Sunday, December 11, 2011
Pull-Apart Loaf with Pine Nuts & Dried Fruits
I submit that very tasty loaf to Yeastspotting.
First, I refreshed my whole wheat sourdough culture:
1 tablespoon sourdough culture
200 g water
200 g whole wheat flour
50 g stone ground rye flour
I combined the ingredients and I let it ferment from 10 PM to 3 PM. It was cold in my kitchen at night so my sourdough was not as vigorous as I would like but I decided to make a new bread. I had no plans, I didn't care about baker's math. This is a very spontaneous loaf (like most of my breads). I just used the ingredients I had in my refrigerator and waited for the results.
450 g sourdough starter
707 g water
1015 g whole wheat flour
In a large mixing bowl I combined the starter, water and flour and left it for 30 minutes. Then I added:
25 g salt
125 g dry roasted pine nuts
I kneaded the dough and set aside for 45 minutes.
I stretched & folded and set it aside for 45 minutes.
I repeated S& F and set it aside for 45 minutes. Another S&F again and I let it rest for 30 minutes.
I divided the dough. I flattened the pieces and stuffed with :
140 g dried pears (chopped) -first piece
12 dried apples ring, second piece.
I shaped each piece of the dough into a roll. I sliced each roll. Then I arranged the slices one next to another, alternately: a slice with apples next to a slice with pears and until I used all slices.