Sourdough Fruit And Nut Rolls Recipes

SOURDOUGH FRUIT AND NUT ROLLS

Steps:

• Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
• Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
• Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
• Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
• You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
• Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
• Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
• When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
• Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
• Bake at 475F
• 10 minutes lid on
• 10-12 minutes lid off
• If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

SPICED FRUIT SOURDOUGH LOAF

Steps:

• Dissolve the honey in the hot tea.
• Combine the raisins, currants and orange zest in a heatproof bowl and pour the hot tea over. Cover and leave for 3-6 hours.
• Using a fine sieve, strain the fruit over a jug, reserving the soaking liquid. Set fruit aside, covered in the fridge, until the next day.
• Measure the soaking liquid and make up to 400 ml with tap water if necessary. Set aside until you're ready to make the dough.
• In a large bowl, stir the flour, salt and spices together.
• Dissolve the sourdough starter in the reserved soaking liquid.
• Stir the liquid into the flour, salt and spices. Bring together into a rough dough that leaves the sides of the bowl clean.
• Cover the bowl with cling film and leave overnight or 14-16 hours.
• Scrape the dough out of its bowl onto a well-floured worktop and flatten out.
• Spread half the soaked fruit over the dough. Fold over the sides of the dough to cover the mix and flatten the dough again.
• Spread the rest of the fruit over the dough, fold over the sides again and continue folding until it's distributed evenly
• Shape your loaf to the proving vessel, cover with cling film and leave to rest 10 min.
• After 10 min place the dough into lined, floured proving basket or tea towel-lined bowl, cover with cling film and leave for 90 min.
• After 60 min preheat oven to 250C/500F/Gas 10 and put a cast iron pot with lid into the oven.
• After 90 mins, carefully flip the dough from the proving basket into the pot, slash the top, replace the lid and put in the oven. Turn heat down to 220C/425F/Gas 7. Bake for 30 min.
• After 30 min remove pot from the oven, take bread out and put bread directly on the oven shelf. Bake for 10-20 min until the bread is cooked through, turning down the oven if necessary to stop the outside burning
• Leave on a wire rack to cool.