The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-Flour Cherry Cheddar Sourdough

isand66's picture
isand66

Multi-Flour Cherry Cheddar Sourdough

  Bread number two I baked this week incorporated some of my ever-growing collection of dried cherries along with a small amount of shredded cheddar cheese and a multitude of tasty flours.  I wanted to make a good healthy bread I could eat for breakfast and I think the end result fits the bill.

I used some of my freshly milled Durum flour in the stater and incorporated some KAF Oat flour, whole wheat, potato and European flour into the final dough.  Some cracked wheat and rye chops were added to round out the whole grain aspect of this one.

I was happy with the result other than maybe disappointed the cheese flavor didn't come through as much as I would have liked.  Next time I would increase the cheese and probably use cubes instead of shredded cheese.

Closeup1

Formula

Multi-Flour Cherry-Cheddar Bread (%)

Multi-Flour Cherry-Cheddar Bread (weights)

Closeup2

Download the BreadStorm File Here.

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 usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, Cracked Wheat, Rye Chops and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 5 minutes.  Add the cherries and cheese and mix for one additional minute to incorporate the ingredients.  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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 550 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.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.

Crumb

Comments

WendySusan's picture
WendySusan

conflagration of flavors from this loaf...mixing the sweet of the cherry with the tang of the cheese.  Looks good!

isand66's picture
isand66

Thanks.  Glad you like it.

regards

Ian

 

dabrownman's picture
dabrownman

get my head around cheese with cherries but Lucy says it's all good.  I really like the way this one looks on the outside.- very rustic looking.  Bet it tastes ad good as it looks.  Well done and happy baking to you and your 7 furry apprentices.

 

isand66's picture
isand66

Thanks DA.  I think you would like this one or at least Lucy would :)

The cheese really does go well with the cherries.  Hope you give it a try some time.

Look forward to your next bake.

Ian

CAphyl's picture
CAphyl

Ian:  Looks fantastic, and I bet it just tasted great.  I am going to have to make some new breads.  I have been in a bit of a rut making the same breads, but I find I get requests for the same recipes.  When I am back from my travels, I will try something new, and I always enjoy your recipes.  I bet this one was really fun to make.  Thanks for sharing.  Best, Phyllis

isand66's picture
isand66

Thanks Phillis.  Hope you get a chance to try some new breads soon.  It's always fun to try new breads.

Regards,

Ian

Apple Betty's picture
Apple Betty

Two of my favorite ingredients.  Never would I have thought to use these two together in bread.  I bet this one tastes great.  You can see the cheese coming through in your crumb shot... chunks may make the cheese "note" come through more.  Either way... nice bakes as always.  Again, thanks for sharing.

isand66's picture
isand66

Thanks Betty.  This one is a tasty one for sure.  Hope you get to try it sometime for yourself.

Regards,

Ian