The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cherry-pecan multigrain

suminandi's picture
suminandi

Cherry-pecan multigrain

baked into 3 loaves. 

Start

1100 gr white whole wheat ( fresh milled)

400 bread fl

30 gr wheat malt 

1050 h2o

rest 2 hrs ( errands done)

add/mix:

150 gr oatmeal soaked in 200 gr h2o

200 gr active rye sour 

30 gr salt

200 gr chopped pecans

230 gr dried cherries 

50 gr h20 ( to dissolve and spread salt)

ferment 2-3 hrs with some folds in that time. 

> refrigerate 2/3

> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge. 

In the morning- preheat oven, bake loaf 1. Take out the rest of the dough, divide, preshape, shape. Cook first loaf. Slightly overdone- when the timer went off, it was slightly underdone, so left in oven- but left a bit long. Still edible, slightly bitter exterior. 

Loaf 2&3 proofed about 4 hrs ( kitchen was cold). Then cooked. Those look perfect. 

 

 

 

 

Comments

alfanso's picture
alfanso

The cherries and nuts along with the warm brown color of the bread give it such a rich look.  Do you think the crust was bitter from over baking?

suminandi's picture
suminandi

and yes- i think the crust is bitter due to overcooking- it’s a charcoaly bitterness ( vs the sometimes bitter flavor of whole wheat). So sad to put a day into making dough and then ruining it (a bit) at the very end. The interior is still soft and tasty, though. I was more careful with the other two loaves. ;-)

 

clazar123's picture
clazar123

Try brushing off the oatmeal to get rid of the burned flavor.

I use oatmeal inside my pans but have learned to not use it on the outside on loaves baked at high ( or even moderately high) heat as the oatmeal burns quite easily in the dry heat of the oven. For the bottom of my high-temp baked batards, I will drop the dough onto oatmeal on the baking sheet but brush away the exposed oatmeal.

Beautiful loaves!

 

suminandi's picture
suminandi

I’ll avoid the rolled oats on top of high temp bakes. I thought they’d be a nice homage to the oats inside ( that disappear into the dough). Side note though, after eating a few of the burnt, or lets say carmelized, oats, my kid asked for a bowl of toasted oats as a snack. So one man’s bitter is another man’s delicious. 

isand66's picture
isand66

One of my favorite flavor combos.

Happy Baking.
Ian

suminandi's picture
suminandi

i like the look of your recent loaves with the various fruit, cheese and nut combos. I enjoy reading about them, and they are good food for thought. 

suminandi's picture
suminandi

i like the look of your recent loaves with the various fruit, cheese and nut combos. I enjoy reading about them, and they are good food for thought.