Ingredients
- 604g bread flour
- 76g rye flour
- 200g whole wheat flour
- 684g water (12-25° C, depending on your room temperature)
- 50g cocoa powder
- 18g salt
- 300g active levain (100% hydration)
- 70g walnuts
- 50g dried raisins
- 85g dried figs
- 85g dried plums
Method
- Place all dried fruits in a bowl with water to hydrate them, for at least an hour before starting on the dough. Meanwhile, crush the walnuts to break them into somewhat smaller pieces.
- Mix the flour with the water in a bowl, just enough to hydrate it (autolyse). Cover and leave aside for 1 hour.
- An hour later sprinkle the salt and cocoa powder on the hydrated flour and add the levain, as well.
- Work everything into the dough, using squeezing motions, and by folding the dough over itself, until everything is combined.
- Drain and cut the rehydrated fruit into 3 pieces, and then work it into the dough. Continue folding the dough, until gluten is developed (about 6-8 minutes). The dough temperature at this stage should be between 25-26° C.
- Cover the bowl and set aside. This recipe calls for 6 stretch & folds at 30 minute intervals.
- When 4 hours have passed since step 5, place the dough bowl in the refrigerator and leave overnight.
- The next day, at a time that is convenient to you, remove the dough from the fridge and wait an hour.
- Carefully remove the dough from the bowl and place evenly on your working surface. Divide in two and shape your loaves. Place them in well-floured bannetons and cover, until they are proofed.
- 45 minutes before you bake them, place a Dutch oven in your oven and preheat it to 250° C.
- Carefully place each loaf in the Dutch oven, score them with a lame, and bake for 30 minutes covered, followed by 16 minutes uncovered, lowering the temperature to 230°C for the 2nd part. While the first loaf is being baked, the second can be kept covered in the fridge.
- Remove each loaf from the oven and leave to cool on a rack.
- Slice the bread once at least 3 hours have passed.
- Enjoy!