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Rye Chocolate Cherry Sourdough


CHOCOLATE CHERRY SOURDOUGH BREAD

Similar to Zingermans. Recipe from http://www.thefreshloaf.com/node/1983/chocolate-cherry-sourdough-bread. Cups of flour measured using the scoop method -- don't spoon in! Prep time includes overnight rising.

Recipe From food.com

Provided by ellie3763

Time 15h50m

Yield 1 loaf, 10 serving(s)

Steps:

  • The night before, dissolve the starter into the water as best you can. Mix the salt with the flour.
  • Dump the flour into the starter slurry and mix it all up together until it's all hydrated. The dough should be very tacky and maybe a little sticky, but not super sticky.
  • Cover the bowl with plastic or a plate, and let it sit at room temperature (about 70°F, more or less) for about 12 hours (anywhere from 10-14 should be fine).
  • Pour some boiling water over the cherries. If you can't find dried tart cherries, dried cranberries will usually do almost as well. Let the fruit soak for about 15 minutes, drain and then place them on towels or paper towels to dry.
  • Mix it up with the chocolate and cherries in a bowl.
  • Flour a workspace lightly, and then gently turn the dough out onto the board. With wet hands, lightly pat the dough into a rectangle. Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Fold the final third of the dough like a letter, and then turn the dough one-quarter. Follow the same procedure, and then cover the dough. Let it rest for about 15 minutes.
  • Now, after letting the dough rest for 15 minutes, gently shape the dough into a boule, and place it in a well-floured banneton.
  • Let rise for 3 hours.
  • Put my cloche, a dutch oven, oven-safe casserole, baking stone, or baking sheet in the oven and preheated it to 500°F.
  • Score bread, bake (covered if possible) for 30 minutes, and then uncovered for about 17-18 minutes (about 48 minutes total). Let cool.


Chocolate Cherry Sourdough Bread image

Number Of Ingredients: 7

Ingredients:

  • 1/2 cup active sourdough starter (100% hydration)
  • 2 1/4 cups bread flour
  • 1 1/8 teaspoons salt
  • 3/4 cup water
  • 3 tablespoons water
  • 1 cup dried tart cherry
  • 1 cup chocolate, roughly chopped


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  2. Day 1 (morning; Mix the dough): Stir in the unfed starter and water in a bowl. Once the starter has been evenly distributed in the water add the bread flour and cacao powder. Cover the bowl with a kitchen towel or plastic wrap and let sit for one hour.
  3. Day 1 (morning): Add the soaked and drained dried cherries, kosher salt and almonds to the mixture in the bowl. Combine the dough using a wet hand and folding the dough over from the bottom to top. Then Ken Forkish employs what he calls the “pincer” method to make sure all the ingredients are fully incorporated. Imagining your hand as a lobster claw (my description), cut through the dough pinching a few times, mixing, then pinching again.
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  2. To the dough: Add the salt, walnuts, raisins and chocolate chips. Lift and fold the dough over itself several times and squish with your hands to incorporate. The dough will tear slightly as you fold and the salt will not fully dissolve. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball.
  3. Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. Leave it in a warm spot to rise. Your dough is ready when it no longer looks dense and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. *See note below. Optional Step: about 30 minutes into the start of the bulk rise, you can stretch and fold the dough.
  4. Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat until you have come full circle. You will have completed 4 folds. Try to keep the fillings tucked into the dough and not on the outside. This will prevent burning when baked.
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  2. Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
  3. Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready.
  4. Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don’t worry if there are a few lumps.
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