September 23, 2009 - 10:47am
090919 Mr. DiMuzio's Nuts and Dried Fruits Bread
This bread was made with 40% levain and is a variation of Mr. DiMuzio's double raisin walnut bread. I used a 3-build firm starter of 50% hydration and adjusted the formula to Mr. DiMuzio's percentages. The 75% nuts and passion fruits medley have made this bread very colorful and attractive. It is a bit chewy and has a medium-mild sourdough taste.
I utilized my Zojirushi to knead the dough for ten minutes and gave it a few folds afterwards before bulk fermenting it in the fridge overnight. Before shaping, nuts and fruits were folded in. Shaped dough was proofed in fridge overnight. Steamed and baked at 460F for 40 minutes.
http://www.flickr.com/photos/33569048@N05/sets/72157622439976366/
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Double means that the fruit to flour percentage is 50% ? Im guessing as Hamelman has ~25% fruit in his fruit loaves.
Was there any candied citrus peels in your fruit mixture? I have been thinking of adding those to savory breads but have yet to try...
25% raisin and 25% golden raisin
No candied citrus peels in my fruit mixture, only pineapple, mango, papaya, kiwi, strawberries, cherries, raisins and cranberries etc..
Yippee
Must be a great bread for eating with cheese such as brie or similar. I just love that combination.
The loaves are really pretty too!
It's filling and curbs my craving for sweets like ice cream. An ideal evening snack for me when my resistance to the temptation of junk food is at the lowest.
Thank you for your compliment.
Yippee
Yes, great for snacking...and I can eat it like a main meal ;)
Yippee,
This looks like something I would make for myself. I love dried fruits. I think I'll make this now; I have sultanas, dark raisins, dried Montmorency cherries, cranberries, candied peels in my pantry. Thanks for the idea!---cake diva
Me, too. I'll try different combinations of fruits and nuts in the future. Happy baking.
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