The holiday season in my house was all about fruit. Raisins, currants, cherries, candied peels, and ginger pieces soaked in heady, boozy concoctions notched up with spices. fruit cakes with marzipan, flambé puddings, rich, fluffy panettone. Lights, candles, overstuffed aunts and uncles, a little too much wine, and wrapping paper all over the floor!
Well, here’s your fruit! My attempt at Panettone, the closest I can make in a wood-fired oven. This formula comes from Michael James’ The Tivoli Road Baker. Generous handfuls of fruit (raisins, currants, figs, dates, and dried apricots) soaked in a little booze and spice, mixed into a sourdough made of 33% whole grain flour (red fife, rye, and spelt) and proofed in a bread pan for a lofty loaf that can fit neatly into the toaster.
Beautiful toasted with butter and a cup of tea or morning coffee. Infused with warmth and love. What else is there?
This bread is normally made in bread tins. Since we expect orders to exceed the number of bread pans on hand, some loaves will be made as round, freeform boules.
As a Baker’s Choice, it will be available Sunday.