Roasted Hazelnut and Prune Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    26

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

The Concentrated Crunch of the Roasted Nuts and the intense sweetness of the dried fruit balance each other in this bread. The combination of flavors and textures makes a bread that is easy to enjoy. The hazelnuts should be thoroughly roasted. Whole nuts are baked at 350° to 400°F on sheet pans for 8 to 12 minutes. Once cool enough to handle, their skins should readily come off when rubbed between your hands, and the nuts themselves should have a brownish hue. The interior portion of a loaf of bread never gets above 212°F, so the nuts will not continue to roast as the bread bakes (except those nuts that are exposed on the surface). Therefore, take the time to get a full roasting so the nuts can impart all of their delicious flavor to the bread. The prunes should be chopped coarsely before using.

Pre-Fermented Flour: 20%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 15 lb 7.5 kg 1 lb, 8 oz 75 %
Whole-Wheat Flour 5 lb 2.5 kg 8 oz 25 %
Water 13.2 lb 6.6 kg 1 lb, 5.1 oz 66 %
Butter, Soft 1 lb .5 kg 1.6 oz 5 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .3 lb, fresh .15 kg, fresh .17 oz, instant dry 1.5 %
Hazelnuts, Roasted And Skinned 2.5 lb 1.25 kg 4 oz 12.5 %
Dried Prunes, Coarsely Chopped 2.5 lb 1.25 kg 4 oz 12.5 %
Total Yield 39.9 lb 19.95 kg 3 lb, 15.5 oz 199.5 %

Stiff-Levain Build

Bread Flour 4 lb 2 kg 6.4 oz ( cups) 100 %
Water 2.4 lb 1.2 kg 3.8 oz (½ cup) 60 %
Mature Culture (Stiff) .8 lb .4 kg 1.3 oz (2 T + 1 tsp) 20 %
Total 7.2 lb 3.6 kg 11.5 oz

Final Dough

Bread Flour 11 lb 5.5 kg 1 lb, 1.6 oz (4 cups)
Whole-Wheat Flour 5 lb 2.5 kg 8 oz (1⅞ cups)
Water 10.8 lb 5.4 kg 1 lb, 1.3 oz (2⅛ cups)
Butter, Soft 1 lb .5 kg 1.6 oz (3 T)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .3 lb, fresh .15 kg, fresh .17 oz, instant dry ( tsp)
Levain 6.4 lb 3.2 kg 10.2 oz (all less 2 T + 1 tsp)
Hazelnuts, Roasted and Skinned (See HeadNote) 2.5 lb 1.25 kg 4 oz ( cup)
Dried Prunes, Coarsely CHOPPED 2.5 lb 1.25 kg 4 oz ( cup)
Total 39.9 lb 19.95 kg 3 lb, 15.5 oz

Method

  1. Stiff Levain: Make the final build approximately 12 hours before the final mix and let stand in a covered container at about 70°F. During hot weather, or if the levain will ripen for longer than 12 hours, the flour in the levain build can be salted at 1.8 percent to slow its activity.
  2. Mixing: Add all the ingredients to the mixing bowl, with the exception of the hazelnuts and prunes. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. The nuts and the prunes will take some moisture from the dough once incorporated, so the dough should be slightly on the loose side at this point of the mix. Turn the mixer to second speed and mix for approximately 3 minutes more, to a moderate gluten development. Add the nuts and fruit and mix on first speed just until they are evenly incorporated into the dough. Desired dough temperature: 76°F.
  3. Bulk Fermentation: 1 to 1½ hours.
  4. Folding: If the bulk fermentation lasts 1½ hours, fold after 45 minutes. No folds are needed if the dough ferments only 1 hour.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong. Rolls or pan loaves can be made as well.
  6. Final Fermentation: About 1 hour at 76°F.
  7. Baking: With normal steam, 460°F for 40 to 45 minutes. Lower the oven temperature to 420°F after 15 minutes to avoid excessive browning due to the prunes.