400 gr sourdough, 10 gr salt, 20 gr canola oil and about 375 gr all purpose flour (you can always add more but if you add too much from the beginning, you are screwed). And then I use equal amounts (by weight) of raisins, cranberries and sour/tart cherries: 50 gr of each (150 gr total).
Soak your berries in boiling water for 15-30 minutes - just enough water to barely cover the berries, and after they have soaked, use both berries and any left-over water there might be.
Throw everything in a bowl and mixt until maximum gluten elasticity is reached. The more "bounce" in your dough the better. Split your dough in two and put each loaf in a pan and leave to rise to double size, while preventing the dough from drying out. Once double in size, bake them 30-45 minutes (400 F).
"How do I get those "blisters" in my sourdough, Brian?" Dirty little trick that works every time: When your dough has risen to almost double size, you throw it in your fridge and leave it there until thoroughly cold. By the time you take it out, it has the right size, and it's cold and you give it a good soak with your vaporizeur, throw it in the oven and hurl 30-50 ml of water directly onto the bottom of your oven, close the door (quickly) and leave it to bake without opening the oven door until the end (or at least halfway through).
Bon apetit and if you have any questions, just hit me back. I got all the answers, information and tips you like/want/need for absolutely free.
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