Infused Fruit Tea Buckwheat Sourdough

Adored by my youngest boy of its fruity scent and sweetness from the dried berries. I often make this bread, freeze it up. and toast it whenever he has cravings. If you are least fancy of sourdough tanginess, do try this recipe, you might appreciate the fruity sweetness and taste.

Baker's Percentage

• 90% Japanese Bread Flour 225g

• 10% Buckwheat Flour 25g

• 70% Cold Fruit Tea 175g

• 17% Levain 42.5g

• 2% Sea Salt 5g

• 20% Dried Berries 50g

Method

• Start by preparing cold fruit tea:

• 5g fruit tea (any desired flavour) and 200g water. Bring water to boiling point, using a teapot, add fruit tea and pour in boiled water. Let the tea brew for approx. 30 minutes and put it in the fridge to chill overnight

• Autolyse flour and cold fruit tea, for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt, rest for 10-15 minutes

• Stretch and fold, once, and rest for 30 minutes

• During lamination, sprinkle dried fruit evenly and rest for 30 minutes

• Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

• Shape the dough, proof the dough in the banneton basket for 10-20 minutes

• Cold retard for 12-16 hours at 1-3°C

• Place dutch oven in the oven and preheat at 250°C for 30 minutes

• Bake covered at 250°C for 25 minutes, and bake another 15 minutes at 230°C uncovered

• Cool for at least 3 hours before slicing

Note

• Total bulk time 6.5 hours at 25°C

• Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out.