The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rose Wine Sour Cream Cherry Bread

isand66's picture
isand66

Rose Wine Sour Cream Cherry Bread

I opened up a bottle of Rose wine from a local Long Island winery that I really enjoyed, so figured why not use it in my next bake.  I usually use a stronger full bodied red wine which also tends to add more color to the dough, but the lighter flavored Rose was a nice change of pace.

Cherries are nice and sweet from the market now, so instead of using dried cherries I pitted some fresh ones for this bake and cut them up into pieces to add to the dough.  The sour cream really help make this bread nice and moist.

Overall I was very happy with the outcome.  The crumb is moist and flavorful from the wine and sour cream.  The fresh milled spelt and whole wheat flours added plenty of flavor as well.  If you don't have any French Style flour, you can substitute bread flour or AP flour and this will come out just fine.

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.  If using fresh cherries, pit them and cut into pieces as desired.  Try to drain as much extra juice out as you can.  This dough was extremely hydrated from the sour cream and the extra moisture from the cherries.  You can easily cut back some of the water and wine to get an easier to manage dough depending on your comfort level.

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, sour cream and salt and mix on low for 4 minutes.  Add the cherries last and mix for about 30 seconds until incorporated.  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.  (NOTE: this dough really proofed up in my refrigerator and the spelt may have been the reason.  I only let it sit out for about 30 minutes at room temperature and then shaped and proofed for an hour at 78 degrees.  You will have to judge your timing so you don't get an over-proofed loaf.). 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 25-35 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.

Some photos from the gardens for your viewing pleasure :).

Comments

trailrunner's picture
trailrunner

What a combination !! Never would have thought of that one for sure. Beautiful bread and crumb as usual.  We had a very good rose recently as well. They have come a long way haven't they ?Your lilies and the lacecaps are stunning !  c

isand66's picture
isand66

Glad you like the bread and flowers.  We have some pretty good wineries on the east end of Long Island and a few have some great Rose wine.  I hope you try it one day as I think you would enjoy it.

Happy Baking!

ian

Elsie_iu's picture
Elsie_iu

So far I've only put beer in dough as I'm wary of the negative impact wine can have on microbial growth. I might try Joze's suggestion of reducing the wine down rather than using it straight to play safe. Fresh fruits can be hard to work with. I once attempted to mix halved fresh grapes into the dough and the hydration went off... Your loaf turns out nicely so I might give it another shot. Does the sour cream contribute anything other than texture? It only reminds me of sour cream and onion flavored snacks :) 

Your garden. I'm lost for words! Looking forward to seeing how the summer produce is growing too!

isand66's picture
isand66

For the wine it is very important to only use the % I did in your final dough or it will not work.  The tannins in the grapes will slow down the yeast too much if you use a higher %.  I learned this through baking a few bricks in the past.

The sour cream in this small % only adds some moisture and creamy texture.  I don't think you will really taste it but it is worth trying.  This was a very wet dough and if I bake it again I would probably cut the hydration down a bit so it's a little more manageable.  It did end up with some nice oven spring and the crumb was fairly open and nice and moist.

Glad you enjoy the garden photos.  Right now the lilies are in full bloom.  The veggies are really taking off.  I have some tomato plants that are over 8 feet tall!  The cucumbers are doing well and I've picked a bunch already. 

Happy Baking!

Ian

Cedarmountain's picture
Cedarmountain

Hi Ian, that is a beautiful bread, would be delicious I think served with some cheese and a nice charcuterie tray!  And your garden, the lillies are beautiful, such a colourful array of different plants and flowers.  I have been trying to cultivate a small patch of wildflowers in our front yard for the bees and hummingbirds; the weather this year has been really conducive to growing the wildflowers....

 

 

 

isand66's picture
isand66

Glad you like the bread and you are 100% with your food pairing :).

Your wildflowers look beautiful and I love the shot with the bee looking like he/she's have a mid-afternoon snack!

Best Regards,
Ian