August 16, 2020 - 1:40pm
How to use fresh fruit in sourdough bread
Hi, we're beginning to get plums off our tree and I'm wanting to use some in my sourdough, but I have no idea how to go about this... Obviously the hydration of the dough will be impacted by the fresh fruit as the bread cooks, so how would I adjust the hydration? Also, how much fruit should I add and at what point in the recipe would I add this?
Any help and/ or tips surrounding this would be much appreciated!
Thanks, Izzy
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The flavours. Then soak them in part of the water you plan to use in your dough. If that’s not enough hydration, then you can add more during mixing or during bulk. Sounds like you are going to make some delicious bread!
I agree with Danni, using dehydrated fruit would control the amount of water that the fruit adds to the hydration of the bread would be best, and as she said, using the left over water from rehydrating the fruit as part of your dough water will add even more fruit flavour to the bread.
I usually add 15-20% by baker’s math weight of fruit to total flour. This gives a pretty good amount of fruit to your bread. That’s around the range that I typically add. If you want tons of fruit then adjust higher.
Benny
This is good to hear. I use an apple in my cinnamon raisin bread. The hydration level is always an adventure. My wife has asked me why my automatic bread maker requires so much baby sitting. Between the cinnamon retarding the yeast, and the variation in moisture in the apples, it is not very automatic, at all. It is easier to just use the mixer.
Oohh ok, thanks for the tips! I'll have a little experiment and see how it all turns out ?
Pflaumenkuchen would be something good to make with your plums, it is basically a sheet pan cake made with enriched yeast dough and fresh plums. Before serving sprinkle a little sugar on top and a bit of whipped cream. Made the one pictured last week.
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