I made this Modernist Bread recipe today, tempted by other posters on TFL. I pretty much followed the recipe, except I only had 120g of dried cherries, so added 40g of chopped dates to make up the weight. Plus I didn't have chocolate chips, so I grated dark chocolate in the Magimix (which didn't like it very much!)
Also I hydrated the IDY at the proper water temperature of 43C, which is not mentioned in the published recipes.
It seemed to me that fermentation was going to go pretty fast with plenty of IDY and SD starter, so I decided to bake the loaf the same day instead of risking an overnight retard with potential overproofing. I also went with a tin loaf instead of the recipe boule/Dutch oven.
An interesting recipe, producing a loaf bursting with flavour!
Lance
can you link the recipe?
I think the recipe was originally published in The New York Times, but I used This Version as it seemed well detailed.
I did the initial mixing in my Kenwood with the K beater, but then moved the dough to a shallower bowl and did the stetch and folds as detailed - well most of them! I got fed up with them after about two hours and called it a do.
Lance