Sourdough Bread with Pecan and Apricot

Sourdough bread with fruit and nuts is a treat for morning or afternoon tea instead of sweet cake, a healthier alternative.  Two loaves I am baking today and looking forward to freezing one and enjoy the other one for our daily cuppa.

It's at 6 am, it started to make the leaven.
1 tablespoon matured sourdough starter
50 m water
50 g flour
Mix together, cover and rest it for 9 hours.




Ingredients for the dough
700 g plain flour
525m water
1 tablespoon salt

Mix the salt with a part of the water (50), dissolved the salt completely

4.20 pm
Mix the plain flour, the leaven and the rest of the water (475), mixing them together until the dough is soft and shaggy.   Autolyse for 30 minutes to 4hours.  I did it for one hour in half.  Cover with a cloth

Autolyse

 5.50 pm added the salt mixture, mix with hand thoroughly and start folding, do it four turns.  You can feel that the dough become smooth and taut.  Do this process five times with a rest in 30 minutes each.

Mixing with salt mixture

The dough spreading

6.00
Folding and pulling, the dough is relaxed and more natural to work with.

The end of the folding

Spreading & bubble

6.30

The end of pulling

Spreading and puff a little

The end of the folding

7.00

bubbles

7.30

Light and airy

Adding the mixed fruits

8.00                                               

Bench-Rest for 1 hour

The end of the bench rest

8.30

Dividing the dough

Rest, before finale shaping

9.00  The Final Shaping

Shaping to a batard

A batard ready for proofing

Cover with plastic and place them in the refrigerator.  Bake the next morning./

Ready for proofing

The Baking - the Next Morning

Place in a hot pot, cover and bake in the oven.

Beautifully Baked

The perfect loaf, cooking on a tray

The second loaf

Ready to bake

Almost sank in the middle.

Two Loaves,  one looks better than the other.

Sliced Beautifully

I wished for two perfect baked sourdough bread. Only almost.

Good baking, particularly for the first loaf, it looked good, puffed up, it has the crusty ear (is a flap crust that separates from the surface during oven spring and bloom) and a crips cruts and soft crumb.




That was three weeks ago, baking sourdough with the wild yeast starter.


Until Next Post
Susy