The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cherry Cheese Whole Wheat Bread

Isand66's picture
Isand66

Cherry Cheese Whole Wheat Bread

 

    I was so happy with how my last bake came out using a two step levain build I decided to try it again.  I wanted to use some of the Vermont cheese we bought on our vacation last month and I had a bunch of tasty cherries we bought from the store just begging to be put to good use.

I combined some Artisan Bread Flour from KAF with some high extraction fresh milled Ruby Red Whole Wheat from Barton Springs Mill.  The cheese was a mild Vermont Cheddar that was cubed so it wouldn’t completely melt when baked.

This bake turned out as good as I could have expected.  A nice moist open crumb that tasted amazing especially when toasted or grilled.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt,  and olive oil and mix on low to medium low for 15-20 minutes and add in the cherries and cheese at the end and mix for a minute 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 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

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 or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 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.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Comments

pmccool's picture
pmccool

That is a beautiful loaf, Ian!.

From the color, I assume the cherries were sweet, rather than tart.  Is that correct?

What are your thoughts on the flavor?  I can't quite picture how cheddar and cherries might play off each other and the grains.

Paul

Isand66's picture
Isand66

I was very happy how this one turned out.  I used fresh sweet cherries and chopped them up after removing the pits.  I let them drain for a few minutes and blotted with papertowels so they didn't add too much extra hydration.

I loved the flavor with the cheese and cherries.  The bread was amazing toasted with some butter and also grilled with some olive oil brushed over it.  I also made a few sandwiches as well.  Give it a try if you get a chance and I think you will be very happy with it.

Happy Baking.

Ian

idaveindy's picture
idaveindy

Paul, I dunno about Vermont (white?) cheddar cheese, but the goat cheese logs at Aldi that are flavored with sweetened cranberry and with blueberry seem good to me.

https://www.aldi.us/en/products/dairy-eggs/cheese/detail/ps/p/emporium-selection-flavored-goat-log-assortment/

Benito's picture
Benito

What a lovely bake Ian.  Nice amount of whole wheat for good flavour and then cherries and cheese, must have been delicious.

Benny

Isand66's picture
Isand66

Appeciate your kind words.  I really loved the flavor profile on this one.  I froze part of it and just started eating the rest of it.  Give it a try if you get a chance before the fresh cherries are gone until next season.

Happy Baking!

Ian

trailrunner's picture
trailrunner

How many boules did you make? That’s a lot of dough! I don’t have fresh cherries but I bet the Wisconsin Door County dried ones would be yummy with the cheese. I’m definitely going to try this combo. 

Isand66's picture
Isand66

I made one big Miche this bake but usually I would make 2 with this amount of dough.  Of course dried works great as well.  I usually soak them first and use the water as part of the total.

Look forward to seeing your version.

Happy baking!

Ian

trailrunner's picture
trailrunner

Beautiful loaf . Your combinations are always so enticing! I haven’t made any of your buns in ages. Need to do that again . The buttermilk bread I just posted is so lovely to handle it would make great buns. Will definitely post the cherry cheese bread. Thank you c

Isand66's picture
Isand66

I’ve used buttermilk many times and I’m sure your last formula would make some excellent rolls.

WatertownNewbie's picture
WatertownNewbie

Ian, others have posted compliments that I echo, but I also wanted to add one for your scoring.  The uniformity is amazing.  What an even bake to produce that pattern so nicely.  The crumb looks fabulous too.  Definite thumbs up on this one.

Happy baking.

Ted

Isand66's picture
Isand66

I was very happy with the way the scoring came out.  Thank you so much for your kind words.

Best,

Ian

HeiHei29er's picture
HeiHei29er

Loaf looks great and the crumb is perfect!  Interesting combination of the cherries and cheddar.  

Do you notice a build in acidity with the 2-stage levain or are looking more for yeast activity/leavening power by going with the 2-stage?

 

Isand66's picture
Isand66

I did the 2 stage levain fir increased activity and leavening.  I did this 2 bakes in a row and was very happy with the outcome.  Some people will refresh their starter multiple times to try and achieve the ideal activity,  I’m finding this works best for me.

Best,

Ian