Mulberry lemon bread!

I’ll try and type out the recipe.l as best I remember. Altered The Perfect Loaf’s lemon herb recipe to be lemon mulberry. I was not good and did not take temps, just kinda read the dough as I went. Bread is good, though it’s a very light berry flavor.

In morning, mix levain – 81 g Ap flour, 27 g rye flour, 108 g water, 54 g ripe sourdough starter
Let sit 5 hrs our until bubbly and ripe

30 mins before levain is ready, mix 1,161 g Ap flour, 81 g rye flour, and 783 g water. About 150 g of the water I replaced with juice I squeezed from my berries. Let sit next to levain until it is ready.

Mix prepped flour, levain, 24 g salt, 34 g water. Mix until we’ll incorporated, then use slap and fold method until dough is fairly smooth.

Spread 3 g lemon zest and the spent berries and seeds you used for the juice onto dough and massage in. Put into container for bulk fermentation.

Let rise for about 3.5 hours or until dough is well risen. Do 2 sets of stretch and folds at 30 min intervals during the first hour.

Divide and pre shape dough, let rest on counter 35 minutes. I did two large loaves here, or can be 4 smaller ones.

Shape dough and put into proofing baskets and retard in refrigerator overnight.

In morning, preheat oven to 450F with baking stone, and pull out loaves and score the dough. Put loaves on preheated stone, and add ice to hot tray and quickly close oven. Bake with steam for 20 mins. Remove water tray. Bake another 25-30 mins until done.

by cloudclippers