We all know, life is getting beautiful once you have children in the house – but there are also „tougher“ times. But how ist that if the children were ducks?
Well, actually there is no huge difference. Karin and I can „tweet“ you a lot of insights as mama and papa duck. Check out our whole duck-adoption story of our duck kids Rodrigo & Dolores on Instagram.
But: what the he** … I meant: “flour”, does that story have anything to do with a bread recipe? Are you gonna…?!!! Nooo, don’t even think about it! It ist he absolute opposite!
As duck parents, youldn’t even think of preparing a goose for Christmas. Imagine, that goose could be Rodrigo’s cousin! No way…
What we definitely don’t wanna miss is this amazing aroma spectrum of the Christmas goose’s stuffing: plums, cinnamon, marjoram and chestnuts!
That’s why Birgit’s timing for requesting an autumn-winter-loaf-recipe was just perfect.
And here we go – a brandnew fella for our #brotokoll Fleur de Levain Series:
A double stage wild yeastwater poolish for pure natural leavening power. Joining the main dough: fresh and mashed plums.
An incredible flour mix of earthy and roasted dark rye, breadflour, Semolina Rimacinata and Swiss dark flour. Not to forget: chestnut flour as „the very special extra“
And once you get to the mouth-watering combination of dried plums, roasted chestnuts, cinnamon blossom and marjoram – there it is: the goose. A lucky one!
Happy baking and a breadtastic pre-XMAS-start to all of you!
- 216 g Breadflour available at bongu.de
- 50 g Swiss dark flour available at bongu.de
- 25 g Semolina Rimacinata available at bongu.de
- 10 g Dark rye flour available at bongu.de
- 20 g Chestnut flour
- 10 g Fleur de Levain milled
- 46 g Wild yeastwater active
- 170 g Water
- 52 g Plums fresh, mashed
- 30 g Chestnuts roasted (or cooked), chopped
- 45 g Plums dried, chopped
- 7 g Salt
- 1 tsp Honey
- 5 g olive oil
- 1 tsp Cinnamon blossom milled (alternative: cinnamon, milled)
- 1 ,5 tsp Marjoram dried
TA (Hydration) 175 (75%)
23g Wild yeastwater, active
Mix all pre-dough ingredients. Depending on the power of your yeastwater, let it rise between 8 and 12 hours until the Poolish has doubled in size (put it into a high bin or container).
23g Wild yeastwater, active
For the second pre-dough stage: mix all indicated ingredients. Let it rise again - this time between 3 and 5 hours (the Poolish should again double in size).
50g Swiss dark flour
25g Semolina Rimacinata
20g Chestnut flour
10g Fleur de Levain
10g Dark rye flour
52g Plums, fresh
1TL Cinnamon blossom, milled
Mash the fresh plums. Roast the dark rye flour for a couple of minutes (but don't do that too long - as the flour will get a very bitter taste). Now mix the mashed plums, the roasted flour and all other indicated flour types with Fleur de Levain, cinnamon blossom, honey and water. Let the lump-free mix rest well covered (Autolyse) for 45-60 minutes (if you knead with your kitchen-machine) or 2-3 hours (if you knead by hand).
92g Poolish (2. stage)
5g Olive oil
Add the Poolish (2. stage) to the autolyse mixture and knead the dough for 4 minutes with your mixing-machine (low level), until it releases from the bowl. Now increase the kneading-speed for 2-3 minutes. Next: add the olive oil (lower your speed while adding the oil and increase speed once the oil has been absorbed). A good window-pane-test is not necessary this time (dough temperature should be around 26-27 degrees). If you knead by hand: mix the dough 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 (either by hand or with your kitchen-machine) knead another 2-3 minutes. Put the dough into a greased container and let it rest well covered for 1 hour at an ambient temperature of 25 degrees.
45g Plums, dried and chooped
1,5 tsp Marjoram, dried
Moisten your working surface with water, release the dough onto the surface and laminate (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Lamination). Before you fold the dough during the lamination, sprinkle the dough with the mixture of dried plums, roasted chestnuts and marjoram. Return the dough into the greased container and let it rest for 45 minutes. Perform a light set of stretch & folds and let it rest again for 45 minutes. Lightly stretch and fold again and let the dough ferment until it achieves a volume increase of approximately 80% (a bit less than doubled in size). Cover the dough well and put the container for a long dough-rest of 24 hours into your fridge (5 degrees Celsius).
The indicated quantities are for 1 loaf of 680g.
The indicated hydration (75%) includes only the half of the mashed plums as liquid!