Preparation info

  • Makes

    450 g

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 170 ml/6 floz/¾ cup fruit juice with a high sugar content, such as pineapple, pear


About a week before you plan to bake your bread, place the fruit juice in a container and set aside in a warm place to ferment for 3-4 days.

When the fruit juice has fermented, place all the ingredients in a food mixer and mix with a dough hook on low speed for 6-8 minutes or until a smooth silky dough has been achieved.

Set the dough aside in a warm place for 1 day, after which