Surprisingly with the fresh cherries and cherry maple syrup this bread was not overly sweet. The cherries were not at all overpowering.
This was made with fresh-milled durum and spelt flour with a small amount of KA bread flour in the levain. I also added some cherry maple syrup to the levain to make it interesting and a little sweeter. The egg yolks added some nice flavor.
I used my Ankarsrum to mix the dough and did 3 sets of coil folds before a pre-shape, final shape and overnight sleep in the fridge.
Open-baked with steam. Nice moist fairly open crumb and good oven rise. This makes amazing grilled bread and is perfect for a sandwich as well.
I used my Ankarsrum to mix and open-baked with steam.
The dough temperature was 75°F, and I let it bulk proof at 75°F until it reached around 55% rise in my proofer. Total time of bulk fermentation from when the starter was added was 4.5 hours.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked.
Tangzhong Directions
Add the water to the durum flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. It should be like wallpaper paste when done. Remove from the heat and cool until it’s about room temperature. I have started putting it in an ice water bath to cool it quicker, and it’s kept it’s loose consistency this way.
Cherry Slurry
If using fresh cherries, remove the pits and add them to a mini-food processor and pulse until you have a nice slurry. Drain in a fine mesh sieve and remove as much water as possible. You can add the cherry juice in the main dough as part of the water amount if desired.
Main Dough Procedure
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except for about 1/4 of the water. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 25 minutes. Next, add the levain, Tangzhong, sour cream, maple syrup, egg yolks, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt and the remaining water if needed, and mix on speed 4-5 until you have a nicely developed, smooth dough. Don’t be afraid to mix longer. I have found that upfront gluten development is key if you want a nice open crumb. Lastly add the cherry slurry and mix until incorporated.
Remove the dough from the bowl and place it in a lightly oiled bowl or proofing container, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds 30 minutes later. It’s important to build the layers of gases by doing the coil folds.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. (Note: the % rise amount is a guide and with experience you will be able to tell when your dough has finished the initial bulk. You should see nice bubbly dough on the bottom and sides, and the dough should be jiggly). Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
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