bake - October 2016 - 14
ingredients
Plum Chocolate Hearth Bread
Natural dried plums not only add taste and tex-
the dough hook, combine the flour, cocoa pow-
ture to baked goods, they reduce fat content and
der, and yeast. Add the honey and sponge and
add fiber, making them ideal for healthier baking.
mix until a coarse dough forms. Let the dough
rest for 20 minutes.
They provide moisture retention that works
wonders on hearty grains and other dry foods.
Add the salt and mix on medium speed until the
They're cost effective. And they're easily incor-
dough is smooth and pulls cleanly away from
porated into a wide variety of bakery applica-
the sides of the bowl, about 5 minutes. Add the
tions, from breads, sweet goods, and cereals, to
Plum Amazins and dried cherries and mix on low
cereal bars, confections and snacks.
speed until the dried fruit is evenly distributed in
the dough, about 2 minutes. Place the dough in a
For a creative new bread perfect for offering to
lightly oiled bowl, cover with plastic wrap or a lid,
customers during the fall holidays, try this idea
and let it rise at room temperature until doubled
for Plum Chocolate Hearth Bread, courtesy of
in volume, about 2 hours.
Sunsweet (www.sunsweetingredients.com).
To shape the loaves: Dust a work surface with a
Ingredients
thin layer of flour. Turn the dough out onto the
Sponge
surface and cut in half. For each half, place the
Bread flour 300 grams / 2 cups
cut sides of the dough facing down. Cup both
Unprocessed wheat bran 15 grams / 1/3 cup
hands around the dough and rotate clockwise,
Water 435 grams / 15 fluid ounces
tucking the edges under with the sides of your
Active dry yeast 4 grams / 1 teaspoon
palm until the dough forms into a ball. Dust the
dough generously with flour and cover with
Dough
a kitchen towel. Let the dough rest until the
Bread flour 310 grams / 2 1/4 cups
rounds have risen to the point at which they
Cocoa powder 25 grams / 1/4 cup
lightly spring back to the touch, about 1 hour.
Active dry yeast 4 grams / 1 teaspoon
Honey 70 grams / 3 1/2 tablespoons
About 30 minutes before baking, place a bak-
Kosher salt 12 grams / 1 heaping tablespoon
ing stone on the bottom rung of an oven and
Sunsweet Plum Amazins 200 grams / 1 1/2 cups
preheat oven to 500°F. Right before baking,
Dried sour cherries 130 grams / 1 cup
mist the sides of the oven with water. Uncover
the dough. With a sharp paring knife, make one
Instructions
long cut about 1/2-inch deep down the center
To make the sponge: In a large bowl, whisk
of each round and 2 to 3 small slashes on each
together the flour, bran, water, and yeast.
side of the cut.
Cover the bowl with plastic wrap and let sit at
14 < OCT 2016 | bakemag.com
room temperature for 30 minutes. Refrigerate
With a floured baking peel, slide the loaves onto
overnight. Bring the sponge to room tempera-
the baking stone and bake for 5 minutes. Lower
ture for at least 1 hour before mixing. Alterna-
the oven to 350°F and bake until the crust takes
tively, after mixing the sponge, leave it at room
on a deep brown color and feels firm and crisp
temperature for at least 2 hours or as long as 6
to the touch and the bottom of the bread sounds
hours before proceeding to the next step.
hollow when thumped, about 40 more minutes.
To make the dough: In a stand mixer fitted with
Transfer to a wire rack and cool completely.
http://www.sunsweetingredients.com
http://www.bakemag.com
bake - October 2016
Table of Contents for the Digital Edition of bake - October 2016
bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
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