Fruit & Nut – Sourdough Recipe


95 g Laucke Rye Wholemeal T180 Flour
95 g Seed Chef
142 g Water at 25°C
359 g Laucke Rye Wholemeal T180 Flour
180 g Chef
431 g Water at 25°C
1,889 g Laucke Euro T55 Flour
944 g Leaven
1,228 g Water
38 g Salt
944 g Mixed Fruit
142 g Walnuts
19 g Mixed Spices


  1. DAY 1: Prepare Chef:

    Refresh a maintained Rye Chef, by weighing ingredients into a clean appropriately sized container, or bucket, and mix or whip by hand for 2 minutes, or until amalgamated.

  2. Scrape the sides’ clean, affix lid, and leave in ambient temperature of 25°C for 2 hours before placing in a retarder set at 10°C for 22 hours.

  3. DAY 2: Prepare Leaven:

    Using active Chef prepared the day prior, create Leaven by weighing ingredients into a clean planetary mixer bowl and mix on low speed with beater/paddle for 1 minutes, or until amalgamated, scraping down bowl where required.

  4. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  5. Affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 16 hours.

  6. Feed remaining Chef according to 'Chef Refreshment Recipe' with quantity suitable for following days use.

  7. DAY 3: Create Dough:

    Determine Water Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C.

  8. Take and record the temperatures of the Room, Flour, Leaven and allow 20°C for heat generated by friction during the mixing process. Subtract the 4 recorded temperatures from the base temperature of 100°C (i.e.: desired dough temperature x 4), to determine the water temperature required for the dough to finish mixing at 25°C.Eg. 100°C, - 23°C, - 22°C, - 14°C, - 20°C = 21°C.  Therefore the water would need to be tempered to 21°C for creating a dough in the recorded environment of this example.   

  9. Weigh Ingredients:

    Weigh tempered water into the Leaven, and pour into spiral mixer then add flour and spices.

  10. Delay the addition of salt until the final minutes of mixing.

  11. Once the dough is developed, gently mix and fold through fruit and nuts until evenly combined.

  12. Mixing Time Guide:

    Mix for 3 minutes on low speed. Scrape down the bowl and reconfigure dough.

  13. Mix for another 3 minutes low speed.

  14. Add salt and turn by hand into dough.

  15. Mix for a further 2 minutes on low speed.

  16. Add fruit & nuts, then reconfigure the dough.

  17. Mix in 30 second intervals on low speed, reconfiguring after each, until evenly combined.

  18. Take and record dough temperature. N.B. Amend friction temperature if required for future water calculations ie. if dough finished at 27°C will need to increase friction temperature allowance to 22°C.

  19. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 1 hour in ambient temperature of 25°C.

  20. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  21. Affix lid and proof for a further 1 hour.

  22. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts.

  23. Intermediate shape loaves into rounds and place on a board lightly dusted with fine semolina.

  24. Cover with cloth and intermediate proof for 30 minutes.

  25. Final Shape and Proof:

    Shape loaves as desired and place into cloth lined baskets, tins or on boards as free form loaves, using cloth (or french couche) pleated and dusted with semolina, as support between each loaf

  26. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 2-3 hours, or until fully proofed; or retarded at 10°C for 14-18 hours.N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  27. Cut, Load and Bake:

    Roll/transfer free form loaves onto a peel and place tin loaves near oven ready to be cut and loaded.

  28. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  29. Load loaves immediately into preheated oven and bake directly on stone or ceramic tile floor where possible and steam for 3-5 seconds.

  30. Bake at 240°C for 40 minutes (Tins) or 30 minutes (Bloomers). Damper/vent may be opened for the final 5 minutes of baking for tin loaves to bake out with minimal further colouring.

  31. Brush tops of loaves with a boiled milk and sugar glaze immediately after unloading.

  • Sourdough Breads
  • Bake for 40 minutes (Tins) or 30 minutes (Bloomers)


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