The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Country Sourdough with Walnuts (and pecans and cashews) and Cherries

dixongexpat's picture
dixongexpat

Country Sourdough with Walnuts (and pecans and cashews) and Cherries

Because ... that's what we have in the fridge. Dried cherries. :)

I started the levain last night, but it spent the night and most of today in the fridge in-between build stages. I'm not sure if this will be good or bad for it, guess we'll see...?

May or may not get the dough ready tonight. I would like to, just so I can bake in the morning. The last loaf is running low!

Comments

dabrownman's picture
dabrownman

and follow the recipe and all will turn out nearly edible in the end:-)  If not the birds will love you for the cherries.

Happy baking

dixongexpat's picture
dixongexpat

Levain is rising, dough is coming soon!

dixongexpat's picture
dixongexpat

The levain is strong (muy fuerte!)

Dough is autolysing

Nuts and cherries are soaking

Didn't have enough walnuts left, so pecans and a few cashews were added. It will be at least an interesting flavor, if nothing else...

Time to get the morning walk in!

pmccool's picture
pmccool

Chop up a bar of 70% dark chocolate and add it to the dough.  It will be a great combo with the nuts and fruit. 

Paul

dixongexpat's picture
dixongexpat

but thanks for the idea, Paul

Bulk rise is underway - the dough had a much better feel to it this time. Less elastic, less sticky, less tough.Not sure what the difference was. And now to go do things while the bread makes itself :)

dixongexpat's picture
dixongexpat

...now 2 hours of stretch and folds every half-hour. Not exactly no-knead, but the last loaf came out so good, I hesitate to tinker. :)

dixongexpat's picture
dixongexpat

and a tasty loaf!

IceDemeter's picture
IceDemeter

that one looks good!

The crumb just looks super-soft and begs to be torn at with your fingers (with none of that civilized slice-it-with-a-knife nonsense).  Kudos on using the fridge and making the process conform to your life instead of you conforming to it --- and on having it turn out so incredibly well.

Looking forward to seeing what you come up with for the next bake when this one starts running low.  Keep baking happy!