The weekday fruit loaf

Building on my recipe for making sourdough during the week, this post is about applying that method to a spiced fruit loaf, with raisins and sultanas. There’s something very satisfying about being able to get home from work, through this loaf in the oven, and have fresh fruit bread ready for breakfast the next morning. 

  

If you’re an early riser, you could even leave the dough overnight in the fridge after shaping and bake in the morning, just remember it needs about an hour on a wire rack to cool before slicing…

  

Mixed Spice

  • 1 tbsp ground allspice
  • 1 tbsp ground cinnamon 
  • 1 tbsp ground nutmeg 
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp ground ginger 

Weekday fruit loaf – makes one loaf

  • 15g mixed spice (above)
  • 500g strong white flour
  • 330g water
  • 45g white starter 
  • 80g sultanas
  • 80g raisins
  1. For full timings see the previous post about baking sourdough on a week night.
  2. Combine all of the ingredients, including the fruit, in a large bowl. Mix well and autolyse for 15 minutes.
  3. Stretch/fold the dough, rest for 15 minutes, and repeat this step another 4 times.
  4. Shape the dough into a ball and place into a lightly oiled bowl. Bulk ferment at room temperature overnight.
  5. Shape the dough into a boule, rest for 15 minutes, then reshape. Do this a couple of times then place into a well floured banneton.
  6. Proof either at room temperature for 3 hours, or in a plastic bag in the fridge for 8 hours. 
  7. Preheat the oven to 230C with a cast-iron lidded pot (Dutch oven) on the middle shelf. 
  8. Turn dough out onto a floured peel, slash, and carefully place into the preheated Dutch oven. Bake for 15 minutes with the lid on, and 15 with the lid off.
  9. Cool on a wire rack for at least an hour before slicing.
Advertisements

Sourdough baking on a work night: the complete method

Earlier in the week I wrote three separate posts following the process of making sourdough on a weeknight, from mixing the dough on day one to shaping and bakin on day two. This post brings all three steps together with the recipe.

   
 Weekday light rye – makes two loaves 

  • 800g strong white flour
  • 200g rye flour
  • 650g water
  • 50g white sourdough starter
  • 20g salt

Day one – the dough

  • 6pm: mix all of the ingredients in a large bowl. Rest for 15 minutes.
  • 6:15pm: stretch/fold the dough several times. Rest for another 15 minutes and repeat. Do this another 3 times, making 5 stretch/folds in total. 
  • 7:15pm: after the final stretch/fold, oil the bowl, form the dough into a ball, and place back into the bowl. Cover with cling film and rest at room temperature overnight.

Day two: morning – shaping

  • 7am: divide the dough and shape into two boules. I have used the shaping method explained in my bulk sourdough post. Rest for 15 minutes.
  • 7:15am: reshape the dough, rest for another 15 minutes, then reshape a final time and place seam side up into a floured banneton.
  • 7:30am: place the shaped loaves in bannetons into plastic bags, and place in the fridge.

Day two: evening – baking

  • 5:30pm: Preheat oven to 230C with two cast iron lidded pots (Dutch ovens) on the middle shelf.
  • 5:30pm: Remove the loaves from the fridge whilst the oven preheats.
  • 6pm: Turn the loaves out onto a floured peel, score, and place into the pots.
  • 6pm-6:30pm: Bake for 15 minutes with the lid on, then remove the lid for a further 15 minutes.
  • 6:30pm: Cool on a wire rack for at least an hour before slicing

Live sourdough: baking on a work night pt. 3

This is the final part of a three part post following the step by step process of baking sourdough during the week.

  
The first part of the post contains the recipe for a light rye sourdough, but the method can be applied to many recipes. The first steps involved mixing and several stretch/folds of the dough, followed by a long overnight bulk ferment at room temperature.

The second part of the post was written this morning, after dividing and shaping the dough, placing into bannetons, and proofing in the fridge.

  
This final part deals with the baking of the loaf, designed to fit easily into a work-night schedule. The timings given are what I used, but the dough can happily sit in the fridge for longer.

Method part three

  1. 5:30pm: Preheat oven to 230C with two cast iron lidded pots (Dutch ovens) on the middle shelf.
  2. 5:30pm: Remove the loaves from the fridge whilst the oven preheats.
  3. 6pm: Turn the loaves out onto a floured peel, score, and place into the pots.
  4. 6pm-6:30pm: Bake for 15 minutes with the lid on, then remove the lid for a further 15 minutes.
  5. 6:30pm: Cool on a wire rack for at least an hour before slicing.

This bread will keep for several days and also freezes well, presliced, for several months.

I hope that this method works for you, if it does, let me know via Twitter by messaging @breadbarnone