Recipes from Home

This is the appropriate amount for the UBM. We normally make twice this.

• 250 g dried pears
• 250 g dried figs
• 250 g prunes
• 250 g raisins
• 125 g almonds
• 125 g hazelnuts
• 8 g anise seed
• 15 g instant yeast (2 packets, or ~ 2 tbsp)
• Salt
• 800-900 g flour
• 600 g water (from soaking fruit)

Cut dried fruit (keeping the pears separate) into small pieces. Cover the figs, prunes, and raisins with at least 1 liter of water and soak for several hours. Chop the nuts coarsely. Toast the anise seed.
Mix the sponge:
Combine 375 g flour, the yeast, and 600 g of the water used to soak the fruit. Cover and let rise for an hour.
Mix the dough:
Put the sponge and the fruit, nuts, anise, and salt into the UBM. Add 400 g flour. Crank for 2-3 minutes, adding up to 100 g additional flour as needed. Put the dough into a large bowl.
Bulk ferment:
Cover the dough with plastic wrap and a towel, and let rise for several hours, or until doubled in bulk.
Shape:
Shape into oblong loaves (~6 loaves, scaled at approximately 500 g each). Place on cookie sheets lined with parchment paper. Cover with plastic wrap.
Proof:
Let rise for an hour.
Bake:
Preheat oven to 350°F (or 325 ° F convection). Bake for 50 minutes, rotating racks halfway through. Cool on racks.