Persimmon Sourdough#

Makes 1 loaf
Hydration 67%
Time 24 hours

This recipe is a modification of King Arthur’s Extra Tangy Sourdough.

Ingredients#

Ripe persimmon

Persimmon puree

Directions#

I recommend starting in late afternoon/evening of day 1. Bread will be baked in the afternoon/evening of day 2.

Step 1 - Mix and Autolyse#

Mix starter + water + persimmon puree + 180 g flour. Beat vigorously for 1 minute.

Cover and rest at room temperature for 2-4 hours. Dough should expand about 50% and become bubbly.

Just mixed

After 2-4 hours

Step 2 - Cold Retard#

Refrigerate overnight (12 hours).

Post cold retard

Step 3 - Add Flour & Salt#

Add 105 g flour + salt. Knead until smooth (5 minutes by hand or mixer).

Step 4 - Bulk Fermentation#

Put in greased bowl. Let rise 4-6 hours until puffy. Fold every hour if you remember.

Start

Ready to shape

Step 5 - Shape#

Form into round or oval loaf.

Shaped in proofing basket

Step 6 - Final Proof#

Let rise 2-4 hours until very puffy.

Take off a little bit of dough. Put this in a small container so you can mark and more easily see how much it’s risen.

Test piece start

Test piece after rise

Step 7 - Score and Bake#

Preheat oven to 425°F, preheat with a covered dutch oven.

Gently tip loaf onto a piece of parchment paper. Use lame to score bread, or slash top with sharp knife.

Once hot, remove dutch oven from oven. Gently place loaf on parchment paper into dutch oven.

Bake about 12-15 minutes covered. Remove dutch oven lid, continue baking for 10-15 minutes until deep golden brown.

Finished crust