Texture and flavor at the forefront of loaves baked with both sorrow and healing in mind. Bibas family members Yarden, Shiri, Ariel, and Kfir have inspired and unified supporters of Israel since October 7, 2023. Unfortunately due to the Shiri and her sons being returned following their tragic deaths. They unified their loved ones and supporters in sorrow as well. To honor their memory, I revisited a recipe whose primary color (orange) matched their hair and return campaign color.

Choosing to prepare and bake a recipe that involves some trickier techniques allowed me to both temporarily take my mind of the difficult emotions I was processing and then share the experience with my family and friends. These loaves came out great on all fronts! In turn, I’m looking forward to continuing to utilize my sourdough baking as a source of mindful healing.

Like sourdough bread, may their memory nourish our souls and bodies.

Recipe:
45% whole grain / 530g flour per loaf
265g Freshly Milled Wheat – 25%
110g Whole Manitoba – 10%
110g Whole Spelt – 10%
110g Manitoba – 10%
480g Bread Flour 45%
215g Starter
25g Salt
160g Maple Syrup
827g Water – 80% hydration
-> 400g Sweet Potato puree? Substitute about half the water with puree and then add more water and a bit of puree in small amounts until flour is well hydrated.
120g each pecans and dried cranberries – incorporated during first set of folds.

Process:

The Night Before Dough Prep Day: In the afternoon, take your sourdough starter out of the refrigerator and feed it as usual. Then rinse off and cook two large sweet potatoes in the oven until soft. Once done, let them cool until you can safely removed their peels. Using water as needed, puree until smooth in a food processor or with an immersion blender. Finally, weight out flours and create your levain (starter for baking).

Dough Prep Day: In the morning, mix the flour, salt, water, puree, and starter. As stated above, start by substituting half of the water with puree and then add more water and small amounts of puree as needed to fully hydrate the flour. Next, add and incorporate the maple syrup…During the first of 3 sets of stretch and folds (each separated by 30 minutes) add the pecans (crushed) and dried cranberries. After finishing the 3rd set of folds allows the dough to bulk ferment. Once done, pre-shape, let rest for 25 minutes, then final shape into boules and or batards (round or oblong loaves). Lastly, transfer to bannetons, cover, and cold proof overnight.

Baking Day: Preheat oven with dutch oven inside to 250C (482F) with fan. After 30 minutes of preheating, remove your first proofed loaf from the refrigerator, dust the bottom with rice flour, transfer onto a piece of partchment paper, and score as desired. Bake covered for 25 minutes and then uncovered at 230C (446F) with fan for 18-20 minutes (until desired crust color is achieved. Fully cool on wire rack and enjoy!