Sourdough Wine Bread
I LOVE wine.
I drink wine every single day.
And, I am addicted to baking bread....
Why not!?
My favorite combination : Wine + Bread = Yum :-)
I added chopped cranberries, too.
Sourdough Wine Baguette & Batard
Thanks to wine and cranberry, it has a nice sweet and tangy flavor and definitely goes well with blue cheese!
I can't stop drinking & eating wine!
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Sourdough - Wine Baguette + Batard
Makes 1 baguettes and 2 small batards
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Ingredients
102 g 100% hydration starter
287.8 g Gold Medal All-purpose Flour
80 g Water
123 g Red Wine
6.7 g Salt
80 g Dried Cranberries
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Formula
338.8 g Gold Medal All-purpose Flour (100%)
131 g Water (38.6%)
123 g Red Wine (36.3%)
6.7 g Salt (1.98%)
80 g Dried Cranberries (23.6%)
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Directions
- In a bowl, mix flour and Wine + Water roughly, cover it with plastic and Autolyse for 12 hours in the fridge.
- Add Sourdough starter and mix by folding dough in the bowl.
- Add chopped Cranberries and mix by folding dough in the bowl.
- Add Salt and Slap & Fold for 3 - 4 minutes or until the dough becomes a ball.
- Bulk fermentation at room temperature, 1 sets Stretch & Fold (1 set = right over left, left over right, bottom over the top, top over bottom) every half hour until enough strength has been developed.
- Let it rise until the dough starts showing the 'activity' and becomes about a third in size. It takes about 6 hours total in winter time (it depends on the season) in my kitchen.
- Put it in the fridge for 16 – 18 hours.
- Pull it out of the fridge and leave it out for 1 hour.
- Divide into 2 equal parts and preshape the dough.
- Let it rest for 15 - 30 minutes.
- Shape into baguettes / batards and place onto a floured couche, seam-side up.
- Preheat the oven to 500°F
- Final fermentation for 45 minutes - 1 hour.
- Score the top of the baguettes / batards using a lame or a sharp, serrated knife.
- Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
- Let them cool onto a rack.
- Ready to eat!
* The time and temperature will be changed depends on the season.
Comments
What a gorgeous blushing crumb! How much of the wine flavor comes through in the bread?
yy,
There is no smell of alcohol but you definitely taste red wine :-)
Beautiful! I made a similar bread but used a white wine instead. Very nice photography as well.
isand66,
How was your white wine bread? I would like to give it a try! Thank you for the compliment :-)
Yuko
Mine came out very tasty. If you want you can check out the post here http://mookielovesbread.wordpress.com/2012/09/29/white-wine-multi-grain-sweet-potato-sourdough/
Let me know if you do.
Ian
isand66,
Thank you for sharing your wine bread! I would definitely try it and let you know!
Your cat looks fantastic! I have a cat and I am obsessed not only bread but cat, too :-)
Yuko
with pretty as pink bread with wine in it. Yours looks terrific. Now include a nice cheese in it and you set for a perfect French lunch by the Seine River noshing away while doing some people watching :-)
Nice baking
dabrownman,
Thank you for your comment! This bread is perfect for a picnic, isn't it ? :-)
Beautiful!
Seriously though, Did you actually bake with Chateauneuf de Pape? That makes my head explode. I'm sure it'd be good but I'm much too frugal to do that.
-Floyd
Floyd,
Yes, I did! Hahaha... It was too generous, wasn't it? I went to a liquor in my neighborhood to get a birthday gift for my friend the other day and if you got one bottle, the second one was just 5¢!!! I can't do this anymore though... ;-) I just prepared another sourdough red wine bread with yellow tail :-) Hope it'll come out good.
Yuko
Wow... 5¢ is quite a bargain!
Wine is much more expensive in BC than it is in Oregon, which is still more expensive than California. A $5-7 bottle of table wine in California is probably $8-9 in Oregon and $12-15 here. But, yes, Yellow Tail is closer to my budget for non-special occasion wine and something I'd bake or cook with. I hope it comes out well again this time.
Would you mind if I featured this on the homepage for a bit? It really is creative, and that color is eye catching.
-F
Floyd,
I didn't know there is so much difference between the price of the wines of each state! I can get Yellow Tail wines $4 per bottle here in CA :-)
Thank you for your offer of featuring my wine bread and I am very happy with that! It is amazing and exciting! I appreciate it :-)
Yuko
recent BevMo twice a year promotion to buy one and get the 2nd for 5 cents. Love that special deal and sad it only comes around 2 times a year. Nothing like it.
dabrownman,
I always buy wines at BevMo or Ralph's (buy 6 bottles and get 30% off!) I can't live without them :-)
Yuko
Hello Yuko,
The red wine and cranberries have contributed a gorgeous color to this bread.
The taste must be delicious.
Your breads are interesting, and beautiful! I am adding this to my favorites - I really love what you've made!
:^) breadsong
breadsong,
Your kind words made me happy!!! I can't stop smiling. Thank you!
I am going to bake another batch of wine bread. If there are any changes regarding the recipe or method, I will share it here :-)
Yuko
just lovely... i love wine too :)
evon
evon,
Let's drink & eat more wine :-)
Yuko
I want to make this bread soon, hopefully this weekend, but the idea of using a Chateauneuf du Pape for that would lead to a divorce. Don't want to have that. :-)
Let me get this right: the bulk fermentation you did with a folding every 30 minutes, and that whole process took you 6 hours? Would you keep folding, or do you stop after it has enough "bulk" and then let it rest undisturbed for the rest of the time? (that's more or less what I do, I fold maybe 4 times maximum)
Or do you do a full undisturbed 6 hours fermentation after folding cycles?
I really reallly REALLY want to bake this! Fell in love with your bread, head over hills, or flour over water, or sourdough over wine... you get the picture...
awesome job!
SallyBR,
Thanks for your comment :-)
I know... I got that wine with just 5¢!!! It was a good deal! Hahaha ;-)
I did stretch & folding every 30 minutes until the gluten was fully developed. I did it three times this time and after that, I let it rest for the rest of the time until the dough became about a third in size. This whole process took around 6 hours in my kitchen, in this season. Actually, I made another batch with Yellow Tail wine and will bake it soon. If there are any changes regarding recipe or process, I will share it here :-)
Thanks again!
Yuko
Perfect! Thanks so much!
Just refreshed my starter and it's looking good for this weekend baking adventure!
Will report back for sure....
I hope it'll turn out well :-)
Absolutely Exquisite!
The last pictured bite with walnut and bleu cheese!
Marvelous!
Mini Oven,
My another batch of red wine bread is in my oven right now and it seems like much better than the first time :-)
Thanks for your nice comment!
Yuko
...it's happy dance time... ...that's a ✮✮✮✮ häpchen!
Mini Oven,
Thank you so much for your kind words!!! I am very pleased and hornored :-)
Yuko
This is truly gorgeous sounding, I am salivating at your pictures! Definitely one I plan to try in the future!
rageflower,
Thanks for your nice comment! I can't stop eating... This bread is absolutely dangerous :-P
Yuko
Chateau neuf is 40 bucks a bottle here in beautiful overtaxed overpriced British Columbia!!!
enjoy!
Thanks, pelosofamily! I baked with Yellow Tail wine and came out really nice...even better than the first time :-)
Another interesting masterpiece. Do you plan to try this in your Donabe (in a different shape, of course)?
Buster
Thank you, Buster!
Ooh, that's a good idea! I definitely will give it a try sometime :-)
Yuko
My shaped bread is in its final hour rise before baking... I am afraid something is not right, though.
I will post after it bakes, but my dough is acting almost as if the wine killed or interfered very negatively with the starter - there's little to no sign of fermentation. I wonder about the addition of sulfites to the red wine to preserve it and if some batches might have higher amounts?
anyway, I will go ahead and see what happens - the color of the dough is beautiful, all studded with cranberries... I hope I'll be surprised by incredible oven spring... :-)
SallyBR,
I baked another batch the other day and came out well...
The sourdough starter should be very active because we use wine (which is acidic) for this bread.
Also, 1 hour after pulling the dough out of the fridge, the dough should double in size... If it has not doubled, please let it rise at room temperature longer. (Once it took 3 hours to let it rise properly when I made the sourdough baguettes... I guess it was too cold in my kitchen.)
I hope your red wine bread will turn out well, too!!!
Yuko
Well, it turned out better than I expected - the bread stayed over 2 hours at room temperature, but I still did not see any "signs of life"
I had no choice but go ahead and bake it after 2 hours due to commitments outside the house - it had a little oven spring, the crumb is a bit tight but not that bad, and I can say the bread tastes wonderful! We will serve it before our dinner for a couple of grad students who will come over for dinner after a long experiment this afternoon (yeap, working on a Sunday!)
I'll get some blue cheese, perhaps a good Roquefort, and I am sure they will love it!
here is a photo I intend to blog about it in a week or two, and of course you will get all the credit, and I'll link to your post here!
Whenever I use alcohol in my breads it does seem to a slightly more dense loaf unless you mix it with a fair amount of water. Yours looks like you still got a fairly nice open crumb and your bread opened up like a seed pod which is beautiful!
Thank you! I definitely want to try this bread again - the problem with adding more water and less wine is that the color would be slightly more faded, but maybe it's something to play with
SallyBR,
Your bread looks amazing! How was the taste??? I hope it was good and you liked it!
I am going to keep baking this red wine bread with different kind of red wines to see what kind of wine or what % of alcohol works for this bread :-)
Thank you so much for sharing your experiment! I really appreciate it!
Yuko
This bread was a winner, and it's gone! It is UNBELIEVABLY good with Maytag Blue cheese, and also with a brie cheese with mushrooms that I happened to find at the store and brought home with me
the bread is sweet and savory at the same time - toasted with a tiny spread of butter is enough to make you shed tears of joy. Loved it!
I definitely want to make it again, hopefully getting a batch that would be slightly more active....
Please keep posting your tweaks and adventures!
SallyBR,
I am VERY happy to hear that YoU liked the bread :-)
Yes, I definitely will post my tweaks if there are any changes!
Yuko
My blog post is up.... hope you like it
here is the link for those interested....
http://bewitchingkitchen.com/2013/03/10/red-wine-sourdough-bread-with-cranberries/
Hi Sally,
I visited your blog and it was amazing! I am very happy you like the red wine bread :-) Also, your organic wine experiment will be very informative and interesting! I am looking forward to seeing your post about it!
Thanks so much for sharing!
Yuko
Stupid me....I didn't follow my own advice to you and used too much wine in my attempt and the dough ended up underdeveloped with a gummy inside. To make matters worse I used a dessert wine which I forgot how much I spent on it and my wife reminded me it was almost $30! I'm glad yours came out very nice and hope to hear about your experiment before I take another stab at it myself..
Ian
I've been lurking on this lovely forum for a couple years, but this particular recipe caused me to finally sign up a couple weeks ago, and comment today. I've baked yeast loaf-pan breads for 20 years of many kinds, but in the past few months have finally gotten into artisan style loaves. This one is incredible, truly, and very adaptable. It's worth the 2.5 days to complete easily. I just had to comment on it even though it's been here for quite some time. In fact, this morning I began a tripled recipe with some added chopped walnut, so that I can make two small boules to give out to my family. Bravo on this one. Just excellent.
Return of the Sourdough Cranberry Wine
Seam-side up gave me more spring because of the added tension on the exterior of the dough-ball. The seams break apart sooner when they are facing upward because the gluten structure isn't as strong or as uniform, so you really don't need to score the loaf, but how it breaks at the crust will be a mystery to you until it bakes... Next time I'll do it a combo of all three... Seam-side down, double-hatch score parallel, and take the crust darker. So many variables. All of them delicious.
I tripled the recipe added a bit of finely chopped walnut (just 70g total which was perfect for an occasional walnut surprise) and retarded the proof in the fridge. way longer primary fermentation as well and not quite as much hydration- gave me a much better spring. This turned out even far better than my first go with this recipe, if that was possible.
The left is the seam-side up boule, the right side is seam side down, both cross-scored. I let the one take a darker crust since it'll be eaten last. For this loaf I think I prefer the the seam-side down, clean scored look.... But whatever.
oh, and I also substituted just a bit of rye flour for the AP flour (around 100g total in my tripled bake) and added a tiny pinch of instant yeast to the near the end of the autolyse, before the levain was added.