Berry Sourdough

The idea of making a bread using berry sauce was tempting. I make bread with whatever leftover I have. Some breads turn out really good and also elegant.  Won't you EAT BREAD WITH ME ?

Starter Ingredients:

40 g of Starter
70 g of Water at Room Temperature 
20 g of Whole Wheat Flour
50 g of White Bread Flour

Mix above ingredients and let it rest at room temperature 8-12 hours. I made mine and rested it overnight at 70ºF.

Berry sauce:

Next morning or 8-12 hours later: place 300 g of frozen berries in low heat and let it completely defrost. It will look like this:

 
After the sauce is done, let it cool down to about 87ºF.

Autolyse ingredients:

300 g of berry sauce (add water, if necessary, to reach 300g)
120 g of Whole Wheat Flour
200 g of White Bread Flour 
Mix well by hand or mixer about 2 minutes. Let rest at room temperature for 20-40 minutes.

Final Dough: 

Add Starter and autolyse ingredients together.
Add 6 g of salt.
Optional: Add frozen blueberries at this stage. I added 130g.
It should be close to 85ºF, mix well by hand or mixer for about 4 minutes. It will be a very sticky dough. 

Bulk ferment for 4 hours with 2 stretches and folds at the fist hour. 
Shape and proof for 1 and a half to 2 hours. Mine took 1 and a half hours at 72ºF.

Preheat oven with baking stone at 515ºF at least 30 minutes prior to baking. Set a container with water at bottom shelf at least 15 minutes prior to baking. Score bread, reduce oven temperature to 420ºF and bake for 15 minutes. After first 15 minutes reduce temperature to 400ºF, remove water container and bake another 7 minutes or until golden.

Enjoy and let me know how yours turned out!
Sissy.