Baker’s Schedule
OPTION 1
- The night before – Feed sourdough starter (at a 1:3:3 ratio)
- Day 1 – 9 am. Mix the dough
- 9:20 am – Bulk fermentation at a warm temperature for approximately 4-6 hours until the dough has bulked out by at least 50%.
- 2:30 pm – Cold proof until the evening.
- 8:30 pm – Shape and rise overnight at room temperature. This works if your kitchen doesn’t exceed 65°F/ 18° C overnight, or you’ll risk the dough over-proofing. On a hot night, it’s best to follow option 2.
- Day 2 – 8 am – The next morning, bake.
OPTION 2
- Day 1 – 8 am– Feed sourdough starter
- 2 pm – Mix the dough
- 2:20 pm –Bulk ferment in a warm place for approximately 4-6 hours until the dough has bulked out by at least 50%.
- 6:30 pm – Cold proof until the morning
- Day 2 – 8:00 am – The next day, shape and let the bread rise until doubled in a warm spot, around 4-6 hours.
- 1 pm – Bake
Mixing the dough by hand
The dough can be kneaded by hand using a slap-and-fold method. Combine flour, spices, eggs, vanilla, orange juice, milk, brown sugar, salt, and sourdough starter in a large mixing bowl. Use a fork to combine it into a shaggy dough first, then switch to using your hands and form it into a thick dough.
Add softened butter and use your hands to squish everything together until the butter is incorporated. This part is quite messy. Pull the dough onto a clean work surface and slap and fold it for around 8-10 minutes until it’s smooth and glossy. A sticky dough is easiest to handle when you use quick movements. Once the dough is smooth and strong, stretch it into a square and add on the dried fruit and orange zest. Fold the dough over the fruit to tuck it in. Roll the dough on the bench, gently kneading to incorporate the fruit.
Alternatively, you can stretch and fold the dough instead. Everything together into a thick and sticky dough. Over the next two hours, perform around six sets of stretches and folds. After this, continue with the bulk ferment.
