Red Wine&Walnut&Chocolate&Cherry Levain
- 472g bf (78%)
- 68g rye (11%)
- 130g levain (11% flour 11%water)
- 164g red wine (27%)
- 292g water (48%)
- 85g chocolate (14%)
- 85g walnuts (14%)
- 85g cherries (14%)
- 11g salt (2%)
First I toasted the walnuts and set em aside to cool while I scaled all the other ingredients, Then I combined everything but the salt and let it sit for an hour, then I added the salt and gave it two minutes of slap and folds followed by a two minute rest and another 30 seconds of slapping and folding. Around forty minutes later I gave it a quick stretch and fold and let it ferment undisturbed for the remainder of the 4hour fermentation. Once bulk fermentation was over I shaped it and popped it in my trusty pullman pan and let it proof for just short if five hours, then I baked it at 450 for around an hour, then i flipped it out of the pan and browned it up for five or so minutes then set it aside to cool overnight.
mmmm nelly this is some tasty bread, rich as all get out and despite the laundry list of ingredients everything pretty much holds its own. the wine especially is super tasty, and goes great with the other additions.
Comments
This is some kind of great looking bread. If it tastes as good as it looks, Lucy is going to make some of this maybe with an added 12 hour bulk retard so the cherries can get a little more snockered:-)
Very well done and happy baking WS!
I totally agree a 12 hr retard would be tops with this bread, and maybe cut the hydration a touch and use fresh cherries, or be a boss and don't cut the hydration!
Looks great and very accomplished. Sound rich and delicious. Really nice bake.
Thanks for sharing
Michael
It sure is tasty as all get out and great as toast with some salty butter.
That is some pretty amazing-looking sexy bread.
What kind/form of chocolate are we talking about here? Also, is that a 16" Pullman pan?
Just wondering in case, you know, somebody (naming no names, but the initials might be ME) were to want to try this at home....
You should totally give this a whirl. The chocolate I used was a 70 or 75% cacao bar that I coarsely chopped with a knife then very lightly chopped again with the walnuts in a food processor. The pan I use is a 9x4x4 pullman and it is worth noting that this amount of dough was a little much for my pan so I set aside a little bit
My loaf pans are somewhere in deep storage and I don't own a Pullman - yet - but have been eyeing just that size with a view to playing with some of the kinds of loaves you make. Was really struck a while back with your lavender/honey levain, too. This is totally totally different from my usual style, which tends more toward the simple lean hearth loaves and baguettes; I'm kind of excited at the idea of breaking out of the mold, or rather getting into it, as it were. Seems to me some of these rich things will be great fireside winter fare.
Looks beautiful! Must try :-)