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I’ve made these before based on Bourke Street Bakery’s Spiced Fruit loaf but this time, I soaked the dried fruit in Grand Marnier. Yum! 

Makes 3 loaves

 INGREDIENTS

Snockered Fruit

150 dried cranberries

60 golden raisins (sultanas)

60 g Thompson Raisins

50 g Grand Marnier

Main dough 

770 g strong baker’s unbleached flour

110 g freshly milled Durum flour

50 g freshly ground flax

620 g filtered water

40 g plain yogurt

Round #2 of experimenting with "Skipping the Bulk Ferment" step.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

Requirements

I was working a lot this week and didn't have time to bake since the "sweet" bread on Monday. So yesterday while getting ready for a rye bake I went looking for a bread recipe using discard - since I had quite a lot of that stuff stored in the fridge. And I wanted it to be really quick, so not really leavened with sourdough or yeast - hence, I started searching for flatbreads. And this is the recipe that caught my eye: https://peckham.kitchen/chef-notes/2020/10/7/sourdough-discard-flatbreads

I've been wanting to learn some rye baking, and the latest community bake seems like a good way to start.  I plan to begin with one of the recommended deli style ryes, with less than 40% rye, where gluten development is still feasible, and then try one of the denser European rye loaves I've been looking at in Daniel Leaders Living Bread (Josef Hinkel's Roggenmischteig/Mehrkornbrot, or Schwarzbrot (both require a stale rye bread soaker)), that range from 60-100% rye. 

The photos of Benny's Babka had me salivating, so I had to try it out.

http://www.thefreshloaf.com/node/66555/cranberry-orange-walnut-sourdough-babka

This is my first bake of rye at this percentage, prior to this I have only used 5-10% in my sourdough breads.  I’ve followed Eric’s original recipe but followed Dan’s procedure building the gluten before adding the levain, salt and holdout water.

The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.

For one loaf

Two sourdoughs diverged in a bowl, and I... well, I baked them both.

My Community Bake and tribute and acknowlegement to Eric Hanner . i made my first post  on June 10 2009 and received nice replys from Sylvia H,.dmsnyder. marni, ehanner, ques2008 and fellow Aussie  Shiao Ping who told me she had just joined TFL recently herself. Eric was always replying to posts and gave great encouragement not only to me but to most posts and made everyone feel very welcome.

In the immortal words of the Commodores:
"Ow, she's a brick house"

Wells fellas and gals, this bake did not go so well.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

This post is for the results of my 4th attempt to make the perfect loaf.

Requirements