Persimmon, cranberry sourdough and walnuts
I thought about baking something using dry persimmon since it is that of the year when we get them around here. Once it is dehydrated, the pulp will turn rich, golden color, and sweet while still keeping its soft texture.
For this bake, the dough mix has been the following:
|Unbleached wheat flour||200||g||65%|
|Whole wheat flour||50||g||16%|
|Persimmon (cut in cubes)||30||g||10%|
|Walnuts (coarsely chopped)||20||g||6.5%|
|Starter @ 100%||20||g||6.5%|
I added a bit of dry yeast because I wanted to speed things up, but it is not needed. Mixed all ingredients except the dry fruits and walnuts. I have not autolysed the flour this time. After mixing the ingredients, I incorporated the remaining ingredients into the dough about 45 min later. Then applied 3 stretches and folds about 30 min apart. Bulk fermented for about 3 hours at 20C room temperature. Shaped and proofed in the fridge over night to bake it this morning.
Even though I skipped some steps in this bake, such as autolyse and pre-shapping, I am quite happy with the result. I got a nice oven spring, even though the scores did not open as much (maybe too shallow or the dough was a bit over proofed). I baked it for 45 min (lid on) + 7 min (lid off) from a cold start oven and baking pot. I really like the flavor of the persimmon in the loaf, leaving some sweet notes and velvet texture. I had to slice the loaf while it was a bit warm, but the crumb was just the way I like. Another thing is that when you bite on bits of persimmon and cranberry, there is a nice sour and sweet flavor in the tasting buds.