This is probably my favourite taste so far, Apple wild fennel seed and white has something very special. This combination is fantastic. It is a bread that it is good on its own just with a little dust of icing sugar or some more melted whole chocolate on top.
1000gr white flour
680 gr water
200 gr of sourdough culture( 80% hydro)
150 gr semi dried Apple ( diced)
2 tbspoon of fennel seeds
150 gr white chocolate drops
25 gr salt
50 gr Sambuca
This recipe is simple.
Let’s start baking then.
The beauty of this sourdough is that it doesn’t have any sugar added to the recipe because the fruit will release enough sweetness itself during the fermentation and the white chocolate contains lots of sugar too.
As usual, if you use a stand mixer or a professional dough mixer, you can leave the salt out and mix all the ingredients together for about 7-8 minutes. Autolyse for 20 minutes then add the salt and mix for another 7.
You then take it out of the machine and rest it in a container for about 2 hours and folding it 6 times.
Method by hand
If you mixing by hand, leave on the side the apple, the salt, and the white chocolate, we will add all of that later.
So, dissolve the starter into the water add the spices and the flour, mix until crumbly then add the salt. Leave the c
Slightly knead for a couple of minutes and rest for 20 minutes. After this time add the solid ingredients in any folds that you will be doing. Fold it 6 or 8 times in next 2 hours.
Bulk proof for about 16 hours.
Remove from the fridge and then bring to room temperature, cut into 2-3 pieces, depending on the size that you want your loaves.
Slightly fold it and roll it delicately. Put into a dusted proving basket and prove for 2 hours.
At this point you can either put it back into the fridge or bake it directly.
For fruit sourdough I use cold oven, set to 230°C and for 750 gr of loaf I bake for 40-50 minutes. Also remember to put water in a baking tray to create steam during the beginning of the bake.
Brush the bread with the Sambuca at the end, it is optional, it will lift the whole flavour profile of the loaf. If you have any fennel seed left, you can dust it on top.
This is the 5th of 7 recipes that you are going to read and hopefully try this week, so stay tuned and if you don’t want to miss subscribe to this blog and become part of our Facebook Group. This community is growing.
with baking love,
I’ll see you soon, take care