For this bake, I followed the Modernist Bread recipe for chocolate cherry sourdough, with my only modification being leaving out the instant yeast. (https://modernistcuisine.com/recipes/chocolate-and-cherry-sourdough/)
I wasn't sure how it would turn out, but the bread was a big hit.
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Wow! I would love to have smellivision right now. That must have been beautifully fragrant as it baked. The crumb is beautiful. Well done!
Thank you!
Looks perfect. I have made a similar bread with my own formula so I know how good this one tastes.
Happy New Year!
isand66! Happy New Year to you too!
Your bread is amazing, but I have a question. The recipe calls for "bread flour" which is one of the most misused terms in the industry. Many bakers mean 11% or so protein which is about the same as most good all purpose flours, but others mean high protein flour in the range of 13% or more (for instance King Arthur). Which did you use?
I used a high-gluten flour (Glicks brand, which is the cheapest I can find). I don't know the protein percentage for that flour, but I imagine it's on the higher end. I think this kind of dough benefits from the extra gluten.