February 13, 2019 - 6:27pm
Chocolate and Cherry Sourdough from Moderniste Cuisine
I have been eyeing this recipe for a long time. I finally screwed up the courage to bake it this weekend...and wow, what a spectacular result. I followed the original recipe with one exception; I omitted the commercial yeast, and added 90 minutes to the bulk fermentation time.
https://modernistcuisine.com/recipes/chocolate-and-cherry-sourdough/
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How would you describe the flavor and texture?
Do the cherries make it sweet?
Danny
The texture was "dense bread" (not cake-like), and quite moist.
The flavour was very rich and decadent but not sweet (the chocolate chips are dark chocolate and there is no added sugar in the recipe).
I used the dried cherries from Costco; large and not too dry (not as dry and chewy as dried cranberries ("craisins"). The package says "tart".
The next time I make it, I will reduce the chocolate by 25%, and increase the cherries by 25%.
I gave this one a crack myself a couple months back also omitting the commercial yeast but swapped cherries for craisins
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was a real hit and made an even tastier bread pudding ?
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I was in the same boat as you till a couple weeks ago. I had no cherries but had just made a batch of candied orange zest, so I made the substitute. It came out really great. Everyone who ate this one loved it.
his guys! can anyone explain to me the recipe a little bit? I'm a little confused with the levain recipe and then also theres yeast in it right? the amounts of the leaven aren't in the recipe on top only below yes? And I'm supposed to use all of it?
Leah, perhaps you missed this in the original post:
"I followed the original recipe with one exception; I omitted the commercial yeast, and added 90 minutes to the bulk fermentation time."
you are right haha thank you wish me luck
It looks like you went directly from fermentalyse completion to the first stretch and fold. I was curious about that because in the Modernist instructions it says under the Mix instructions "....transfer to oiled tub or bowl and cover well with lid or plastic wrap". I wasn't sure if I should let it sit for 30 minutes or not to do the first stretch and fold. After all, why bother covering it with a lid or plastic if you are going to go directly to the first S/F. I've also seen other sourdough recipes where there is a 30 minute wait between the completion of autolyse and the 1st Stretch/Fold for different recipes. Thanks.
TangoDancer,
After the one-hour autolyse, I add the salt and water and mix by pinching the dough and squeezing between thumb and index finger. After the water and salt are incorporated, I finish by stretching and folding the dough to bring the entire mass of dough together. Make sense?
Yes, thanks. I understand. I happen to be making the bread right now and if you don't mind I do have another question.
I've done S/F #6 and now let rest for 30 min and am getting ready to do the divide/shape. After the divide/shape, modernist says let rest 20 min and then go into final proof. Once the dough is put into the banettons for the shaping, how long should it be proofing there? Last time I did this recipe, I waited till a 20% (a couple of hours) rise in volume and then baked, but I see Modernist is recommending 5-7 hrs. I am also trying one loaf with cold fermentation and was thinking to let it rise 20% prior to putting it in the fridge since so little rise is attained there. Your thoughts and experiences? Thanks!
If yes, less time than if no.
I almost always do final proofing in the fridge; leave on the counter for one hour after final shaping. and then put the banneton in the fridge for 16 - 24 hours. Bake straight out of the fridge.
If you are proofing and baking the same day, I always use the "finger-poke" test and never use time or expansion. My recollection would be to start testing the dough after 4 hours with commercial yeast, and after 6 hours with all-natural.
As a newbie to sourdough, I'm following the instructions in the Modernist recipe book. Fortunately, I was able to get it from the library and not have to shell out the $500 or so. So, I'm using the .16 grms of commercial yeast as specified.
Good points and a good reminder to use the poke test and not go by time.
I'll carry on and report back on final outcome.
Thanks.
Turned out ok I think. It was yummy for sure and goes well with a peated whiskey :-) Saving half the loaf to compare with the cold ferment version going on tonight.
I think I'll try to make this using the mixer next time to experiment with saving some time.
Other experiment would be to do a stretch/fold that covers the inclusions on the last S/F so they don't crisp up while baking. I've seen a couple of examples of that using different techniques (S/F, Sweater). Feedback on my bake is welcome.