. Bulk ferment for about two and a half hours with folds at 50 and 100 mins respectively. This turned out to be a strong dough and probably didn't need the second fold. Divide in two. Preshape. Rest 20 mins. Shape into batards. Final proof, two and a half to three hours. Slash. Bake with steam for 20 mins at 230C and without steam at 200C (convection) for another 20 mins.
Dried longans are expensive and I stinted on them. I should have chopped them up finer, too. As it was, not every slice had fruit in it or, at least not enough. I love the taste of dried longan and more is better. As a result the slices with not enough fruit were bland and now I am already planning the next attempt. Next time, apart from adding more fruit, I will add some longan syrup to see if that will enhance the flavor even more.
150g ripe starter @ 100% hydration
80g sifted whole wheat
350g bread flour
3g diastatic malt
Mix together and autolyse for 50 mins. Now add:
Knead until moderate gluten development. Bulk ferment two and a half hours with folds at 50 and 100 mins respectively. Pre-shape. Rest 20 mins. Shape into tight boule. Allow to proof until three quarters risen. Retard overnight. Remove from fridge and allow to complete proof: one to two hours. Bake on stone @ 230C with steam for 20 mins and @ 200C (convection) without steam for a further 30. Switch off oven, crack oven door open and allow to dry out for a further 5 mins.
No crumb shot for the boule, yet but will update with one tomorrow. This is just my standard everyday bread, so I know how this one is going to taste.
Feb 22: Crumb shot.