Bread & loaves · loaf

Cinnamon, Blueberry & Cherry Swirl Loaf

Status
Confirmed bake
Dates
not recorded
Format
Banneton, Dutch oven
Leavening
not recorded
Formerly
L07
True hydration
70.2%
Salt
1.9%
Inoculation
14.0%
Total flour
538 g
Total dough
1230 g

Formula

Formula for Cinnamon, Blueberry & Cherry Swirl Loaf. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Active starter at peak7514.0%15% inoculation, deliberately low to prevent overnight overproofing in a lean dough
Water, room temperature34063.3%
Bread flour50093.0%
Fine salt101.9%
Blueberry pie filling, strained135not recoveredDrained berries only, roughly 120-150 g
Chunky cherry jam, chilled100not recovered
Dark brown sugar50not recovered
Ground cinnamonnot recoverednot recovered1.5 tbsp
Rice flour20not recoveredFor the banneton
Total dough1230

Hydration

Added water63.3%water weighed into the dough
True total70.2%including the levain’s flour and water

377.5 g total water / 537.5 g total flour.

Scale

  • Active starter at peak75g
  • Water, room temperature340g
  • Bread flour500g
  • Fine salt10g
  • Blueberry pie filling, strained135g
  • Chunky cherry jam, chilled100g
  • Dark brown sugar50g
  • Rice flour20g

Total dough 1230 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Thursday evening: an 11am 20/80/80 feed peaks around 6-8pm, doubled or better, domed, just starting to level. Mix when the starter says so, not the clock. ~7pm: dissolve starter in water, add flour, mix until no dry flour remains, rest 30 minutes, then add salt with a splash of water and work in with wet hands. Overnight counter bulk; warm-kitchen fallback is 3 hours on the counter, then fridge, finishing on the counter Friday morning. Friday morning: strain the pie filling and laminate. All fruit goes in at lamination, none in the dough, so bulk behaves like a plain loaf. Cold retard in the banneton until Saturday morning.

Bake

Bake cold from the fridge at reduced temperatures: 450 F covered, 425 F uncovered, lowered to account for sugar browning.

Outcome

Built for a Fourth of July party. Started as cinnamon rolls, became a single swirl loaf.

Next action

No next action recorded for this bake. not recovered.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • inclusion
  • swirl
  • sweet