I made a version of this several months ago. This time, I added dried raspberries and used Butler’s Gold whole wheat from Barton Springs Mill.
The durum and the whole wheat were milled in my MockMill 200 and sifted with a #30 drum sieve, re-milled, and then sifted with a #40 drum sieve.
The Butler’s Gold WW is an organic modern Red Winter Wheat with a neutral classic wheat flavor and is considered a relatively high-strength flour. The protein content is 15.5%.
The dough was mixed using my trusty Ankrusrum and open-baked with steam. The sugar in the maple syrup and fruit really helped move the bulk ferment along as it took only 3.5 hours at 80 F in my proofer to reach a 30% rise. Since the initial dough temperature was only 70 F and when it was done rising 30% it was only 75 F I probably could have let this go to 50%.
The end result was still a wonderful-tasting bread perfect for toast or sandwiches. The crumb was moderately open and the crust was very flavorful. The combination of flour along with egg yolks really created a flavorful bread.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Next, add the egg yolks and maple syrup. Cover the mixing bowl and let it rest for 20 – 30 minutes. Next add the levain, salt, and remaining water as needed and mix on medium-low (about speed 3) for 12- 24 minutes until you have a nice developed dough. Right before you are done mixing add the cherries and raspberries and mix for a minute until fully incorporated. (Alternatively, you can laminate the dough and add the inclusions that way).
Remove the dough from your bowl and place it in a lightly oiled bowl 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 as well. Based on the chart from 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. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping place in your banneton, bowl, or on your sheet pan and cover it so it is pretty airtight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. I usually don’t leave the dough in the refrigerator for more than 12 hours because of all the fresh milled flour but it is possible to go longer. I let this one go 17 hours total and the dough was nicely fermented.
When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare 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. Remove your dough from the refrigerator and score immediately. I used some cookie cutters to jazz it up a bit.
Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.
mookielovesbread 