The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cherry Walnut Yeast Water Bread

Isand66's picture
Isand66

Cherry Walnut Yeast Water Bread

    It's been a while since I baked with a Yeast Water starter and I now that cherries are in season and inexpensive I figured it was time to build one again.

It took a few days to bring the YW to life with a handful of cherries, water and a little honey.  Once it was ready to use I built up a levain in 2 stages and used a nice combination of flours including freshly milled whole wheat and durum flour.

Naturally I needed to add some cherries to the main dough and figured some walnuts would make this a winner.

The final dough turned out great with a nice soft semi open crumb chock full of cherries and walnuts.

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Cherry Walnut Yeast Water Bread (%)

Cherry Walnut Yeast Water Bread (weights)

Download BreadStorm .BUN file here.

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Levain 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.

Levain Build 2

Add the ingredients for Build 2 and mix until smooth.  Let is sit at room temperature until doubled around 4-5 hours.  You can then either use it immediately or refrigerate it for a day before using.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  and salt and mix on low for 5 minutes and then add in the cherries and walnuts and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  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 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 5 minute lower the temperature to 450 degrees.   Bake for 35-50 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.

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Lot's of Walnuts and Cherries!

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Assorted Cone Flowers (Echinacea)
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Cone Flower
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Oriental Lilly

Comments

Yippee's picture
Yippee

Your bread must be very flavorful with the two key ingredients complementing each other.  Could you describe how your bread tastes? I'm also curious about the use of cherry balsamic, is it for flavoring or some complicated dough conditioning, or both?

I used oriental lily for my wedding bouquet.  Your picture of it brings back fond memories. Thanks for sharing! 

Happy Baking

Yippee

Isand66's picture
Isand66

This was  a very flavorful bread.  The cherries and balsamic vinegar added a nice subtle sweetness to the bread and went well with the walnuts.  The mix of flours and whole grains along gave it a earthy flavor but not bitter at all.  It went well with cheese and I made a nice steak sandwich with wine soaked and grilled mushrooms with cheese that tasted great.

Glad you liked the lilies and it brought back some nice memories.  In a few weeks we will have enough of them for several wedding parties :).  It is my wife's favorite flower and we have planted many different varieties all over our yard.

Look forward to your next post.

Regards,
Ian

Yippee's picture
Yippee

You have exquisite taste, Ian!

Isand66's picture
Isand66

Thanks!

nmygarden's picture
nmygarden

Beautiful consistent crumb, bold, flavorful crust and hardly a bite without a pleasant surprise. Cherry yeast water... hmmm... I've got some cherries and most of a long weekend to watch over them. Yeast water coming up!

Happy 4th to you, your family and menagerie! Tillie and Daisy send their best.

Cathy

Isand66's picture
Isand66

Thanks Cathy.

Glad you like it.  It did bake up rather bold and it was nice to bake with YW again after a long absence.

Look forward to seeing your next YW bake.

Happy 4th to you and yours as well.  Max, Lexi and the gang say hi to Tillie and Daisy :).

Regards,
Ian

dabrownman's picture
dabrownman

up and bubbling again.  Cherries and walnuts are one of you favorites and a classic too but with YW it is extra special. Love the purple streaks and open crumb too.  That crust has the mahogany color too - cherries in the YW somewhere for sure   This is one fine bread for an Independence weekend.  The garden looks to be getting to its peak for the holiday as well.

Lucy sends her best to the East Coast clan and we hope you have a fine extended weekend and happy baking with that new YW Ian.

Isand66's picture
Isand66

I thought you would appreciate the bold bake.  It was nice to use the YW starter after so long.  I think I'm going to try adding some orange rinds next and make a YW Challah soon.

The garden is looking good except for the nasty "Lily" beetles that are reeking havoc. Hopefully we will be able to get them under control.  My tomatoes and cucumbers are looking good so fingers crossed they continue.  Last year they were looking fine and then started to die off so I'm hoping for better luck this time.

Give cutie Lucy a scratch from me and tummy rub from Max and Lexi.  Mookie just looked at Lucy's last concoction and ran away screaming in horror.  His head was hurting too much trying to figure out what she added to that beauty!

Happy Baking and Happy 4th of July!

Ian

Ru007's picture
Ru007

changes my mind about cherries! Normally, cherries are a deal breaker for me, but this looks great! I really love the dark crust it must have been very tasty! 

Beautiful loaf Ian! Great job :)

Isand66's picture
Isand66

Thanks Ru!

I hope you give it a try.  I understand aversions to certain foods, just like I despise strawberries but hopefully you will give this one a try or maybe swap out the cherries for cranberries.

Regards,

Ian

PalwithnoovenP's picture
PalwithnoovenP

I like cherries especially fresh ones but sometimes I get traumatized by those tasting like cough syrup. That crust is super! I tried a loaf before with chocolate and cherries to emulate a black forest cake so I'm thinking what will be chocolate's effect in this. 

Nice flowers again especially the lily.

Isand66's picture
Isand66

Thanks for your kind words.

No cough syrup taste here!  I like your idea to use the cherries with the chocolate so may have to try that one next.

Glad you like the flowers.  I will have plenty of more lily photos in the near future as well!

Happy Baking.

Ian