When Martin presented his Windfall Bread with grated apples I knew that this is a recipe I had to test. And when I looked in the basket with windfall from my parents garden I saw some quinces which looked like they had to be used up quickly. And so I but some grated quinces in the in the bread dough, too.
The bread is really great with a moist and soft crumb and a hint of sweetness due to the fruits.
- 40g Sourdough
- 200g flour Type 550
- 140g Water
- 550g flour Type 550
- 250g Wheat, freshly milled
- 375g Water
- 5g fresh yeast
- 20g Salt
- 100g quince, grated with peel
- 200g Apple, grated with peel
In the morning mix water, flour and starter for the sourdough and ferment for about 10 hours at 25°C.
In the evening knead all ingredients 5 min at the slowest speed and 5 min at higher speed until medium gluten development. Let rise for 2 hours
After fermenting form in two breads and place in brotforma seam side up. ´
Proof overnight in the fridge,
In the morning heat the baking stone at 250°C.
Prior to baking, slash the loaves, and place in the oven. Turn the temperatur back to 200°C and bake the bread for 45 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.