Sourdough Fruit Bread Recipe
Prep
4h
Cook
45m
Total
4h 45m
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Steps
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Nutrition Facts
Per serving287 calories
Calories from
- Protein 10%
- Carbs 84%
- Fat 6%
-
Fat Low 2 g 3%
-
Saturated Fat Low 0 g 0%
-
Carbohydrates High 60 g 20%
-
Fiber 3 g 12%
-
Sugar High 14 g 28%
-
Protein 7 g 14%
-
Cholesterol Low 0 mg 0%
-
Sodium 350 mg 14%
% Daily Value is based on a 2,000 calorie diet.
Notes
TIME PROCESS
9 am Premix and autolyse for around an hour, forming up the dough and leaving to rest for another 30 minutes before stretch and folds.
11 am 1st stretch and fold
11.30 am 2nd stretch and fold – add half the dried fruit.
12 pm 3rd stretch and fold – add other half of the dried fruit.
12.30 pm 4th stretch and fold
1 pm Bulk fermentation at room temperature remembering that the honey will speed up bulk fermentation.
6 pm Shape dough into a batard, adding in the cinnamon swirl, place into banneton and then into fridge for cold fermentation.
9 am Wake and bake! The next morning, you can get up, make a coffee and bake your sourdough fruit loaf!
9 am Premix and autolyse for around an hour, forming up the dough and leaving to rest for another 30 minutes before stretch and folds.
11 am 1st stretch and fold
11.30 am 2nd stretch and fold – add half the dried fruit.
12 pm 3rd stretch and fold – add other half of the dried fruit.
12.30 pm 4th stretch and fold
1 pm Bulk fermentation at room temperature remembering that the honey will speed up bulk fermentation.
6 pm Shape dough into a batard, adding in the cinnamon swirl, place into banneton and then into fridge for cold fermentation.
9 am Wake and bake! The next morning, you can get up, make a coffee and bake your sourdough fruit loaf!
Imported & edited by @christina
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