All the flour was freshly milled with my Mockmill 200, except for a small amount of KA bread flour in the levain.
This was mixed with my Ankarsrum and had 3 sets of coil folds 30 minutes apart. I laminated in the cherries after the last coil fold and could have done a better job as the cherries were not spread as evenly as they should have.
I also used the water I soaked the cherries in as part of the main dough water. The balsamic was a thick, premium version with blueberries added.
I refrigerated the dough after it rose about 50% after shaping. They were oven-baked with steam at 450F.
The crumb was very moist and chock full of flavor. It’s as open as you can expect with such a nice amount of whole rye in the mix.
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.
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, sour cream, balsamic vinegar, honey, 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.
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. Laminate the dough, add in the soaked and drained cherries, and place it back in your proofing vessel to finish bulk proofing.
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, with 1 baking stone above it and another 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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