Effortless Harvest Bread Fruit (Print Version)

# Ingredients:

→ Dough Base

01 - 445g all-purpose or bread flour
02 - 1.5 tsp salt
03 - 0.5 tsp rapid-rise or instant yeast

→ Nuts

04 - 50g walnuts or pecans, chopped up

→ Citrus

05 - Zest plus juice from a whole orange

→ Additional Liquids

06 - Enough tap water to top up the soaking liquid to 355ml

→ Miscellaneous

07 - Cooking spray for greasing parchment and dough
08 - Flour, just for dusting

→ Dried Fruit

09 - 130g dried cranberries
10 - 100g golden raisins

# Instructions:

01 - Get the bread out of the Dutch oven, put it on a wire rack, and let it cool down all the way. It's ready to slice when not warm anymore.
02 - Take the lid off the Dutch oven. Keep baking it for another 25 to 35 minutes till it's a deep golden brown and the middle hits 96°C to 99°C when you check with a thermometer. If it's browning up too fast, just loosely lay some foil over the top.
03 - Turn on your oven to 230°C but don't wait for it to preheat. Bake the bread with the Dutch oven lid on for 30 minutes right away.
04 - Put your oven rack in the middle spot. Lift the plastic off the dough. Sprinkle a bit of flour over the dough. Grab a sharp knife or blade and slice a 15cm-long cut into the top that's about 1.25cm deep. Pop the lid on the Dutch oven and set it in the cold oven.
05 - Use the parchment to lift the dough into your big Dutch oven. Lightly drape with plastic. Let it hang out somewhere warm for about two hours till it's way bigger and puffy. If you poke it and your finger leaves a little dent, it's good to go.
06 - Pull the edges of your dough in so it forms a ball. Put the dough ball seam-side-down on the parchment you greased earlier. Give the top a light mist with cooking spray.
07 - Cut parchment into a 30cm square and spread it out. Spray it with oil. Set the dough on a floured counter, dust with more flour, and fold and stretch it a few times gently. Don't overdo it.
08 - Cover the bowl tight with plastic wrap. Leave it out at room temp (around 21°C) for 12 to 20 hours. It'll get puffy and bubbly on top.
09 - Pour in the soaking liquid over the dry mixture. Use a strong spoon or spatula to stir until all the flour's mixed in. You'll get a shaggy dough.
10 - Whisk together your flour and salt in a big bowl. Dump in the yeast, orange zest, the soaked cranberries and raisins, and the chopped nuts. Stir until it all looks evenly mixed.
11 - Stir orange juice, cranberries, and golden raisins in a small bowl. Cover and microwave for a minute on high—it should steam. Let it sit 15 minutes to plump up. Drain, saving the juice. If needed, top up the juice with water so you have 355ml total fluid.

# Notes:

01 - Tastes best the same day you bake it. Keep leftovers in the freezer, wrapped up tight.
02 - All the nutrition info is an estimate based on what's listed above. Extras like toppings aren't included.

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