Sourdough Bread with Blackberry Rosemary Pomace

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.
In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

 

500 g White spelt flour #630 130 g Blackberry and rosemary pomace 300 ml Water, at room-temperature 15 g Rye sourdough starter 8 g Fine sea salt

1. Place all the ingredients in the bowl of your stand mixer fitted with a dough hook. Mix until the dough comes away from the bowl easily, 10-12 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to rest for 5 hours at room temperature. Stretch and fold about every 2 hours. Then proof the dough in the fridge for another 12-14 hours.
2. Turn out the dough onto a floured work surface and shape into a batard or boule. Place it, with seam side down, into a well-floured proofing basket for a further 2-3 hours at room-temperature.
3. Preheat the oven to 250C/480F with a baking stone and a tray at the bottom of the oven for the steam. Invert the bread onto a piece of parchment paper, so now the seam side down. Score the bread and place it directly onto the baking stone. (or you can shape the dough into a log and place it in a loaf pan, then sprinkle some seeds over) Pour 1 cup of water into the tray at the bottom of the oven. Close the door immediately and bake for 15 minutes.
4. Open the oven door to let the steam escape and lower the temperature to 210C/410F. Bake for a further 30-35 minutes until golden brown and crisp. Cool on a wire rack and cool completely before slicing.

© 2022 | http://angiesrecipes.blogspot.com

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

© 2022 | http://angiesrecipes.blogspot.com