Ingredients for the dough:
500g total flour (300 white bakers flour/66g wholemeal/33g white stone ground spelt/100g rye)
350g water
100g active starter
7g salt
tsp cinnamon
tsp mixed spice
Zest of a lemon or orange
For the fruit soak:
200g mixture of dried fruit (any of your choice)
50g brandy (or wine/fruit juice/tea)
Spices of your choice
Warm water
7:30am:
Starter: fed in the morning 50g starter/50g four/50g water.
Fruit soak: In a pyrex jug I then added all the ingredients and poured the warm water over so that the fruit was completely covered.
1:30pm: I strained the fruit and kept the liquid in a separate bowl.
I then mixed all the ingredients for the dough together adding the fruit soak liquid for the water part and extra water to reach 350g in total. Covered then left to rest for 30mins.
About 2pm: Added the fruit and really squished it into the dough. Covered then rested and hour or so.
3pm: First set of stretch and folds
4pm: Second set of stretch and folds
5pm: Third set of stretch and folds then left to rest for 2-3 hrs
About 7:30pm: I flipped the dough out onto a floured bench and shaped it. (I spread out the dough very gently into a square then folded it like you would a letter for envelope then closed the seams on the side) Popped into a greased and lined rectangle cake tin seam side down and let to prove on the bench for a couple more hours covered.
Just before bed I put it into the fridge to further prove.
Next morning I turned on the oven to 230°C to preheat for about 20mins
I took out the proved dough and it had risen quite a bit.
I got out my large glass oven tray and put the dough (still in the cake tin) inside the glass tray with the lid on. If you don't have this then you could easily just use some alfoil to cover the tin.
I then baked it for 30mins, then took it out of the glass dish for a further 20min at 200°C.
Left to cool for an hour. Then sliced and enjoyed with a thick layer of butter 😋
3pm: First set of stretch and folds
4pm: Second set of stretch and folds
5pm: Third set of stretch and folds then left to rest for 2-3 hrs
About 7:30pm: I flipped the dough out onto a floured bench and shaped it. (I spread out the dough very gently into a square then folded it like you would a letter for envelope then closed the seams on the side) Popped into a greased and lined rectangle cake tin seam side down and let to prove on the bench for a couple more hours covered.
Just before bed I put it into the fridge to further prove.
Next morning I turned on the oven to 230°C to preheat for about 20mins
I took out the proved dough and it had risen quite a bit.
I got out my large glass oven tray and put the dough (still in the cake tin) inside the glass tray with the lid on. If you don't have this then you could easily just use some alfoil to cover the tin.
I then baked it for 30mins, then took it out of the glass dish for a further 20min at 200°C.
Left to cool for an hour. Then sliced and enjoyed with a thick layer of butter 😋
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