My first blog post here. :)
This loaf is a modification of the Tartine bakery formula and method. I wish I could figure out a way to prevent solids added to the dough from popping out after shaping. The cherries on the surface charred a bit much but the rest of the bread is so nice that I can overlook that fault. Lovely untoasted with butter.
Cherry and Chocolate Sourdough Boule
100 g. leaven
375 g. water
500 g. unbleached organic white flour
10 g. sea salt
100 g. dried Montmorency cherries
50 g. dark chocolate, broken in pieces
Mix 100% hydration starter with equal amounts of water and flour to yield enough for 100 g. of leaven plus extra if needed to store (i.e. 40 g. starter, 40 g. water, 40 g. flour). Allow to rise to peak. Mix 100 g. leaven with 350 g. water, add flour, and mix with hands. Autolyse for 45 minutes. Add remaining 25 g. water and salt. Mix with hands. Fold in chocolate and cherries. Do stretch and folds in bowl every 30 minutes for 2 1/2 hours. Pre-shape and rest for 20 minutes. Shape and put in floured banetton. Cover and refrigerate overnight.
Pre-heat dutch oven at 550F. Place boule in dutch oven and slash. Reduce oven temperature to 450F and bake covered for 20 minutes and uncovered for 25 minutes.