A beautiful full-flavored rye with a touch of sweetness from the cherries, which had been cooked in my mini crockpot in a single day and puréed in my meals processor. A really moist and reasonably open crumb.
Made with recent milled DanKo Rye and KAF Excessive Gluten Flour. Blended in my Ankarsrum and open-baked with steam.
This bake had 63% recent milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the most interesting setting.
I used recent cherries, that are at their peak proper now. For those who don’t have a mini-slowcooker, you possibly can prepare dinner them on low in a pot till they’re tender and condensed. Make certain to take away the pits earlier than cooking.
Components
Levain Instructions
Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Predominant Dough Process
Word: I take advantage of an Ankarsrum Mixer, so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent, add the levain, salt, and the remaining water and blend on medium-low (about velocity 3) for round 12 minutes till you will have a properly developed easy dough. Add the slow-cooked cherries till integrated. You too can take the dough out of the mixer and laminate in if most popular. Subsequent time I make this, I’ll depart the cherries extra chunky as a substitute of pureeing them.
Take away the dough out of your bowl and place it in a evenly oiled bowl. Then, carry out a number of stretch and folds. Make certain the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. In case you have a proofer, resolve what temperature you wish to set it at and what rise you’re aiming for. If the dough is totally developed, you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (observe: I simply learn a put up that means it’s not essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the manner {most professional} bakeries do it, they usually do have devoted retarders for dough). This dough could be very sticky, so be sure to use loads of rice flour in your banneton or bowl to stop it from sticking. As I discussed earlier, I messed the majority ferment up, so it ought to prove higher in the event you comply with the above instructions.
If you find yourself able to bake, an hour beforehand, preheat your oven to 540°F and put together for steam. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the interior temperature is not less than 205 – 210°F.
Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you possibly can resist.
