When the days become shorter again and the sunlight is fading … when it gets colder again and the frustrating amount of rainy afternoons increases … when the Caribbean summer reggae sound suddenly turns into an autumn blues then …… we are even more happy!
Yes, I know that wasn’t quite convincing yet – but I really mean it, because we turn any autumn blues, grief and gray surroundings into a heartwarming symphony.
We’re talking about a breadified comfort food highlight which embraces even heavy season-change grumblers.
Pear. Pecan nut. Maple. Cinnamon.
That doesn’t just sound like real soul food – it is!
Pears fried golden-brown in butter are paired with roasted pecans and pamper themselves a maple syrup-cinnamon bath on sourdough stage (feat. Italian Tipo 0, Tipo 2 and roasted, freshly milled spelt. The result: a cracking crust and tender crumb, that put us into a flavor trance which makes us forget all worries.
With this in mind: enjoy your autumn as a second spring, when every leaf is a flower… (Albert Camus)
Tag your results with #brotokoll on Instagram & Facebook. I can’t wait to see your bakes!
For even more tipps, tricks and recipes, join me in one of my workshops! Do you already know my individual #brotokoll Coach sessions? For more information just send me a message!
- 230 g Breadflour, alternative: Italian Tipo 0 available at bongu.de
- 30 g Italian Tipo 2 flour "Primitiva", available at bongu.de
- 30 g Spelt berries roasted and freshly milled; available at bongu.de
- 58 g Levain 3-4 times fed, as described in the recipe below
- 233 g Water
- 6,5 g Salt
- 45 g Pear chopped into cubes
- 25 g Pecan nuts roasted and coarsely chopped
- 15 g Maple syrup
- 10-15 g Butter for frying the pear cubes
- some Cinnamon
TA (Hydration) 182 (82%)
This time frame is just an indication and depending of the activity of your sourdough culture. I highly recommend using the same flour for building the levain, as you are using it for your usual sourdough feeding.
Check out my sample feeding-schedule below in the recipe notes or in the recipes "Lime story" or "Moulin Ruch".
30g Italian Tipo 2 flour (Primitiva)
30g Spelt berries, roasted and freshly milled
233g Water (cold)
Mix all flour types and the indicated amount of water and let the dough rest well covered for 2-3 hours at room-temperature (Autolyse).
25g Pecan nuts, roasted and coarsely chopped
15g Maple syrup
Fry the pear cubes with some butter in a pan until golden brown. In a bowl, mix the roasted and chopped pecan nuts with the pear cubes, maple syrup and a pinch of cinnamon. Now let the stuffing rest until you use it during the lamination step (see bulk fermentation).
Add your levain to the autolyse dough and mix it by hand for 5-10 minutes (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Kneading). Cover the dough and let it rest for 20-30 minutes. Now add the salt and knead another 2-3 minutes. Put the dough into a greased container and let it rest well covered for 30 minutes at room temperature.
Moisten your working surface with water, release the dough onto the surface and give the dough a light round of stretch and folds. Return the dough into the greased container and let it rest for 45 minutes.
Now laminate (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Lamination) and sprinkle the pear stuffing onto the dough. Return the dough again into the greased container and let it rest for 30 minutes.
Perform now 2-3 rounds of coil folds with 30-60 minutes in between (judge the right moment of folding always depending on how much your dough is spreading in the container). After the last round of folds, let the dough ferment untouched until it achieves a volume increase of approximately 40-50%.
The indicated recipe quantities are for 1 loaf of 672g.
The indicated hydration does not include the maple syrup as liquid.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
Levain buidling timetable - Example:
As most of you are maintaining your starters in the fridge for a couple of days during the week, it is extremely important that your sourdough is fed 3-4 times, before builidng the levain (the last feeding) for your planned bake. Those feedings will reduce the acid load and will increase your starter's activity level. Have a look at the Tutorial-Video.
For the feedings, just work with very small quantities of flour and the according ratios of starter (the sourdough you have stored, or the amount resulting from the stages of the timetable-example shown below) flour and water. All produced discards can be perfectly used for making flavorful Fleur de Levain. HERE is the instruction guide.
Friday morning: 1:3:3 (2g starter: 10g flour: 10g water)
Friday noon/afternoon: 1:5:5 (2g from previous stage: 10g flour: 10g water)
Friday evening: 1:10:10 (2g from previous stage : 20g flour : 20g water)
Saturday morning: LEVAIN: 1:2:2 (previous stage : flour: water) - you should end up with the total amount as indicated in the recipe
This example shall show you the way how you may plan your feedings. Observe your sourdough - and try to estimate the time it needs to rise until it's peak at a certain feeding ratio. On your baking day, you'll use your levain on the young side (4-5 hours young at its peak). This favors both, open crumb and ovenspring.