The Fresh Loaf

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Cherry Yeast Water Blueberry-Raspberry Ciabatta

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isand66's picture
isand66

Cherry Yeast Water Blueberry-Raspberry Ciabatta

My wife made some Sangria for the 4th of July and had a ton of fresh blueberries and raspberries left over so I decided to use some of them up.  My fellow baking friend Evon inspired this bake with her use of blue berries, cherries and cranberries in her recent sourdough breads.

I wanted to use my Cherry Yeast Water instead of a my sourdough starter.  I also wanted to incorporate some whole grains in this bake so I used some Spelt and Dark Rye (Pumpernickel) flours in the main dough.  I used some lower protein 00 style Italian flour and French style flour from KAF in the starter and the main dough.

In hindsight it may have been better to skip the 00 style flour in this one and have a little more dough strength.  The final dough was wet as expected but I did not get much oven rise and this one was more difficult to handle than Ciabatta I have made in the past.

In the end though, the bread came out just fine although a little flatter than I would have liked but it tastes terrific with a little nuttiness from the spelt and rye and the blueberries and raspberries add a whole other dimension.

This one is worth giving a try if you are up to the challenge.

Closeup

Blueberry-Raspberry-CherryY

Hydrangia2

Levain Directions Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 83 degrees).

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 83 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Directions

Mix the flours together with the water for about 1 minute.  Let it sit in your mixing bowl covered for about 15 to 30 minutes.

Next, add the Yeast Water and salt and mix on medium low for 3 minutes. You can now add the blueberries and raspberries and mix for another minute until they are incorporated.   Transfer the dough to a lightly oiled bowl using a dough scraper or spatula. Cover the bowl and let it rest for 10 minutes.

After 10 minutes transfer the dough to a lightly oiled work surface or you can do the S & F's in the bowl itself.  . Make sure you oil your hands and do a stretch and fold on all sides of the dough and flip it over and form it into a ball. Put the dough back in the bowl and let it rest for another 10 minutes at room temperature. Do this stretch and fold process three more times over the next 30 to 40 minutes.

After you do the last stretch and fold put it back in the bowl and cover it. Then let it sit at room temperature for 2 hours and cover it tightly and refrigerate overnight.

Take the dough out of the refrigerator and let it sit at room temperature for 1.5 to 2 hours.   Place a large piece of parchment paper either on your work area or the back of a baking pan and dust with flour to cover it completely. Using an oiled or wet dough scraper gently remove the dough to the work surface. You want to be very careful so you don't degas the dough and kill the big air holes you want to achieve.

Flour your hands and lightly dust the top of the dough. Use your hands and a metal dough scraper and form the dough into a 9" square and be very careful again not to manhandle the dough and degas it.

Next, cut the dough into either 3 small Ciabatta or 2 larger size loaves. I opted to go with the 2 larger size but probably would have been better making 3 smaller ones.

Gently fold the individual dough pieces into thirds like an envelope. Make sure to be very careful and not to apply any pressure. Roll the folded dough in the flour to coat it and lift it onto the parchment paper and roll it in the flour again. Rest the dough seam side down and repeat with the other piece(s) of dough.

Spray the tops of the dough with oil (I use a baking spray) and cover the pan with plastic wrap very loosely. You can also use a clean lint free kitchen towel.

After 1 hour of resting, roll the dough pieces very gently so the seam side is now facing up and lift them with your floured hands to coax them into either a 7" rectangle if making the larger size or 5" rectangle.  Try to get them to be as close to a rectangle shape as you can when you put them back down on the parchment paper.

Let them rest covered loosely again for 1 hour.

About 45 minutes before baking, pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 550 degrees F.

Place an empty pan in bottom shelf of your oven or a cast iron skillet.

Pour 1 cup of boiling water into pan and place loaves into oven. I also spray the side walls of the oven with water 2 to 3 times for added steam.

Lower oven to 450 Degrees and bake for 12 minutes and rotate the bread and bake for an additional 15 to 20 minutes until bread has a nice golden brown crust and the internal temperature reaches 200 degrees. The bread should have puffed up a little and should be hard when you tap it.

Let it cool on a wire rack for 45 minutes (good luck waiting that long!) and enjoy!

The bread should have nice large irregular holes and should be soft after cooling.

Crumb1CloseupCrumb2

Flowers1

Here are some photos of the pretzel rolls and hot dog buns I made for the 4th of July party we went to along with a cherry pie my wife made.  I also made 7 racks of ribs and a big brisket but didn't have a chance to take any photos.

HotdogbunsPretzel-Rolls1

Gardenia

ConeflowersGroup5

YellowConeflower

HydrangiawithBee
Hungry Bee!

 

Comments

evonlim's picture
evonlim

WOW... wonderful, just wonderful. a tinge of red in the crumb from the cherry YW. should be a good tart sweetness and sour.. chewy soft spongy.. good open crumb like a ciabatta should be. this one is so special. soaked it in a good olive oil and drizzle a little balsamic it would be a good YUM! layers of delicate taste runs through ones palate.. yes, i am imagining!! tell me, please? 

scrolling down through the beautiful pictures of colorful flowers, an instant perk me up!! of course, can't resist staring at those  perfect pretzel rolls, to die for! 

hungry bee on the beautiful indigo flower (my favorite color).. too bad the pie, ribs and brisket did not get into the photo album!

indeed a good celebration, so well done 

thank you Ian...

evon

isand66's picture
isand66

Thank you Evon...I thought you would like this one.  The combination of flavors really comes through and you are right it would taste perfect with olive oil and some balsamic for sure.

i will try and update with a picture if the pie when I get home from my business trip tomorrow.

look forward to your next post.

Regards

Ian

dabrownman's picture
dabrownman

going fairly fruity with your ciabatta!  Very nice crumb - looks very soft and moist.  Nice going.  Your buns and rolls look very nice too.  I've got to get some lye for pretzels, buns and bagels.  Your garden is really producing some fie flowers this year.  Everything here is toast or burnt toast:-).

What recipe are you using for your hot dog buns?

Happy baking Ian

isand66's picture
isand66

Thanks DA.  This one came out nice and tasty.  My garden is in full swing and right now we are in the middle of some serious heat but nothing like your inferno.

The hot dog buns were similar to the last burger rolls but I will send you a link to it when I get home.

happy baking!

evonlim's picture
evonlim

hey happy national blueberry month!!!

cheers

evon

isand66's picture
isand66
isand66's picture
isand66
isand66's picture
isand66

Nice!   You may convince me to add them to another bread :)

Song Of The Baker's picture
Song Of The Baker

Ian.  LOVE the idea of blueberries in bread.  I bet it is so good.  Also, I need you to bake me up a few dozen of your pretzel buns and ship them over.  I love pretzel buns, but can't see myself making them.  Motivate me in telling me how easy it is...

Our blueberry farms are stacked at the moment.  Love bringing home crates of them.  Freeze them for winter to add in smoothies and blueberry compote for spelt pancakes etc.  Yum.

John

evonlim's picture
evonlim

oh dear.. John could i bother you to go camera happy over blueberry farms!! plss..

evon

isand66's picture
isand66

Appreciate your comments.  This one does taste as good as it sounds.  You should give the pretzel rolls a try.  They are not that hard at all and everyone seems to love them. Crates of blueberries sounds great!

Thanks again and look forward to your ext post.

varda's picture
varda

Hi Ian,   Nice baking.   I'm particularly taken with those pretzels.   Want some.   -Varda

isand66's picture
isand66

Thanks Varda.  I could use some along with a bottle of vodka...my flight from Chicago to NY has been delayed 3 hours and now we're sitting on the runway with no departure time.

varda's picture
varda

Have they  demanded a ransom?   Hope you get out soon. -Varda

Skibum's picture
Skibum

. . going to HAVE to try this one.  Very creative Ian and some yummy looking baking!  I would never have thought to put berries in ciabatta.

BTW, any pointers on how a person get's a fruit yeast water started?  Cherry yeast water starter sounds most interesting. Do you get any of the cherry flavor coming through?  I'm thinking one could get some interesting tasting yeast water leavened baked goods with fruit additions.  I have been away and busy for a while and now have a couple of days down time.  I plan to bake some new things!  So many recipes to try and so little time.

Happy baking folks!  Brian

isand66's picture
isand66

Thanks Brian for the comments and I'm glad you like my post.  As far as the yeast water goes you do get a little of the cherry flavor in the end result.  I would give you exact pointers on how to start one but I'm on vacation and my notes are at home.  You can find many post including some older ones from me on this site which will give you the details.  In any case it's very easy to do.  You can use cherries to start or apples or raisins.  You want them to be organic and you don't want to wash away the natural yeast on them.  If you can't find the exact directions drop me a note and I will send them to you on Tuesday when I'm home.  

Regards

Ian