Sourdough discard loaves with dried fruit and seeds


Sourdough discard loaves with dried fruit and seeds March 17, 2021 – 5:05am ChrisTheHuman Description I’ve made quite a few loaves using the sourdough discard that I’ve amassed in the fridge, and found that they’re delicious smeared in honey. The sweetness seems to balance the sour taste of the bread really well, so I thought I’d try making a discard loaf with sweet stuff added to the dough. I baked these loaves this morning and I’m really happy with the results! The quantities in the recipe were driven by the amount of starter I had, so I’ve included the baker’s percentages too. My starter is equal parts whole wheat flour and water, so I’ve treated the total amount of flour (from the discard, active starter and the added rye flour) as 100%.       Ingredient Weight (g) % Discard 735 124.1 Light rye flour 200 33.8 Water 50 8.4 Active starter 50 8.4 Salt 12 2.0 Seeds 100 16.9 Treacle 50 8.4 Sultanas  75 12.7 Apricots 25 4.2 Figs 50 8.4 Cinnamon  2 0.3 Oatmeal 50 8.4 Total flour 593 100 Total water 443 75 Summary Yield Small loaves Source I used the sourdough discard loaf recipe from The Bread Code as the basis for this, and adapted it to suit. Prep time 15 minutes Cooking time 50 minutes Total time 1 hour, 5 minutes Ingredients 735 g Discard (124.%) 200 g Light rye flour (34%) 50 g water (8%) 50 g Active starter (8%) 12 g salt (2%) 100 g Mixed seeds (17%) 50 g Treacle (molasses) (8%) 75 g Sultanas (13%) 25 g Dried apricots, chopped (4%) 50 g Dried figs, chopped (8%)   Ground Cinnamon (Guessed, probably about 1 tbsp)   Oatmeal (For coating the loaves before baking) Instructions Mix all of the ingredients (other than the oatmeal) together in a bowl until everything is fully incorporated. It will be quite sticky. Cover the bowl with a teatowel or something similar,  then leave out overnight. My kitchen temperature is about 18 degrees C. In the morning, pre-heat the oven to 230 degrees C then scrape the dough onto the worktop and divide into however many loaves are required. Roughly shape the loaves and then coat / roll in the oatmeal. Place the loaves into lightly oiled loaf tins and then leave out to rest while the oven heats up. After half an hour or so, place the tins in the centre of the oven and bake (covered, with steam if possible) for 20 minutes. I have a pizza stone, so I put them straight onto this, and covered with an upturned roasting dish. I also put a ramekin of boiling water under the dish to generate some steam. Turn the oven down to 190 degrees C, uncover / remove water and bake for 15 minutes. Take the loaves out of the oven and remove from the tins. Place back in the oven (I put mine straight onto the pizza stone) and bake for about another 15 minutes, or until you think they’re cooked through. Cool on a wire rack. Devour in a single sitting.
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