Sourdough candied fruit

[leaven]

Sourdough candied fruit

Category: Sourdough bread

Ingredients
Welding:
flour 2c	18 g
red malt	12 g
water	120g
Sourdough dough:
starter culture 80% moisture (115 g water, 140 g flour)	250g
flour 2 s	145g
welding	130g
Dough:
flour 2c	200g
dough	512g
salt	8g
syrup	8 g
raisins	25g
water	105g

Cooking method

• The original recipe from Misha 🔗 by leaps and bounds. Forgive me, the author, I baked these wonderful leavened custard crisps.
• I put it at night leaven: 30 g of ripe starter culture of 100% moisture fed with 100 g of water and 125 g of flour. Left for 10 hours at room temperature.
• Simultaneously made brew... I poured the flour and malt with hot water and left it to sugar in the yogurt maker, because I couldn't find another place. I was afraid to leave the oven on for the night. The author writes that the tea leaves should be left for 5-10 hours at 65 grams.
• In the morning I kneaded dough and left it for 4 hours at 30 grams. (in the oven with the light on).
• When the dough rose three times, I kneaded the dough in HP on the "pelmeni" program for 10 minutes. The dough turned out to be soft, elastic, slightly sticky. I made a ball out of it, put it in a bowl with greased p. m., tightened with a film and put it in the oven with the light on for 1 hour
• When the dough rose slightly, I put it on the board, kneaded, divided into two parts. She gave me 10 minutes to rest. Formed round loaves. Placed seam down on a board covered with baking paper.
• She sprinkled the tabletop with water, smeared her hands with r. m., did not add flour.
• The rack took 1 hour and 30 minutes, the loaves increased in volume three times.
• Baked on a stone, the first 10 minutes with steam at 220 gr. , then 15 minutes at 200 gr.

The dish is designed for

2 loaves of 400 g

Cooking program:

kneading in HP, baking in the oven

Note

I am very grateful to the author of the original recipe. The bread is incredibly delicious. If you put more candied fruits, then it will be just a delicious bread. With the same amount of raisins, he went to dinner and sandwiches.
If someone does not have the opportunity to look into Misha's magazine, I write a yeast dough:
!! 5 g water
2 g fast acting yeast
130 g tea leaves
285 g flour 2 sec.
The rest of the recipe is completely preserved.
I didn't have second grade flour, so I used 30% c. from flour and 70% wheat flour c. with., also added 1 tbsp. l wheat germ.

[barbariscka]

barbariscka !
BRAVO!!! !
I sincerely declare this performance is worthy of imitation!
Thank you!

[AXIOMA]

AXIOMA
Getting approval from such a baker is doubly pleasant.
Thank you!!

[barbariscka]

barbariscka ,
You flatter me!
Although I have 2nd grade flour, but such I didn't get bread ...
In winter, my attempt to bake candied fruit with raisins with yeast dough ended in complete failure.
There were no more attempts ...
But, looking at your recommendations outlined here, at such an appetizing cut - it just breathes fresh tasty bread, I do not give up the hope of pampering myself with such a bread.
Wait for my report and wish me luck.

[AXIOMA]

AXIOMA
With all my heart I wish you good luck! I will look forward to it and I am sure that you will definitely get it the way you want it to be.

[AXIOMA]

AXIOMA
With all my heart I wish you good luck! I will look forward to it and I am sure that you will definitely get it the way you want it to be.

barbariscka ! Thank you very much for your wishes!
I would like to see him, at least similar to yours!

[barbariscka]

Hello, barbariscka!
Intuition did not disappoint me!
Candied fruit is an amazing bread!
Unique taste and sophisticated aroma!
Final photo:



The crumb structure resembles a bun.

[AXIOMA]

AXIOMA, what a beauty!!
It seems I was not the only one who fell in love with this bread ... Share what recipe they made, what flour they baked, in general, all the details, everything is interesting.
I look forward to continuing the theme of candied fruit.

How it was...
I dare to show at the beginning the candied fruits on the dough according to Misha's recipe:


Here is such an unusual lace structure of the finished dough:



Summer after all!
I kneaded the dough in my favorite food processor in 8 minutes and let it ferment in a bowl greased with olive oil for an hour. Having weighed the dough, divided it into 2 parts, equal in weight, rolling each part into a ball:



giving 15 minutes of preliminary proofing:


The final proofing was done like this:

The final proofing took me 1 hour, (I should have stood for another 0.5 hours - that's why my candied fruit is not as high as that of the author of the recipe ...)
My first successful candied fruit after baking on a stone with steam - the first 10 minutes at t = +220 ° С
and then without steam for 20 minutes at t = + 200 ° С:





I did not dare to push two TK into my oven, so I baked the second loaf after the oven warmed up again to + 220 ° С.

what an extraordinary bread recipe!

I have a lot of second-grade flour, and therefore I decided to try baking the candied fruit again - I really wanted to be as beautiful as the author of the recipe.
Everything seemed to be going according to plan. I was glad - what lush dough pieces after a preliminary 15-minute proofing:



And then I saw that cooked candied fruits lay in a box near the kneader, I had to add them at the end of the batch!
Got upset...



I know people who can't even stand the word raisins ... Raisins are also called sabza.
In vain I tried once to call raisins sabza ...
So they appreciated my candied fruit without (raisins) candied fruit.
The lack of additives did not affect the taste and aroma of the loaves.
But I like raisins better! And the more raisins, the tastier!

I know people who can't even stand the word raisins ... Raisins are also called sabza.
In vain I tried once to call raisins sabza ...
So they appreciated my candied fruit without (raisins) candied fruit.
The lack of additives did not affect the taste and aroma of the loaves.
But I like raisins better! And the more raisins, the tastier!

At home I also have such fussy ones who pick raisins out of buns ...
The crispbreads are excellent and without raisins, but I agree with you that they are tastier with raisins, and there is clearly not enough of it according to the recipe ...
And you can add other candied fruits, in the end you need to justify the name: "candied fruit"
You get them darker in color ... What caused this? Darker malt or flour?

[barbariscka]

... And you can add other candied fruits, in the end you need to justify the name: "candied fruit"
You get them darker in color ... What caused this? Darker malt or flour?

barbariscka, Hello!
You should not sin on flour - second-grade flour according to DSTU, produced by the Dnepropetrovsk flour mill, bought this week at a price of 21 hryvnia for 5 kg with a container.
Austrian red malt.
In the photo he is in a dish left (on the right - Russian):



Maybe the reason is in the welding technology of welding? It is very dark in color at my exit after 5 hours, resembles coffee grounds.

[AXIOMA]

AXIOMA , Hello!!
My tea leaves are also dark, well saccharified. But, as you can see in your photo, the Austrian malt still has a different shade, most likely this affects the color of the loaves, they are very appetizing with you.
I read with great interest your detailed descriptions of candied fruit baking, I will wait for the continuation.

[barbariscka]

To be continued.
Before that, there was, so to speak, a warm-up - after all, it was necessary to fill the time while the rejuvenated sourdough matured: 30 grams of wheat starter + 100 g of water + 125 g of 2nd grade flour.
Prepared tea leaves, then dough.



At the exit, the dough dragged on 534 g.
barbariscka, recommends putting in the dough 512 d, but where should I do with the surplus? The military question ...
I decided to heed the advice of the author! 512 g and no more!
Kneading the dough with raisins , put it in the oven for 1 hour, turning on the "Prove dough" option. Is in my oven gorenje such a lotion!
And then everything is as before.
I will show the result of another baked candied fruit.

... And you can add other candied fruits, in the end you need to justify the name: "candied fruits"

Further - candied fruits with candied fruits.
I'll show you the photos.
Dough after fermentation:



TK after final proofing:



Cut of candied fruit with the amount of candied fruit "in an adult way":



Divinely delicious!
Below is a section of the second loaf:



That's not all.
To be continued.

[AXIOMA]

AXIOMA
Bravo!! Bravo!! Bravo!! You obviously had an affair with the candied fruit. The bread is excellent.
And as for the dough, I never got the amount of dough equal to the number of ingredients. I always barely scrape together 512 g. But if you have a remnant, put it in the leaven.
And we are waiting for the continuation ...

[barbariscka]

barbariscka! Not tired? No ... Then I'll continue.
Dough rolled out after blotting:



we divide by 2 parts equal in weight:



We form dough pieces - one round, the second oval:



My candied fruit (round, then oval) after baking "chill":



Oval bar section:



and round:



Here is such a short story I came out with the development of baking candied fruit according to the recipe Barberry, thank you, kind person! :



It's not hard work at all, it's a great pleasure for me.
Now two more candy bars are cooling down - candied fruit on the preserve.

[AXIOMA]

AXIOMA
Thank you very much for the wonderful photos and detailed description - this is a real master class.
You can see from your breads that baking gives you joy and pleasure, and I sincerely wish you success in the further development of new recipes.
Now I would like to cut off a piece from the loaf, spread it with butter and knead it with a cup of milk or coffee ... MMM, delicious ...

[barbariscka]

barbariscka!

As they say in one of the southern regions of our Ukraine:
"Oh, what a pity you finally leave!"
Candied fruits with candied fruits using premium flour:



Dough piece after final proofing:



TK looks much lighter than previous dough pieces.



I'm leaving ... I'm leaving quietly, I'm leaving to master mustard sieve according to GOST ...

[AXIOMA]

AXIOMA
It's a pity, a pity ... You have so much sun in the photo and physalis goes so well with bread.
But I still left one more recipe for candied fruit for me.
And you success in mastering mustard sieve!

[AXIOMA]

AXIOMA
It's a pity, it's a pity ... You have so much sun in your photo and physalis goes so well with bread.
But I still left one more recipe for candied fruit for me.
And you success in mastering mustard sieve!

Hello, barbariscka !

I could not part with such bread as candied fruit, which is not a day off - just a couple of delicious fragrant bread:



in the arsenal already has raisins, candied fruits, dried melon and without them.
Unforgettable bread!



I am still waiting for your promised one recipe for candied fruit!

[AXIOMA]

AXIOMA
I can't keep up with you ... Lovely bread was baked
My family is hooked on French, but I looked at your bread and so wanted to bake it .... I'll try to fix it.

[AXIOMA]

AXIOMA
Thank you for reminding me of this wonderful bread.
This time she baked it with rye sourdough and made tea with rye flour. I put raisins and dried apricots. While kneading the dough, I had to add a little flour. The bread turned out to be so delicious that they could not tear themselves away. They cut it while still warm, could not stand it.