Rum-soaked prune and cardamon bread

Finished article

Crumb

After the first prove

Dividing

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.