Persimmon, cranberry sourdough and walnuts by pul 1st try

Profile picture for user rudirednose

I found pul's bread and was hooked! but persimmon??? ok, I got no persimmon but my wife got fresh kaki and I dryed them cut into wedges. so I have pieces of wedges in the bread and no cubes! never mind! ;-)

this bread is absolut gorgeous!

the loaf shaped as boule

crust detail

crust detail

crumb

crumb

detail crumb

crumb detail, walnuts, cranberries, persimmon

detail crumb crust

detail crumb-crust

detail crust blisters

blisters on the crust

 

my formula

  • bread flour 340 g 68 %
  • whole wheat home milled 80 g 16 %
  • white spelt 80 g 16 %
  • starter @ 100 % 8 g 1.6 %
  • water 370 g 74 %
  • fresh yeast 5 g 1 %
  • seasalt 10 g 2 %
  • persimmon homme dryed 50 g 10 %
  • cranberries 50 g 10 %
  • walnuts broken 50 g 10 %

 

  • sourdoug: 80 g wwf , 8 g starter, 75 % hydration, 16 h 24-25°C
  • biga: 80 g spelt, 0.8 g fresh yeast, 62.5 % hydration, 16 h 12-14°C  (greetings to Abel!) ;-)
  • autolyse: 340 g bf, 59 % hydration, 1 h roomtemp
  • final dough: sd + biga + al + leftover ingredients
  • bulk: 1 h
  • shape: boule
  • proof: in the fridge 6 h at 4-5°C
  • bake: 1 h 5 m falling from 230°C to 180°C, steam for the first 10 m

absolutely delicious! thx pul!

 

happy baking

rudi

Hi Rudi,

I am glad you enjoyed it. Kaki is the name which I was familiar with in my childhood instead of persimmon. I like the looks of your boule crust and crumb. They look appetizing! Good idea adding the biga to the dough. Got try that! I bet it would change flavors and texture.

peter

my family ist absolutly enthusiastic about it! crust, crumb, colour, taste, everything! :D

for me, biga is one of my most favorit preferments because of the relativ low hydration. I always do autolyse and then I try to have all the preferments, levain, etc., with not so high hydrations to have enough water for a complete autolyse. with a poolish or a liquid levain I have more problems though!

since Abel's "90 %" I have an other point of view to the benefits of 'la biga'! ;-)

happy baking and good luck with your biga!

rudi

How did that crust colored so evenly? The crumb shots looks so tempting!

'colored so evenly?'

sorry, I dont know! :(

this color, this yellowish-golden, glossy shine is new, I never had it bevore!

the gloss is the effect of my special oven. my oven is a kind of prototype of a 'combi steamer' for household use and he is relative old, but with this 'steamer' I can do a very special technic in baking with steam and so I get this glossy crust.

but this colour is new and I think it could come from the kaki - persimmon in the dough.

this 'evenly' may come from baking in convection mode, what I most time do.

'tempting', yes, it IS! VERRY!

best regards!

rudi