Team Rocket Baby snagged the Judges’ 2nd Place prize with a snazzy loaf studded with cherries and walnuts, appropriately named “Cherry Poppin’ Walnut.” Just in time for V-Day, make somma deez for your sweetie pie, or if you’re solo now, make it all for yourself and eat bread all day! It’s win-win, people! Continue reading for recipe…
Team Rocket Baby
“Cherry Poppin’ Walnut”
Baker’s Notes:
This requires stiff sourdough starter with 50% hydration. A google search will yield various recipes that will work well.
I have also given the formula with baker’s percentages and exact weights in kilos, for those who measure by weight or use baker’s math.
Yield: 2 one pound loaves.
Ingredients:
All-Purpose White Flour (King Arthur or Whole Foods Organic brands work well) — 1 2/3 cup
Whole Wheat Flour — 2/3 cup
Dark Rye Flour — 1/4 cup
Warm Water — 1 cup + 1/3 cup
Instant Yeast (optional) — small pinch
Salt — 1 1/2 tsp
Dry Tart Cherries — 1/2 cup, packed
Toasted Walnut halves or pieces — 2/3 cup
Cardamom (ground) — 1/2 tsp
Stiff Sourdough Starter — 1 cup
Total Flour: 100.00 (%), 0.370 (Kilos)
Bread Flour: 65.00, 0.241
WW Flour: 25.00, 0.093
Rye Flour: 10.00, 0.037
Water: 82.00, 0.304
Yeast: 0.10, 0.0004
Salt: 2.70, 0.010
Dry Tart Cherries: 25.00, 0.093
Walnuts: 20.00, 0.074
Cardamom: 0.30, 0.0011
Stiff Starter: 40.00, 0.148
Totals: 270.10, 1.000
Procedure:
Place flours, yeast (optional), salt, and cardamom in a stand mixer with a bread hook. Stir briefly to ensure that the ingredients do not clump. Add the sourdough starter.
Add 1 cup of warm water (about 80 degrees), but hold back an additional 1/3 cup of water. Mix on 1st speed for 5 minutes, scraping down the bowl as needed to make sure the flour is well incorporated. Within the first 2 minutes of mixing, add additional water as needed so that the dough is somewhat sticky, not dry.
After 5 minutes, the dough should be somewhat rough and sticky and not yet developed. Switch to medium speed (4 on a KitchenAid) and mix until the dough is smooth and very elastic. The time will vary by mixer and amount of water, but it should take about 10 minutes.
Add the cherries and walnuts. Mix on 1st speed just until they are incorporated into the dough evenly.
Note: this dough may be kneaded completely by hand, but will take a long time! If doing so, reduce the total water to about 1 cup so that the dough is not as sticky.
Place the dough in a oiled covered bowl and allow it to rise in a warm place. After 1 hour, fold the dough to de-gas it. Allow it to rise another hour.
On a well-floured surface, divide the dough into 2 equal pieces. Pre-shape each piece into a boule (ball shape) and allow to rest covered. After 30 minutes, shape each piece into a boule or batard as desired. Proof for 2 hours, covered, seam-side up on a floured linen cloth or in a wicker proofing basket. If not using yeast, allow 4 hours for the proof.
Another option is to proof the dough overnight in the refrigerator immediately after shaping. Bake directly from the refrigerator after no less than 12 hours and no more than 18 hours. This will add depth of flavor.
At least 30 minutes before baking, preheat the oven to 450 degrees with a baking stone or pizza stone in the oven. Place a metal baking pan on the oven floor. Score the loaves and load them onto the stone. Pour a cup of hot water into the pan to generate steam. Bake for 25-30 minutes.
Cool at least an hour before slicing. The flavor will be best when the bread reaches room temperature.