‘Vermont Sourdough with Toasted Pecans & Sultanas’

May 22 (edited) • 🍞 Recipes

I scaled the recipe to make one loaf at a total of 1,289 grams to fit a 13-inch oval banneton. Baked in an enameled baker.

Total flour, 614 grams: 75% KA Bread flour, 20% KA Whole Wheat flour, and 5% Dark Rye flour. 75% hydration, 1.9% salt, 18% sultanas, 18% toasted pecans, and 20% levain (100% hydration).

When mixing, I had a request to add some mixed spice. I added 1 ½ Tbsp.

(Mixed spice: Cinnamon 2 tsp, Nutmeg 1 tsp, Cloves ½ tsp, Ginger 1 tsp, Allspice 1 tsp, Coriander 1 tsp, and Mace 1 tsp. I always have a jar of this on hand.)

Ingredients:

Bread flour - 393 g
Whole wheat flour - 121 g
Dark rye flour - 30 g
Water - 393 g
Salt - 12 g
Levain - 121 g (100% hydration)
Pecans (toasted) - 109 g
Sultanas - 109 g

Method:

Toast the pecans
Soak the sultanas overnight in rum and drain.
Mix the levain the night before using a 1-5-5 feed, 70°F for 10 hours
Mix all, holding back the nuts and sultanas.
45-minute fermentolyse (Brod & Taylor @ 78°F)
Perform 3 sets of stretch & folds at 45 min. Intervals.
Add the nuts & sultanas on the 2nd stretch & fold
Bulk proof until you have a 60% increase in the original mixed volume. This took 1 more hour. (Brod & Taylor @ 78°F)
Shape and place in a 13-inch oval banneton.
Refrigerate overnight
Preheat the oven with an enameled backer to 500°F.
Score
Lower the heat to 475°F and bake for 20 minutes with the cover; lower the heat to 450°F and bake for 20 minutes without the cover.