Overview
Dried plums (prunes) bring concentrated sweetness, deep caramel and a slightly tangy note to sourdough. Because they are dense and chewy, prunes need predictable rehydration and careful distribution in the dough to avoid wet pockets or uneven fermentation. Practical handling and baker's-percentage thinking produce consistent results whether you make a rustic boule or an enriched loaf. [1] [2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurement of dried fruit and dough ingredients
Banneton Proofing Basket
Helps shape and support enriched sourdough loaves with inclusions
Dough Scraper/Bench Knife (OXO)
Useful for folding dough and cutting sticky dough with fruit
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Troubleshooting & Tips
Common issues and fixes: - Wet pockets or sticky zones: Chop prunes smaller, reduce soaking water added to dough, or add prunes later in the bulk to prevent localized overhydration. [1] - Fermentation running too fast (fruit sugars accelerate activity): Reduce fermentation temperature slightly, shorten bulk times, or lower initial starter percentage. Track temperature with an instant-read thermometer when refining schedules. [2] - Dense crumb near inclusions: Ensure adequate gluten development before adding fruit. Use gentle folding and consider a short bench rest after incorporating inclusions to let gluten relax and re-distribute hydration. [1] [2] - Uneven distribution: Use lamination or divide-and-fold technique to spread fruit evenly without overworking the dough. A dough scraper helps portioning. [1]
Selection And Prep
Choose pitted prunes with minimal preservatives for clean flavor. Chop or roughly dice larger pieces for even distribution; small whole prunes can clump. Measure by weight on a kitchen scale for repeatability. Rehydrate prunes before adding them to dough unless you aim for chewy, intact pieces: simmer in just-boiled water or soak at room temperature for 20–60 minutes depending on size and dryness. Save the soaking liquid — it contains sugars and flavor that you can fold into your dough liquid, but reduce total dough water accordingly to keep hydration accurate. [1] [2]
Hydration And Bakers Percent
Treat prunes and their soaking liquid as part of your dough's overall hydration. Typical inclusion rates: 10–20% of flour weight for noticeable fruit without structural compromise. If you use 15% prunes (by weight of flour), and you rehydrate them to near their original pliability, count most of the soaking water as part of dough water but subtract an allowance for sugars absorbed by the fruit. Example: 500 g flour × 15% = 75 g prunes. If 75 g prunes soak and absorb 25 g water, only 50 g of the soaking liquid should be added into the dough calculation. Weigh everything on a digital kitchen scale and record numbers to refine your percentages in future bakes. [1] [2]
Incorporation Methods
- Recommended approaches:
- Final Autolyse Addition: Add rehydrated prunes after autolyse and initial stretch-and-folds to avoid enzymatic impact on gluten development during long autolyses. Use a dough scraper or your hands to fold pieces gently into the dough for even distribution. [1]
- Lamination: For high-hydration doughs, spread dough, scatter diced prunes, fold and roll once to trap fruit without smashing it. This limits sticky clumps and preserves crumb structure. [2]
- Be conservative with mixing energy; vigorous mixing can macerate fruit and create sticky, sugary zones that ferment faster than the surrounding dough. Use a large mixing bowl for manual folds and a dough scraper to divide dough cleanly. [1] [2]
Flavor Pairings And Uses
Prunes pair well with nuts (walnuts, hazelnuts, almonds), spices (cinnamon, nutmeg), and darker malty flours like rye. Combine prunes with 10–20% chopped walnuts or almonds for texture and nutty balance; see related ingredient pages: Walnuts (/en/sourdough-knowhow/ingredients/walnuts), Haselnuesse (/en/sourdough-knowhow/ingredients/haselnuesse), Mandeln (/en/sourdough-knowhow/ingredients/mandeln). Use prunes in breakfast loaves, rye blends, or sweeter country breads where their sugars enhance crust caramelization. [1] [2]
Practical Recipe Note
Quick example: For 500 g flour at 70% hydration, 15% prunes (75 g) rehydrated with 50 g water: subtract 25 g from the total dough water to keep the dough at target hydration. Add prunes after 30–60 minutes of bulk fermentation and perform 3 gentle folds to distribute. Proof in a banneton proofing basket and bake in a Dutch oven or cast iron pot for controlled steam and oven spring. Record weights and times to refine your next bake. [1] [2]