The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate Cherry Sourdough with Pecans

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loydb's picture
loydb

Chocolate Cherry Sourdough with Pecans

My last chocolate experiment was a bit (allright, a large bit) too sweet. This time, I eliminated the extra butter, brown sugar, and maple syrup, and went with 2 oz of bittersweet choc chips and 2 oz of milk choc chips. I added 5 oz of dried cherries and 4 oz of pecans. I also used 100% home-milled flour (mix of hard red and white wheat) and the sourdo.com Russian starter. After an initial 4 hour proof, I shaped and put in a pullman pan. Because my kitchen feels like a meat locker these days, I put the pullman pan in the microwave oven and put two cups boiling water in a sealed plastic container, then stuck it inside as well. It rose for 2 more hours, then I put the pullman pan into a cold oven, set it on 375 degrees F, and baked for 2 hours 15 minutes.

The sweetness is just about perfect for a breakfast/dessert bread. I think I'll add more cherries next time, but otherwise I'm pretty happy with it.

 

Comments

EvaB's picture
EvaB

bet it smelled good baking even though it had a top on.

I have two nice bags of dried cherries one sweet and one sour, so will have to experiment with it. My daughter wouldn't like it, but I think Dear husband would, he eats anything related to Mikey!