I started my journey about a month ago, and now EVERYTHING at the grocery store is a possible inclusion.
About 70% hydration, admittedly not super strict on measurements. (My base recipe is 500g BF, 350g water, 125g active starter). No autolyse, mix everything, let hydrate for 45ish. Four sets of S&F 30ish min apart, overnight bulk ferment (about 12 hours at 67°). Shape and set in bowl with floured paper towel, into fridge for 6ish hours. 450° dutch over, 25 minutes lid on, 20 minutes lid off. 2 hrs to cool before cutting.
Freeze dried cherries and Almond paste from Trader Joe's. Smashed the cherries to powder w/chunks. Added cherries (tried to just get the powder) during last two stretch & folds, and then added the bigger pieces, and crumbled almond paste during lamination.
Future tweaks: sub water for cherry juice, start adding cherries at first set of S&F, more almond paste (or add almond extract when making dough). Opted to not use sliced almonds, as I didn't want them to tear my dough when shaping. Idk if that's a valid concern though, I'm new. First time posting, hopefully I hit all the requirements!
by KeeperOfCarl
10 Comments
Oops, forgot to mention 11g of salt
Good lord
More important question… how does it taste?
Wow!!!
The swirls are hypnotic!
I do a chocolate cherry loaf with the Montmorency cherries from Trader Joe’s and Ghirardelli dark chocolate which is amazing. And I also made loaves where I mix in fruit during stretch and folds. Then at the end of bulk I pat it into a rectangle and spread with cream cheese that I have flavored, then roll into a batard. I made blueberry with lemon cream cheese, apple with cinnamon, and cranberry with orange. The possibilities are endless!!
Very nice, and inspiring
TJ frozen cherries are the best I made a chocolate cherry loaf with them and it was amazing. I thawed them and squeezed the juice in my water then chopped them and added with S&F.
I desperately want this bread
That’s an amazing flavor combo!