This Pear almond sourdough bread is one of the delicious sourdough breads and taste like dessert without addition of any added sugar. Naturally sweetened with pear and nutty almond with touch of cardamom.
If you love this apple pie sourdough bread, you should love this combo or pear and almond too. They are one of the irresistible combinations you can ever find.
There are lot of pear and almond coffee cakes, and cakes are there however together in a sourdough boule is first time.
Health benefits of Pears ?
Pears are one the best fall fruit which are not only delicious in so many dishes and boast more fiber, potassium, and folate than apples. Also has a calorie of 100 each. Pears contains pectin, a soluble fiber that may help lower blood cholesterol and reduce the risk of heart disease and colon cancer. Pears are fat free, cholesterol free, and sodium free.
95% of the ones grown in the U.S. come from western states like California, Washington, and Oregon. There are 3 popular varieties of pears juicy and sweet Bartlett pear which is green in color, firm and crunchy Bosc (brown) and the sweet Anjou (green or red).
If you are planning to use pear in cooking experiment then use Boscs, Bartletts, and underripe Anjou’s which have a denser texture that holds up well for cooking, including poaching, roasting, grilling, or baking. Extra sweet pears such as Comice, Forelle, and Seckel are excellent dessert.
You can get pears almost year-round. Bartlett pears are the first ones you can get from the beginning of August. Then they are quickly followed by Anjou, Bosc, Comice, Seckel, and Forelle pears, last through the winter.
Flavors that compliment with pears
Spices like Cinnamon, allspice, nutmeg, cardamom goes well with Pears. You can also add lemon zest as well as vanilla, lemon, or almond extracts with pears.
You need following ingredients
Bread flour: I used Artisan bread flour as it has 13% protein.
Rye flour: Rye add nuttiness to bread. Here I used around 8.3% of flour.
Spelt flour: Adds extra flavor to the boule. Around 8.3% of the total flour weight .
Levain : I used 100% sourdough starter to make a levain which in turn a combo of bread flour and rye flour.
Water Here 75% hydration as more pears will gives out water during second fermentation.
Salt : Adds flavor the bread as well as control the fermentation. Around 2% used.
Pear : You do not need to peel the skin. Just remove the seed and chop it into small cubes. Yes, it is small cubes otherwise it will be difficult to rise. . I used around 61% of pear ( 1 Bartlett pear)
Almond : Almond slices are used . As slivered almond can tear the dough. (8.3%)
Cardamom : its optional but it adds dessert like flavor and taste without any addition of sugar.
See recipe card for quantities.
First you need to make the dough with flour, starter, salt
After ½ of bulk laminate the dough and incorporate pear and almond and cardamom and continue to fermentation before shaping the dough.
Once the second proof / overnight in refrigerator finished next step is to score the dough and bake .
What other fruit you can use to make this sourdough bread
When you are using apple use cinnamon instead of cardamom.
If you are not a fan of almonds use any other favorite nuts.
You can also use cheese instead of nuts along with pears.
Points to remember while adding Pears to sourdough?
You do not need to peel the pears; you can just use as such but make sure to chop them small.
Always use maximum of 75 % hydration, so that water from the pear will balance in the end.
You need to use freshly grounded green cardamom than a pre-grounded one for maximum flavor.
I did not use any sweetener in this recipe if you want you can add brown sugar maximum 15g .
Do not use slivered almond as it can tear the dough while shaping.
When adding fruits to the sourdough dough always incorporate during the lamination process. Rather than mixing up in the beginning.
Make leavain/ Leaven around 8. A .M
Autolyse the Flours with water 12.30 A.M
Incorporate into the dough 1. 00 PM
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate pear, cardamom, and sliced almonds.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake Bake at 7.00 A.M
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Pear Almond Sourdough Bread
- 19 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 bread flour
- 10 g rye flour
- 50 g water
- 350 g Artisan bread flour
- 35 g Rye flour
- 35 g Spelt flour
- 315 g Water
- 84 g Leavain
- 8.4 g salt
- 256 g Pear
- 35 g Almonds
- 5 cardamom pods crushed
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
AUTOLYSE THE DOUGH
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle pears, almond and cardamom on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
SCORE AND BAKE
- When you are ready to bake preheat oven to 475°F/ 246°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.