Sourdough Bread with walnuts & blueberries
Ingredients:
315g White Bread Flour
90 g Whole Wheat bread flour
45g White rye flour (you can use WBF too)
90g Sourdough Starter (1:2:2)
333g Water (74% hydration)
9g salt
Inclusions:
Walnuts – 2-3 handfuls
Blueberries – 25 small ones
Oats - for topping
Method:
1. Autolyse the bread flours by mixing them with water roughly and leave for 2 hours or more in a warm place around 25 deg C e.g. in the oven with the light on during winter.
2. Add in starter when it’s at its peak (i.e. risen more than double) and mix well into the dough by hand for 5 mins. Check by stretching dough that there is no tearing. Rest for 30 mins.
3. Add in the salt and if the dough is not so extensible, add a little water. Round off the dough in the bowl and rest 30 mins.
Stretch & Fold’s
4. Perform 3-4 sets of Stretch and fold (S&F) at intervals of 30-45 mins during the bulk fermentation of between 3-5 hours.
Tip: Wet your hands to prevent sticking each time before doing S&F.
Coil Folds
5. Do 3-4 sets of coil fold (CF) after your S&F’s at intervals of 30-45 mins during the bulk fermentation. If dough is still weak and spreading, do an additional CF.
Tip: Wet your hands & scraper to prevent sticking each time before doing CF.
5. Rest for at least 6 hours till dough becomes billowy and jiggly, it’ll be ready for shaping.
LAMINATION & SHAPING
6. Pour the dough onto a floured surface. Wet your hands to prevent sticking. Stretch the corners of the dough outwards and sprinkle walnuts followed by blueberries on the dough.
7. Do a folding action starting from East-West sides and then roll from the South side up tightly and pinch the seams on both sides of roll. Round it off with your scraper to create tension.
7. Grease your loaf tin on its bottom and sides and lift the dough with your scraper and into the tin.
8. Cover with cloth and put in the fridge overnight for 12-16 hours.
9. After the cold retard, by now, the dough would have risen and looks billowy.
[Tip: Do the ‘Poke’ test on your dough and if it springs back slowly, it is ready to be scored and baked]
10. ‘Bench rest’ - leave the dough outside on the counter for 20 mins.
11. Decorate the loaf with oats and walnuts.
12. Scoring helps the loaf to release the trapped air as it expands. Slash the dough in a straight line across the middle of the loaf lengthwise.
13. Cover the dough with foil and bake in 240C for 25 mins and uncovered for 15-20 mins at 230C.
14. Cool for at least 1 hour before slicing into the bread to prevent a gummy inside. Patience! The bread is still cooking inside when freshly baked.
15. After slicing, enjoy them fresh or freeze them in freezer bags as necessary and enjoy as toasts.
Comments