Yesterday's bake: Pain de Campagne & Cherry-Hazelnut Sourdough
Yesterday, I baked a couple loaves of my version of the Pain de Campagne from Ken Forkish's Flour Water Salt Yeast. I increase the whole wheat flour proportion and also substitute some medium rye for AP flour. And then, of course, my timing of the various steps is quite different from Forkish's. Anyway, it's really good bread.
I also made a couple loaves of San Francisco-style Sourdough with dried sour cherries and toasted hazelnuts. I used Forkish's standard levain for both of these breads.
Here is the formula and procedures for the Cherry-Hazelnut Sourdough:
Final dough | Wt (g) |
AP flour | 416 |
WW Flour | 46 |
Water (80ºF) | 350 |
Salt | 11 |
80% hydration levain | 200 |
Roasted & peeled hazelnuts, wholes and halves | 100 |
Dried sour cherries (rinsed & drained) | 100 |
Total | 1223 |
Method
In a stand mixer, mix the flour and water at low speed until it forms a shaggy mass.
Cover and autolyse for 30 minutes
Add the salt and levain to the autolyse, and mix at low speed for 1-2 minutes, then increase the speed to medium (Speed 2 on a KitchenAid) and mix for 5 minutes. Add flour and water as needed. The dough should clean the sides of the bowl but not the bottom.
Add the nuts and the cherries to the dough and mix at low speed until well-distributed in the dough. (About 2 minutes)
Transfer to a lightly floured board, do a stretch and fold, and form a ball.
Place the dough in a lightly oiled bowl and cover tightly.
Ferment at 76º F for 2 1/2 to 3 hours with a stretch and fold at 50 and 100 minutes.
Divide the dough into two equal pieces.
Pre-shape as rounds and rest, covered, for 10 minutes.
Shape as boules or bâtards and place in bannetons. Place bannetons in plastic bags.
Proof at room temperature (68-70º F) for 30 minutes or so.
Cold retard the loaves overnight.
The next morning, proof the loaves at room temperature while the oven pre-heats.
45-60 minutes before baking, pre-heat the oven to 480º F with a baking stone and steaming apparatus in place.
Transfer the loaves to a peel. Score the loaves as desired, turn down the oven to 460º F, steam the oven, and transfer the loaves to the baking stone.
After 15 minutes, remove the steaming apparatus, and turn down the oven to 435º F/Convection. (If you don't have a convection oven, leave the temperature at 460º F.)
Bake for another 15-20 minutes until nicely browned and the loaves sound hollow when thumped on the bottom.
Transfer the loaves to a cooling rack, and cool thoroughly before slicing.
This bread has a nice San Francisco-style sourdough flavor. The Hazelnuts have a mild, nutty flavor, but the cherries are the star of the show with a hit of intense fruity tartness.
We took a loaf of each bread to some friends house for dinner. The Cherry-Hazelnut sourdough was pretty yummy with cheeses and an Orvieto, which they had brought back from Orvieto.
Happy baking!
David
Comments
And really nice bread, it sounds appetizing and looks great!
David
really beautiful loaves, they ought to be on a bread book cover! Helpful too see the schedule variations, as your times seem more "user friendly" for my current timetable.... Nothing like a good Orvieto! Salute and auguri for this beautiful bake!
Love the dried cherry and hazelnut combination. Happy Baking David.
Cherries with hazelnut....you are a genius.
The bread looks as good as anyone would see in a professional bakery. Great combo.
John
I had baked sour cherry and walnut breads before. See: San Francisco-style Sourdough Bread with Walnuts and Sour Cherries. Both are good. I would say use walnuts, hazelnuts or pecans, depending on which you like best and which is the best quality you can get at the moment.
David
looking loaves DM. On my list to try.
Please let us know how it works for you, when you try it.
David
David: These look about perfect. I love that scoring and that nuts and cherries inside. I shouldn't be looking at this bread just before lunch as I am getting hungrier! I, too, will put this on my list. Just fed my sourdough, and it should be ready this afternoon....Love seeing the master at work. We are headed up your way this weekend as we are driving from Southern CA to SF with family from England, who just traveled back with us. Love the Central Coast. We'll probably stop in Paso Robles for lunch. It will be a hot one tomorrow and all weekend, so stay cool with your baking! Best, Phyllis
It should be a lovely weekend for a drive up the coast! Enjoy!
I trust you have a list of San Francisco bakeries to visit. If you hit Carmel at a mealtime, I can recommend a really good Italian Restaurant - Cantinetta Luca. They make their own salumi. We ate there a year ago, and it was excellent for fish and pasta too. Good wine list. Nice staff.
It's still lunch time, and I'm making myself hungry! (Heating up last night's fettucine with ragu, thawing some Tuscan beans and making a salad ... right now.)
David