Sourdough fruit loaf

For information on making sourdough check out my previous post here

Sourdough Fruit Loaf

INGREDIENTS

I start the new loaf in the morning, and bake around dinner time

350g starter you've left to ferment in the bowl overnight

(click here to see how to do this)

400g flour (you can use a mix of any flours. I usually use 200g bakers flour & 200g wholemeal flour.)

230g filtered water

20g maple syrup

10g (2 teaspoons) sea salt

10g cinnamon

add later:

200g dried fruit soaked in water 1 hour, drained (I use a combination of sultanas, dried blueberries, apricots & dried figs).

METHOD

1. Put all ingredients into the thermomix except dried fruit. Combine speed 5 for 10 seconds. 

2. Set knead function on thermomix for 4 minutes (alternately if you don't have a thermomix you can use your machine with dough hook attachment and mix on a medium-slow speed for 10-12 minutes).

3. Pour dough onto an oiled thermomat or oiled bowl and cover with a tea towel. Rest loaf for 1.5 hours.

6. To prepare the fruit chop up larger dried fruit (figs & apricots) in the thermomix speed 8 for 30 seconds or by hand. Add all of the dried fruit to a medium bowl and cover with cold water. Soak for 1 hour and drain.

5. After loaf has rested for 1.5 hours, incorporate the fruit by pressing dough lightly to slightly flatten and even. Pour fruit into centre and fold edges into middle and distribute lightly (don't want to over-knead as you will loose all of the air in your loaf). Rest 15 mins.

6. Grease a 4L capacity ovenproof cast-iron pot or ceramic casserole dish (vessel requires a lid) with olive oil spray. Then sprinkle with rice flour (this stops the dough from sticking).

7.  With floured hands and a lightly floured bench shape the dough by using the palm of your hand to lightly press the dough to get an even thickness. Fold each edge over the middle overlapping each time (5 times in total). Flip dough to smooth side up, folded side down.

8. Place hands together, palms up. Use little fingers to drag and stretch the dough surface to tighten. Turn dough 45 degrees and repeat. Turn dough 45 degrees and repeat. Total of 4 times.

Place the round ball of dough smooth side up, folded side down into the centre of the oiled and floured baking dish.

9. Loosely cover bowl with cling wrap to prevent surface from drying out.

10. At this point you have two choices

a)Place dish into fridge and allow it to rise slowly overnight (8-24 hours) This gives you flexibility to bake your bread at a time that suits you within this period.

b) leave at room temperature and rise normally for 4 hours - then bake

The loaf is ready to bake when they have approximately doubled in size & when they feel soft and airy when lightly pressed on with a finger dipped in flour (if the loaf is still small when removed from the fridge leave it at room temperature to rise for 1-4 hours).

11. Preheat oven to 230 degrees.

12. To slash the loaf use a sharp paring knife dipped in water to score the top of the bread to form a cross, or the shape of your choice. Dust top of loaf with extra rice flour. Place lid on top of bread for baking

13. Bake bake for 50 minutes (remove lid for last 5-10 minutes of baking to brown top of loaf. 

14. transfer the loaf onto a rack, and check that it sounds hollow when tapped on the bottom. If it doesn't, return it to bake a little longer. If it does, let cool completely before slicing if you slice it prematurely, the crumb will be gummy). The loaf will keep for about a week if well wrapped. You can also cut and freeze the loaf for later use. It tastes best toasted or re-warmed in the oven!

NOTE:

In the preparation stage of levain and dough use wet hands/spatulas to work with dough. It is very sticky but does not stick to wet surfaces! This is a very handy tip.