The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Red Wine Cherry Potato Bread

isand66's picture
isand66

Red Wine Cherry Potato Bread

I've made a similar bread in the past with cranberries instead of cherries but I also changed the flour up a bit and added some fresh milled rye.

I thought the crumb would be more red, but you definitely could taste the wine and of course cherries make the perfect compliment.  Adding some chocolate would make this a great bread to have with some cheese for dessert.

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

Soak the cherries (if using dried) in the wine or water until soft and strain out.

Mix the flours  and the wine along with the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, and olive oil and salt and mix on low for 4 minutes.  Add the cherries last and mix for about 30 seconds until incorporated.  You should end up with a cohesive dough that is slightly tacky but very 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 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 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.

 

Comments

trailrunner's picture
trailrunner

wow you hit every high point... wine , potatoes , cherries! I don’t normally want to cover so many ingredients but I have a huge jar of fresh picked Door County WI cherries that have been in brandy for 2 years! I forgot about them lol! Your bread is the perfect use with a few adjustments... I will think on it and any tips if using the marinated cherries etc appreciated. I’m thinking chocolate chunks folded in and toasted pecans ... 

Hope all is going well for you! c

isand66's picture
isand66

Glad I can inspire you.  I've made a similar bread with walnuts and pecans so I know it is definetly a good addition.  If using he marinated cherries I would hold back around 20% of the water/wine until after adding so you don't overhydrate the dough.  Add the liquid as needed after mixing the cherries in.

Nice to hear from you.   I've got 2 doughs mixed and ready to bake tomorrow.  

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

The crumb looks moist and open too! Adding chocolate indeed makes it good for dessert but I'd say put some nuts inside to make it an appetizer bread to go with cured ham and cheese :)

The scoring on both breads is nice. Yet for some reason, the one on the boule looks particularly good to me this time. 

Nice bake Ian! Looking forward to your purple corn loaf!

isand66's picture
isand66

So glad you like it.  I think you would enjoy the taste of this one.  I also was very happy how the scoring in the boule came out.

I will try and post the latest bake soon.  Look forward to your next bake as well.

Regards,

Ian

dabrownman's picture
dabrownman

have always been a dud.  I thin it was because Lucy used wine for all the liquid and the wee beasties were too drunk to do anything worth doing,.  This one came out beautiful inside and out.and has to be uniquely tasty!  That scoring is getting very fancy do too!  Well done all the way around.  Lucy sends her best to the black ones!

Happy baking Ian

isand66's picture
isand66

It took me a few tries to get it right. You have to have the correct %of red wine and water or you end up with a brick.

Happy Baking and Max and Lexi say hi to Lucy and her new niece