I was given fresh picked local blueberries and went searching for a way to use my Apple-Fig YW levain. Shaio-Ping had posted a Sourdough version with frozen berries years ago. I read through and adapted .
It is a challenge! Getting the dough made was easy and my YW is crazy active. The challenge was the candied nuts , I had never cooked sugar syrup that hot and then getting everything folded into the dough. But it got done .
Dough grew like crazy in a few hours. I managed to get the fruit and nuts in and laughingly plopped not shaped the boules. They rose beautifully before and during the retard overnight.
They were easy to bake in my preheated graniteware roaster.
Flavor of the blueberries is great. The bread isn’t sweet at all. Texture is lovely and light not cakey at all. There are 200g of pecans but they aren’t as dominant as I thought/ hoped they’d be.
I’m going to think about this more and decide if I would do it again. My husband just tried the bread and loves it , says goes very well with a slice of aged cheddar!
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I would have thought it was one of Ian's bakes.
That sounds like a very tasty bread.
Paul