Saw someone post theirs a few weeks back and had to try it.
500g mungoswells strong white
350g water
10g salt
100g starter
Eyeballed blueberries and raspberries and added a small amount of grated white chocolate during S&F, if I had to guess about 1/2 a cup of each.
Autolyse flour, water (added salt here)
Added starter a couple of hours later
4 sets of S&F 30mins apart.
Bulk fermented for around 26 hours. Yes, 26 hours. Room temp 14c and dropped overnight, sunny Scotland.
Shaped into a banneton and into the fridge overnight.
Into loaf tin cloche at 220 for 30 minutes, lid taken off and put in for another 25 at 200.
Only issue I've got is the raspberries gave out a lot of liquid during baking so the crumb surrounding each piece is a bit soggy. I'd probably try to use freeze dried next time, that and less salt.
Tastes amazing with butter and jam.
This sub has given me so much inspiration.
by -3663
6 Comments
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Looks delicious!
Thanks for the inspo and the heads up about raspberries 💖 I’ve been wanting to get some freeze dried fruit and try fruity inclusions
Grabbed that recipe because 🤤
That looks great, and yes, freeze-dried do work great, and I feel have a more pronounced flavor as well. Problem is, I find I am popping the blueberries like candy while baking, lol.
Yummm