We had a raisin bread last week that was super good, so I thought that it couldn’t help but be even better with more fruit. And it is! This recipe makes 2 loaves, but you can separate before the second Rubaud kneading if you want to make one with the add-in and one without. I did one loaf with fruit and one with garlic cloves, rosemary, and chives this time!
Levain
35g starter
35g all purpose flour
35g whole wheat flour
70g room temperature water
Dough
804g bread flour
75g whole wheat flour
705g room temperature water
175g levain
18g sea salt
Add in (for 2 loaves)
3 TBSP sugar
1 ⅓ cup dried fruits (I used FruitOns All American Mix)
Process
Early morning prepare the levain in a glass or plastic container. Cover lightly and set in a warm place (I use my oven with the heat off but the light on)
When the levain starts to get close to doubled, begin your autolyse by mixing the two flours and 660g of room temperature water. Fully incorporate the water and flour. Allow to sit for 90 minutes near your starter (same warm place).
Add the levain and 20g of water and mix. Rubaud (or slap and fold) knead for 5 minutes. Allow to rest for 30 minutes.
Add the salt and the last 25g of water plus your add ins. Rubaud knead for 5 minutes, then rest for 15.
Stretch and fold 3 times at 15 minute intervals, then 3 times at 30 min intervals.
Set your dough aside to finish the bulk rise for about 2 hours. When it’s done it should be showing signs of fermentation and the top should look a little jiggly. Divide (if you haven’t previously) into two pieces and reshape. Rest 30 minutes and final shape and the place in a floured or cloth-lined batard/basket/bowl.
Place in the fridge overnight. In the morning, heat the oven to 500* with your dutch oven inside (or 450 if you are using a clay or stone baker). Take the bread from the fridge, tip out onto a piece of parchment, score, and place in your dutch oven. Bake 20 minutes with the lid on at 500* and then another 30 with the lid off at 450* (or 25 with lid on and 30 with lid off if you are starting at the lower temp).
This video shows the basic process.
This one shows Rubaud kneading.
