Hazelnut and Fruit Sourdough Loaf

After reviving my sourdough starter recently, it's been sourdough central around here. I may turn into a chunk of cheese or a slice of ham, because I'm on a sourdough roll (sorry!)



Hazelnut and Fruit Sourdough Loaf
Makes 2 loaves

For the Fruit Soak:
50g currants

150g sultanas

200ml water

For the Dough:
200g leaven (active sourdough starter)
750g lukewarm water
900g baker's flour
100g fine wholemeal flour (I used Atta flour)
20g fine sea salt
100g toasted hazelnuts
Corn meal for dusting the pan

Make the Fruit Soak:

Put the fruit in a bowl, pour in the water, mix and cover with plastic wrap. Set aside  in a cool place overnight. Drain and discard the water. 

Make the Dough:
Put the leaven and 700g of the lukewarm water into a large mixing bowl and stir. Add both the baker's flour and the wholemeal flour and mix until fully combined. Leave to rest in a the bowl covered with a damp tea towel in a cool, dark place for 35 minutes.

Add the salt and the remaining 50g lukewarm water and mix, folding the dough over itself. Transfer the dough to a large clean bowl, cover with a damp tea towel in a cool, dark place and leave it to rest for 3 - 4 hours.

Turn the dough out onto a work surface. Knead it briefly then add the drained fruit and hazelnuts. Knead the fruit and nuts into the dough. Some will tray to escaps, but keep chasing them around the kitchen bench and push them back into the dough. Cut the dough into 2 even portions. Put the dough into two large mixing bowls lined with flour-dusted tea towels. Cover with damp tea towels and pop them in the refrigerator overnight.

The next morning, take them out of the fridge and leave them in a warm spot to rise. They should rise by about a third.

Turn the dough out onto a lightly floured work surface and shape them into balls, cupping your hands around the base and tucking the sides underneath the loaf as you turn it. The dough should have a taut, smooth surface,

Preheat the oven to 250C or as high as your oven will go.

Put a sheet of baking paper in the bottom of a large Dutch oven and dust with corn meal. Place one of the balls of dough into the pan, cover with the lid and leave to rest in a warm spot for 30 - 60 minutes. Once puffy, make a deep cross in the dough with a sharp knife or blade, put the lid on and put it in the oven, reducing the oven temperature to 210C immediately. Bake for 20 minutes, then remove the lid and bake for a further 40 minutes. Crack the door of the oven open slightly for the last 10 minutes of baking.

Place on a wire rack to cool for at least 1 hour before slicing.

Bake the second loaf exactly the same way.