Fruit Sourdough Bread Recipe

Sourdough Fruit Bread Home Grown Happiness

WEBFeb 29, 2024 · Add in the butter and mix for around 8-10 minutes until the dough is strong and smooth. Add in the dried fruit and orange zest and mix until combined. Pull the …

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Fruit and Nut Sourdough Bread Ahead of Thyme

WEBOct 12, 2022 · Prepare the dough. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to …

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1. If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.
2. In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for 30 minutes. The resting period not only promotes yeast growth known as bulk fermentation, but it also allows the dough to start building gluten strength naturally without kneading.
3. Transfer the dough onto a clean and dry surface. Push the dough down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you. (A kneading technique known as slap and fold). Cover the dough with a large bowl upside down on top and let it rest for 5 minutes. Resting allows gluten in dough to relax and further strengthen gluten more efficiently. Knead the dough for another 5 minutes until the ball of dough is smooth and supple. A well-kneaded dough is smooth and can hold its shape. Also, when you give the dough a firm poke with your finger, the indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few minutes. Cover and let the dough rest in a large bowl for 2.5 hours, or until it almost doubles in size.
4. Fold in the dried figs, raisins and walnuts into the dough. Flatten and fold the dough until all the dried fruit is evenly distributed into the dough.

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Make your own Sourdough Fruit Loaf • sweetpea …

WEBMar 5, 2020 · When the kettle has boiled, pop the loaf into the centre of the oven and pour a cup of boiling water into the baking tray that is in the …

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