Ingredients:
400g Strong white bread flour.
300g Water
150g Sourdough starter, fed 12 hours previously at a ratio of 1 part starter: 1 part water: 1 part flour.
150g Mixed dried fruit
1 tsp Cinnamon powder
0.5 tsp Dried ginger
0.25 Grated nutmeg
1 tblsp Black treacle
1 tsp Salt
Method:
- Place all the ingredients in a large mixing bowl and mix together to form a dough. Cover the bowl and leave for 30 minutes.
- Remove the dough from the bowl and knead for 10-15 minutes until a strong elastic dough is formed. If using a stand mixer, mix with the dough hook on a medium speed for 8 minutes.
- Place in a lightly oiled bowl and cover, leave at room temperature for 6 hours.
- In the bowl fold the edges inwards and flip upside down, place back in the bowl and leave for half an hour.
- Repeat the folding process 3 more times, always ensuring the folds are folded into the same side, this is to create tension on the outer side of the dough.
- After completing the folding process 4 times place the dough onto a slightly dampened surface with the outer side of the dough facing down. Flatten slightly and fold a quarter of one side into the centre, repeat with the opposite side. Rotate the dough 90 degrees and repeat, pinch together so the dough has formed a tight ball.
- Place the dough into a lightly floured banneton and refrigerate overnight (8 hours)
- Pre heat an oven to 200 degrees ( 400 degrees F) gas mark 6
- Turn the dough out into a dutch- oven or large oven proof saucepan.
- Lightly dust the dough with a little flour and score with a razor in a semi circle about 1 cm deep.
- Place the lid on the pan and bake for 20 minutes, remove the lid and finish baking for a further 5 minutes.
- Check the bread is cooked by tapping on the bottom if the bread sounds hollow its done.
- Allow to cool before slicing.
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