Pear bread.
Decided to put a dent , albeit a small one, in the pear harvest. This bread has two pears that were chopped and partially dehydrated to remove part but not all the moisture added to it. The rest of the loaf is freshly ground sprouted wheat, Einkorn, and white wheat all sifted to just get out the biggest bits along with some AP, starter, salt, and water. The dough was not retarded, didn't want a sour element, but between primary fermentation and proofing it took about six hours to be ready to bake this was at 80F. Baked the bread on the grill since it was 95F outside and didn't want to heat the oven.
The bread turned out surprisingly sweet considering there was nothing but the pears added. The partially drying fruit technique will be one to remember.
Stu
Comments
Chocked full of fructose. You've given me an idea... I'd be temped to grate the pears and let them dehydrate in the Einkorn flour for an hour before mixing up the dough. I think this is headed for coffee cake.
I wonder if washing and draining the fruit (cubes or grated fruit) would reduce the sugar yet add flavour and fluff up the crumb.
I brought in my mini oven from the patio because our temps suddenly dropped low enough to bake in the kitchen. Weather went from one extreme to the other. Over 100°F dry to the 50's wet. Crazy. Lots of crop damage. too much.
The partial dehydration was to bring down the moisture level to more that of a dough but the concentration of the fructose was an added benefit. If you want to eliminate some sugar you might try just putting some grated pulp in cloth or a very fine strainer and press or squeeze it to drain out the juice which has most of the sugars dissolved in it. Then you have some juice to drink.
The weather here has also turned cooler and dryer with none of the usual thunderstorms. We could have used some more rain only got enough to barely settle dust.
I'm thinking that pear and apple pulp might work well in a dark rye bread...
I think the flavor combination would be a natural give it a try and let us know.
as my apples and pears are almost ready for picking. The pears are only suitable for cooking with, so am always looking for things to do with them.
so it won''t steal liquid from the dough. Dehydrating fresh fruit would be the way to go. That should get rid of the water and leave the flavor and sugar behind. Your method really turned out well. Happy baking
It only took a couple hours in a cheap dehydrator that only has one setting supposedly 145F. Never got to checking if it is at all accurate but it is a nice low temp source.