I went camping over my weekend (tuesday and wednesday) and wanted to bring along a hearty sweet loaf that would be tasty and filling when eaten alone. I think I hit the nail on the head with this one, though we ended up eating it with peanut butter and honey. Also going (relatively) deep into the big woods of the pacific north west calls for a bread that is an embodiment of that very landscape. Heres how I made it.
- 35g WW, 7%
- 122g AP, 22%
- 321g BF, 59%
- 120g Ripe Levain (12% water 12% four)
- 369g Rouge Chocolate Stout, 69%
- 135g Fresh Cherries, 25%
- 81g Hazelnuts (lightly roasted and lightly ground) 15%
- 11g Salt 2%
I gave this rascal an hour long autolyse including the levain, then added the cherries, nuts and salt and mixed well with a wooden spoon, then proceeded with short sets of slap and folds interspersed with rests. I then bulk fermented for an additional two and a half of so hours, pre shaped very firmly, shaped and rolled it in oatbran and proofed for two and a half or so hours. then I baked it at 450 for 40 minutes of so, turned the oven down to 425 and continued baking for twenty minutes, then I shook the loaf out of the pan and baked it for another five or so minutes just to even up the browning.
A note, though the recordable final hydration of this loaf is a pretty manageable 81% the fresh cherries impart an incrediable amount of moisture so if you give this recipe a go (which I highly suggest) proceed with caution or maybe cut back on the hydration a little.
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I just got back home after 2 1/2 months of cycling in Europe ! My starter is all well and good and so is my yeast water. I just got a bag of fresh cherries at the market and here you are with the perfect formula. I will try it and let you know how it goes. We love cycling in the PNW...you have such gorgeous weather and we love the hills. It was 97 F here in AL today...ugh ! Your bread is beautiful ! c
It sure is good for biking out here, whenever I get out of the city I see people biking on the craziest roads.
We just love the looks of this fine bread. It has to taste as good as it looks. Fresh cherries, stout and filberts have a ring to it. Well Done and Happy Baking
though I'm sure she would of dug this loaf.
was buried in the ground in the back yard, Lucy would find it and dig it up - no worries! And....she wouldn't share any of it either.
I'm sure if this loaf was buried in the ground in the back yard, Lucy would find it and dig it up - no worries! And....she wouldn't share any of it either.
Ooooo... Lovely. May I feature it on the homepage for a bit?
Also, just to clarify before anyone asks:
WW = whole wheat flour
AP = all purpose flour
BF = bread flour
also thanks for the clarifications, I use those abbreviations and forget that they are occasionally sources of confusion,
And "Rouge" should be Rogue Chocolate Stout, from Rogue Brewery?
That is one handsome loaf, sturdy, grown-up, and worthy of a woodsman. I love the well-matched ingredients, and bet it tastes great!
And nice touch with the knife in the pic!
Cathy
the ingredients really went great together, and I'm kinda proud of the knife as well, couldn't dig a hole with it but it sure is well suited to cutting up bread and cheese.
to be dropped into a toaster and then have butter slathered all over it. Drool! Beautiful loaf of bread.
I never had any toasted but I bet that sure would of been good
I love this bread! How can it not taste great with all of those wonderful ingredients?
Thanks for sharing.
Regards,
Ian
That looks so good. Being new to baking it is alittle advanced for me yet but im saving the recipe.
oh yeah!
Now that looks FANTASTIC.
I think I want to EAT it NOW!!
Drooling here.
it was a tasty one for sure.
What size pan did you use to bake the bread?
9x4x4 pullman pan.
Thanks for letting me know what pan size you used. I don't have that size Pullman but have other pans near the size you used. Definitely have to make this.
hmmmm... :)
Hello
The bread looks awesome
I'm a newbie here, how do you make 120g Ripe Levain ?
Thanks
start with about 20g of starter, add 50g water and 50g of flour and let it sit covered until it is bubbly and has about doubled in volume (don't stir)
This looks awesome. Going to make this after Christmas, hoping for a couple new clay bakers :)
So quick question, would frozen cherries work since it is winter and fresh cherries are impossible to find.
I would thaw them out and strain (removng pits) adding the cherry water to the recipe liquids.