The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh cherries, orange- cocoa sourdough

UpsideDan's picture
UpsideDan

Fresh cherries, orange- cocoa sourdough

This bread is great with butter and tea. I developed this formula so that the bread is moist and the taste of cherries, orange and cocoa is balanced. If modifying the formula, remember that orange juice contains some solids so a lower amount of water should be used as substitute. Additional cocoa will add bitterness and will take over the taste of the bread. Orange peels can add to the taste and I would limit the amount to the one from half an orange.

Ingredients list
126 gr young A/P starter 100% hydration
370 gr A/P flour
300 gr freshly squeezed orange juice
8.5 gr salt
15 gr unsweetened cocoa powder
10 gr honey
130 gr freshly cut cherries


Day before baking
1.    15:00 - Refresh the starter
2.    22:00 - Mix well the flour, salt and cocoa
3.    Dissolve honey and starter in orange juice
4.    Mix well the flour and liquids
5.    Let rest for 1 hour then make some folds
6.    Let rest for half an hour more, then fold the cherries into the dough. Be careful not to squeeze the cherries since that will change the hydration of the dough
7.    Fold few more times as needed

Baking day
1.    10:00 – pre-shape: the dough is wet and I pre-shape it twice. First time: folding from four directions, second time: rounding
2.    10:30 – shape
3.    Proof for about 2 hours
4.    Score, bake covered for 20 minutes @ 480F, then for additional 20 minutes uncovered @ 450F

 

Gwen's picture
Gwen

What kind of cherries are you using?

UpsideDan's picture
UpsideDan

fresh sweet cherries

Gwen's picture
Gwen

Thanks!!