Wednesday, September 29, 2010

1-2-3 bread with dried prunes

Simple bread made for our Friend.

This bread recipe is based on Flo`s 1-2-3 sourdough bread formula that works

250 g dark rye sourdough (100% hydration)
500 g water (2 x sourdough starter in g)
750 g flour (3 x sourdough starter in g) -I used 380 g whole wheat flour and 370g  rye flour -stone ground
13 g salt (= 1.8-2 % of the amount of the flour)
10 dried prunes (soaked in boiling water for 10 minutes and drained)

Mix the sourdough, water and flour. Let to rest for 30 minutes. Add salt and  work it through the dough. Let  rest for 30 minutes and then add the dried prunes.  Ferment for 4 hours.
Remove the dough from the mixing bowl and let rest for 15 minutes. Shape the dough in long batard and place upside dough in a floured proofing basket.Proof for 2 hours. Then preheat the oven with baking stone to 500F.
Bake 15 minutes in 500 F and 40 minutes in 450 F.

The loaf goes to yeastspotting at Wild Yeast Blog.

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