Dutch Currant Bread

I started off with Current Bread because it had the fewest ingredients.

This is how the original “recipe” looked:

And this is my version scaled to 940g:

That’s right, no water. I was so convinced I would need water, I weighed out a jug so I could calculate how much I added. I didn’t need water.

I figured that the moisture from the soaked currants would help and, OK the dough was stiff, but quite workable.

Usual routine, hand mix, 3 x 10 kneads with 5 minute rests, 4 hours fermentation with folds at hourly intervals. Shape, 3½ hours prove in basket. Baked in the Pico 50 minutes, 250C top 220C bottom, steam for 15 minutes. In a convection oven I would have given it a straight 50 minutes at 210C.

The crust was maybe over-crunchy but that could be adjusted in the next bake or maybe I’ll try it in a tin. The flavour, combination of the sweetness of the currants and the cinnamon, was great. And improved over 2-3 days.

Good start to my little project.