UN LEAVENED BREAD RECIPES

Steps:

• (12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
• (1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
• (3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
• (3:40 a.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
• (7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
• (7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.
• (7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

Steps:

• Put the raisins, the sultanas and the currants in a large bowl, add 4 tablespoons of brandy and mix well then cover and let the brandy absorb for 12 hours.
• Turn on the oven at 130°C/266°F and line an 18cm/8″ round tin with a double layer of parchment paper.
• Pour the flour, the butter at room temperature, the sugar, the eggs, the peel of the lemon and the orange, the mixed spices, the nutmeg and beat until a smooth and creamy mixture is obtained.
• Pour the raisins and candied fruits plus almonds and almond flour in the mix and mix well using a wooden spoon until the ingredients are well combined. Your mixture will be extremely sticky at this point.
• Transfer the mixture into the pan, leveling the surface and then bake for about 5 hours always at a low temperature (130°C/266°F). The cooking can be checked by using the toothpick test (Insert a toothpick into the center of the cake. Pull it out and if it's fully baked, there won’t be any wet batter on it).
• Let it cool completely, wet it slightly with whiskey and wrap it well in three sheets of parchment paper. Store the cake in an airtight container, letting it soak in the whiskey and wetting it every 3-4 days with more whiskey so that it stays longer.
• If you want to decorate the cake, take some honey and spread it on the surface, then put a marzipan layer first, followed by a layer of white royal icing. Add other Christmas-themed sugar decorations and consume after at least 24 hours after it was decorated by cutting it into slices of the desired size.