I've started working on a dried fig and walnut bread, based on Hamelman's Fig and Hazelnut and using a starter rather than yeast. 15% each of dried figs and walnuts, 50% wholemeal, 70% hydration.
Based on things I've read here and elsewhere, I decided to add the dried figs (each fig chopped in four or six) and the whole walnut halves after the final bulk fold. I spread the dough on the counter and flattened it to about 1.5 cm thick. Then sprinkled the figs and walnuts on top, rolled up longways and then rolled up again.
Allowed it to continue to bulk for another hour, then did the same flatten, roll and roll again.
Bulk for one more hour, then shaped and into a banneton.
Overall, the result is great, for looks and taste, but the figs and walnuts do not seem to have distributed evenly through the dough. You can see that clearly in the photo.
So, looking for advice. Am I wasting my time trying to incorporate the bits this way? Maybe I should just add them right at the outset. I know when I do other bread with bits -- olives or golden raisins -- that usually works.
Is there a different way to approach adding bits late in the bulk?
Next time I don't think I will soak the dried figs; they became too squishy.
Many thanks.
at the end of the mixing and then only mixes further until all additions are incorporated throughout the dough. I am curious why you didn't do it that way.
hester
here's one on getting in the bits...much like you described only with the first spread out of bits, use half of them...
https://m.youtube.com/watch?v=ZA_FTFtdZgM
Hi,
I have also tried rolling in jelly roll style but thought it degassed the (whole grain) dough too much.
Now on the 2nd of 4 s/f s, I spread the additions on a water misted, slightly wet board. Use a water misted spatula and gently loosen the dough from the sides of the bowl and let the dough roll out onto the layer of additions. You are not flattening the dough.
Use a slightly wet spatula to assist in lifting the dough from each side as you do s/f for that set. Return to the bowl with the smooth side up. The additions will go more re-distribution in next 2 sets of S/f in bulk and then some more in pre shaping and shaping. That should get things well distributed.
The slightly wet surfaces and hands will keep dough from sticking and tearing.
I’ll be mixing in starter tonight and putting in fig and walnuts in tomorrow,
See tape at 3:50 on Trevor Wilson’s method, YouTube, on mixing in cranberries -
https://m.youtube.com/watch?v=aliyK8iyQfI
I add wheat and rye berries 3 times when stretch-folding, during the bulk ferment, and the particles are well distributed. In other words, 1/3 of the quantity of additions are added, at three discrete points.
Sure it doesn't get used as often as the Sleeping Ferret Fold but it essential to mater it in order to get the bits added and well distributed. After you have stretched the dough out flat in a fan shape if you are artsy, you put 1/4th of the add ins on the exposed upper face. Then you fold the dough over from one of the 4 sides to the middle which exposes a fresh side to to put add ins on. Divide the remaining add ins into 4 piles. Pull one pile to the side to reserve it for the very end if the process. Then put the other 3 piles back together into 1 so that you can divide the new one pile into 4 piles again. Take one of these piles and put it in the exposed dough. Then fold another side if the dough to the middle and expose another fresh piece of dough that you put a pile of add in on. Once you get all 4 sides pulled to the middle everything will be covered in add ins stacked evenly from top to bottom of the fan fold - with one exception. The bottom, middle of the dough that never left the counter. Spread out the reserved add ins on the counter and pick up the dough and places the clean side of the dough on top if the add ins. Now everything is covered nicely and you have dome one set of stretch and folds. After 2 more sets if folds, 30 40 minutes apart the add ins will be so evenly distributed you will be strutting around the kitchen like a proud peacock - and where the name comes from.
Now you will never forget how to do it. Playing some good peacock strutting music while you are strutting also helps feel proud. This invention might be the one thing that gets Lucy promoted to Baking Apprentice First Class from 2nd Class - after 15 years as my apprentice!
Happy Strutting Peacock Fan Folding when ever you have add ins. .
I want to see the movie - with Lucy.
Patsy
anymore so she is boycotting movies. They said they already have too many dogs as members :-)
On the internet, no one knows you're a dog. But in Hollywood, they find out pretty quick. ?