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| Finished article |
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| Crumb |
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| After the first prove |
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Dividing
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| Shaping |
This recipe is a combination of the one from Richard Bertinet's book
Dough and the method from Ken Forkish's
Flour Water Salt Yeast.
Makes 2 large loaves.
Ingredients
- 400g strong wholewheat flour
- 600g strong white bread flour
- 800g water at around 30 degrees Celsius
- 20g salt
- 4g instant dried yeast
- 200g rum-soaked prunes
- 1/2 teaspoon of fresh-ground cardamon
Method
- Soak the prunes overnight in a dark rum.
- Put the prunes and cardamon to one side, and mix the remaining ingredients together till roughly combined (around 3 minutes on the slowest speed if using a mixer).
- Increase the speed on your mixer to the second slowest setting and mix for another 6 minutes. The dough will still be quite wet and loose, but will have some discernible strength.
- Add the cardamon and prunes, but don't take too much liquid across with the fruit, and mix on the slowest speed until just distributed throughout the dough.
- Form the dough into a ball and place in a lightly-floured, covered bowl to prove.
- Prove for five hours at 25 degrees Celsius, giving it four folds, one every 45 minutes, to improve the dough strength.
- Divide and shape the dough into two balls.
- Place in well-floured proving baskets, cover and refrigerate overnight.
- In the morning preheat a Dutch-oven to 250 degrees Celsius for a good hour.
- TAKING GREAT CARE NOT TO BURN YOURSELF bake the loaves sequentially straight from the fridge, cutting your desired pattern in the top.
- Bake covered for 30 minutes, take the lid off and bake for around another 10 minutes to colour the loaf.
- Leave on a wire rack to cool.
