Sourdough Fruit Bread

Ingredients

• 0.5 tbsp allspice
• 0.5 tbsp cinnamon
• 525 g flour
• 110 g dried fruit
• 30 g honey
• 6 g salt
• 110 g sourdough starter
• 1 tbsp vanilla essence
• 385 g water
• 25 g whole wheat flour

Method

1. 1.

   Feed starter: using white flour in a 1:1:1 ratio. Use it after it has at least doubled in size (typically would rise to at least 200%).

2. 2.

   Chop fruit: to desired size and soak in vanilla extract.

3. 3.

   Dissolve honey: into water to enable easier mixing.

4. 4.

   Mix starter and water: first, then mix in dry ingredients (white flour, whole wheat flour, spices, and salt).

5. 5.

   Stretch and fold: every 30 minutes for 2 hours, folding in the fruit as you go.

6. 6.

   Rest at room temperature: until doubled in size, usually 3-4 hours.

7. 7.

   Fold to shape: place in banneton, and rest for 20 minutes.

8. 8.

   Leave in the fridge for 10-12 hours.

9. 9.

   Preheat oven and Dutch oven to 220°C.

10. 10.

    Score: the dough.

11. 11.

    Bake with the lid on: in Dutch oven for 22 minutes at 220°C.

12. 12.

    Bake with the lid off: in Dutch oven for 20 minutes at 180°C.

13. 13.

    Rest on the bench: for a minimum of 1 hour before slicing.