So, I've finally put together a fruit loaf with Earl Grey tea in it. It's an Apricot and Earl Grey Fruit Loaf, and I'm eating it right now. It's delicious! Beautiful soft texture with bursts of fruity sweetness and the occasional bergamot explosion of the Earl Grey tea. I based this loaf around SourDoms Basic Fruit Bread, so thank you Dom for such a great loaf. Here it is:
|1Tbs Earl Grey Tea||14 grams||0.49 oz||2.80%|
|Water||300 ml||10 fl oz||60.00%|
|Organic White Flour||500 grams||17.65 oz||100.00%|
|Starter (mine is 100% hyrdration with 40% wholemeal and 60% white.)||200 grams||7.06 oz||40.00%|
|Maple Syrup||20 grams||0.71 oz||4.00%|
|Salt||7 grams||0.25 oz||1.40%|
|Cinnamon||5 grams||0.18 oz||1.00%|
|Dried Apricots (sliced)||125 grams||4.41 oz||25.00%|
|Currants||125 grams||4.41 oz||25.00%|
Total Flour Weight: 500 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
1. Start by boiling the water and pouring over the tea. Leave to infuse and cool a little.
2. Put into the mixing bowl the flour, salt and cinnamon.
3. Pour the warm tea (including the leaves) in with the flour and start mixing.
4. Add the starter and maple syrup and mix until it comes together. Leave for ten minutes.
5. Knead well
6. First fermentation - I left mine in my proving box for 3 hours at 25C.
7. Knead the fruit into the dough.
8. Shape and into the tin or banneton then into the fridge overnight.
9. Next morning, preheat oven 230C.
10. Pull the loaf straight out of the fridge, turn it out from the banneton, slash and put straight into the oven on a tray or pizza stone.
11. Steam the oven with water spray then bake 10 minutes at 230C then turn down to 180C and bake for a further 30 minutes.
12. Pull it out of the oven, rest to cool and enjoy with lashings of butter!!!