Apple-Pecan Sourdough -- from "UpsideDan" Recipe
Tried the recipe recently posted by "UpsideDan" about a week ago for "Apple Pecan Sourdough Bread" and it came out just fine. See photos. A generally easy bake, with the following caveats:
1. Very sour taste. Just fine for me, but some thought "too sour". Guess it all depends on the type of starter and the quantity used. (Seemed like a large amount cited for the size of the dough).
2. Large amount of apples/nuts added to the specified dough. The slack dough made for difficult handling. After adding the apples/nuts, unable to fold the dough during proofing without tearing, so I abandoned this. All came out just fine even without the folding.
2. Used a 5qt (Lodge) Dutch Oven for the bake. Good rise, thick crust, great taste.
Highly recommended recipe. Give it a try!
Hi gerryp123, I am glad you tried, liked and had constructive comments.
Regarding the sour taste – I think it is mostly related to the maintenance of the starter. I keep a 100% hydration A/P starter at room temperature and feed it everyday. It is almost never sour and as a result, my bread is also not sour. In fact, it is so not-sour that I sometimes have to convince people that it is actually sourdough. I am using the starter sometimes 4 hours after feeding and sometimes 24 hours after feeding – and there is only very mild sourness. I cannot tell how, in your particular environment, you should maintain your starter to get it like that, but that is the goal. Regular feeding and avoiding the fridge.
Regarding the amount of nuts and fruit – this was definitely a challenge for me to mix in, but the quantity effects the eating experience in a way that I liked. One option is to reduce the amounts, another is to add earlier in the process before the gluten is fully formed. Yet another option is to wait till the end of bulk and add during the pre-shaping process. I think you should use whatever mixing technique you like the best.
Regarding the slack dough issue – that can be a result of an overripe starter or over fermentation. Probably, my recommendation to bulk at higher temperature is to blame.