Autumn bread in ferment

This bread comes from my lucky encounter with Asian culture, which has been using fermented fruit water for millennia now. A meeting in which I was able to merge mine Italian culture of mother yeast with this innovation. From white grapes and raisins a fermented water is born, which gives the bread a light fruity scent, and a shelf life equal to the breads of the past.

Time of realization: 24 hours + time for fermented water
Degree of difficulty (1 to 5): 4

Ingredients

The recipe is divided into two parts: we will have to create the fermented water to then obtain the preferment.
Let's start by creating the water

Fermented water
150 g raisins washed quickly
300 g packaged still water
1 tablespoon of honey or brown sugar
clean plastic bottle of at least 750 ml
NB if you do not want to use sweeteners, increase the fruit to 200 g

Starter
60 g fermented water
60 g strong flour (I give 15 proteins)

Autumn preference (dough)
350 g of 12 protein flour
150 g of 13 protein flour
380 g of water at 25 ° C
100 g of starter created with: 50 g of fermented water and 50 g of flour with at least 13 proteins
10 g salt

Procedure for making the Autumn Bread in ferment

For fermented water
I used raisins, (but you can use any fresh or dried fruit or vegetables, figs, grapes, apricots, plums, apples, tomatoes, flowers, leaves, etc.) except bananas and pineapples.
Rinse the raisins, add the water, honey and close the bottle.
Store at room temperature around 25 ° C, shake in the morning and in the evening and open the cap for a few seconds to release the gases that will be created in the meantime. Over the days the water will become opaque, cloudy, then the smell will become must-like and many bubbles will begin to be seen on the surface, during and immediately after shaking.

On the 5th day the water will be ready. If it is not very active, add more raisins and a little honey. Filter through a colander and use. It can be kept for a few days in the fridge.

Starter
Mix and place in a jar, marking the starting point with a felt-tip pen in order to easily see the doubling.
The starter will double in 4, maximum 5 hours, held at around 25 ° C.
If it takes more hours, then it will be necessary to do a new refreshment in order to give more strength.
PS the water must be filtered and placed in a closed bottle, kept in the fridge, it will be used to create a new water with fruit or vegetables.
Replace 50 g of new water with 50 g of fermented water, in this case the new water will already be active on the 2nd day.

Autumn preference (dough)
Put the flours in autolysis with 340 g of water and put them in the fridge.
In the meantime, create the starter and keep at least 25 ° C, in 4 hours it should double.
Add the starter to the autolysis, add a little more water and mix very well, making it string perfectly, add the salt and the remaining water.
Put everything in a bowl, rest for 30 minutes, then make 3 series of folds in the bowl with a rest of 40 minutes. Put the dough in a greased container, start rising and keep in the fridge until the next morning.

In the morning bring to room temperature and double the mass. Pass on a floured surface, shape and place in a basket covered with a cloth.
Wait about 40 minutes, keeping the dough formed in the basket at 25 ° C, cover with a cloth. Refrigerate for another 4 hours. Turn on the oven with the pot inside and let it reach the maximum temperature. Turn the dough into the basket, taken directly from the fridge onto paper oven and with the latter help to pass the dough into the pot, cover with the lid.

cooking

with lid: 15 minutes at 250 ° C
without lid: 15 minutes at 200 ° C
on the grill: 15 minutes at 180 ° C
ventilated: cook draft 20 minutes at 160 ° C
The bread must be golden and light if anything, prolong the draft.
The recipe was made by Carla Small