The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pecan Cherry Ricotta Farro Bread

Isand66's picture
Isand66

Pecan Cherry Ricotta Farro Bread

It has been a while between posts.  I've been busy with the new start-up I'm working for so have not had a lot of time to post anything.  I made this tasty bake a few weeks ago.

I had found a nice surprise of Farro berries at the new Whole Foods that opened and I'm really liking the nutty flavor.  The balance of the flour was KAF bread flour along with some ricotta to soften the crumb and plenty of tasty pecans and dried cherries that were re-hydrated in water.

The flavor on this one was terrific.  I could have done a better job of getting the cherries more evenly distributed, but there's just enough in each slice to make it work.

The crumb is decently open for a bread with so many goodies packed in.

Give this one a try if you get a chance.  You can sub whole wheat for the Farro and it should come out just fine.

Here are the Zip files for the above BreadStorm files.

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 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

Comments

Elsie_iu's picture
Elsie_iu

about the uneven distribution of cherries, unless you're selling the bread by the slice :) I'm still beyond shocked at the entrancing cross-section of the pecans. The purple hues around them add character too. Hmm I wonder how the bread would be impacted if cream cheese is substituted for ricotta... Probably having a denser and moister crumb due to the increased fat content? And now I'm getting interested to try farro in bread thanks to you.

Great bread all around, Ian! This is the kind of bread that's always among people. 

Isand66's picture
Isand66

Glad you like the bread.  Cream cheese will work but it will make a softer crumb.  Hope you give a version a try.

Happy Baking.

Ian

Benito's picture
Benito

The combination of pecans and cherries sound delicious Ian.  I still haven’t tried baking with any of the ancient grains yet.  I’m starting to feel a bit more confident in my baking so I will have to venture out and try different grains in the near future.  Great looking crumb on those loaves.

Benny

Isand66's picture
Isand66

Glad you like it Benny.

Give the ancient grains a try.  Start amount with a small amount until you get the feel of it.

Happy Baking.

Ian

Danni3ll3's picture
Danni3ll3

Cherries and pecans! You can’t go wrong with those! Must be absolutely delicious!

Isand66's picture
Isand66

It was a delicious bake especially if you like pecans and cherries.

Happy Baking.

Ian

Anne-Marie B's picture
Anne-Marie B

Beautiful loaves. Dried sour cherries and pecans is on the shopping list for next time I'm in town. Thank you.

Anne-Marie

Isand66's picture
Isand66

I hope you like it when you try it yourself.  Do report back and let me know how it comes out.

Regards,
Ian