Скачать или смотреть Sweet Sourdough bread recipe

In this video I'll show you how I make my apple pear walnut sweet sourdough bread along with information and tips on ingredients, techniques, and some family fun along the way. And if you can't watch all of it, skip to about minute 8:30 spot, that's when the apples and pear get stir fried in butter and rum. Enjoy 😁


General Recipe (more like guide lines to experiment with):

Makes about 2 lb batch
500g Flour (I use bread flour blended with fresh milled whole wheat)
100g sugar (optional, some fruits are sweeter than others, adjust liquid if omitting)
10g sea salt
100g active starter 100% hydration
325g total liquid hydration 65% as wet fruits bleed liquid as they sit longer (I use a combination of water, in-house cultured buttermilk, eggs and rum)
100g Organic Apples and nut (optional) mix
spices to taste (I like using cinnamon, cardamom, ginger, vanilla to give you some ideas)


Directions (depending on batch size, this may need adjustments, find what works for you)

For accuracy, scale all ingredients beginning with your flour, sugar, and sea salt. Then mix in your fruit and nuts.

MIx your starter and liquids together, then incorporate into your dry ingredients. Mix together until all the dry ingredients have been hydrated. Let it rest for a minute or two as you clean up.

Begin kneading the dough until the dough develops some elasticity and begins looking smoother; usually takes about 5-8 minutes by hand. Cover and let rest for 20 minutes.

Fold your dough over itself a few times rotating the bowl 90 degrees on each fold. You can do extra folds, just stop when the dough begins to tear or resist and unravels. Cover again and let rest for another 20 minutes. Repeat this for a total of 3-6 sessions. FYI- The more sessions a dough gets the firmer it will become- to a curtain point as I would not go past 6 sessions because the dough is transitioning to the bulk fermentation stage and begins to rise. Disturbing it would cause the gases to escape.

Bulk fermentation (dough doubles in size and aromas/ flavors are enhanced) could be as short as 3 hours on a warm day from the initial mixing time up to 24 hours if refrigerated after the last folding session. Your choice depending on schedule, taste preferences; as dough becomes more sour the longer it ferments.

Once dough has doubled in size, it's time to portion out your dough to shape. Let it rise for another 20-40 minutes and bake at 400 degrees F for about 20-30 minutes, or until it looks and feels done. Should be nicely browned and sound hallow when tapped on the bottom.

Let cool before cutting for at lease 20 minutes. 1 hour is better as when the loaf is fully cooled, it's easier to slice and nuance flavors are easier noted.

Have FUN!


For more info check out the following links:

Sourdough Delight Bakery (where I bake)
https://www.sourdoughdelight.com/

Authentic White Tiger Kung Fu (where I train)
https://tigerkungfu.com/

Social Media (join us)
  / sourdoughdelight  

  / sourdoughdelight  

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