Persimmon, cranberry sourdough and walnuts

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pul on 1 Jan 2018 at 17:46

Hi TFLers

 

I thought about baking something using dry persimmon since it is that of the year when we get them around here. Once it is dehydrated, the pulp will turn rich, golden color, and sweet while still keeping its soft texture.

 

For this bake, the dough mix has been the following:

Unbleached wheat flour200g65%
Whole wheat flour50g16%
Spelt50g16%
Persimmon (cut in cubes)30g10%
Cranberry20g6.5%
Walnuts (coarsely chopped)20g6.5%
Salt5g1.6%
Dry yeast0.5g0.2%
Starter @ 100%20g6.5%
Water210g68%
    
Total flour310g 
Total hydration71%  

I added a bit of dry yeast because I wanted to speed things up, but it is not needed. Mixed all ingredients except the dry fruits and walnuts. I have not autolysed the flour this time. After mixing the ingredients, I incorporated the remaining ingredients into the dough about 45 min later. Then applied 3 stretches and folds about 30 min apart. Bulk fermented for about 3 hours at 20C room temperature. Shaped and proofed in the fridge over night to bake it this morning.

Even though I skipped some steps in this bake, such as autolyse and pre-shapping, I am quite happy with the result. I got a nice oven spring, even though the scores did not open as much (maybe too shallow or the dough was a bit over proofed). I baked it for 45 min (lid on) + 7 min (lid off) from a cold start oven and baking pot. I really like the flavor of the persimmon in the loaf, leaving some sweet notes and velvet texture. I had to slice the loaf while it was a bit warm, but the crumb was just the way I like. Another thing is that when you bite on bits of persimmon and cranberry, there is a nice sour and sweet flavor in the tasting buds.

 

 

lovely crumb and crust! I have never had dried persimmon I bet the flavor is great with the cranberry tartness. What temp did you use in the bake? Very impressive bake. Caroline 

Thanks Caroline!

I almost never bake loaves using dry fruits. I use seeds or porridge instead. So it was a good result that came out of the oven. I baked it at 220C/428F, give or take, since I never calibrated my oven. I will try to repeat it by increasing the amount of whole grain flours and see the results.

Peter

 

I am going to try the " all cold" start next bake. At the moment my starters were damaged when I left them in the new to me oven with the light on. Way hot in there and they have refused to do more than put out one or two bubbles. I am nursing them along as after 9 yrs I don't want to lose them !   Always something when moving to a new environment . Happy Baking and please continue to post your great findings. c

bubbled up and is going well. Not as great as it was but certainly enough to rise bread. whew...9 yrs old and I have no desire to start another. I usually have some frozen. Will take care of that bit of work asap. Hope to get baking in 48 hrs. or so. Will post back on results of cold pot/cold oven baking. Thank you Peter. 

The persimmon chunks remind me of amber....and sunshine on stained glass windows.   :)

I love cranberry and cherry so this will be another great one to try.  the persimons are only about the size of a large cherry as it is early summer here.  will hang out until autmn and try then.  a lovely bake!

Leslie

great looking texture and pretty fruit. Cold start seems to have worked well. Nice to have something that is seasonal also.

Thanks! Yes, I will keep using cold start whenever I have retarded dough straight from the fridge. I like the results better as compared to hot start.

I only get them in Chinatown occasionally. They are really a treat. I can imagine the flavor of this beautiful bread, so delicious! I've used them before in this bread with great results. I should bake with them again if I can get them. Congratulations too on the homepage feature!

Hi Pal,

I really enjoy persimmons, fresh or dry. I got these in Taiwan, which are quite good. I checked your results and they look great. I should try to replicate the technique you used. It is nice to have something featuring the homepage for a while.