A beautiful full-flavored rye with a touch of sweetness from the cherries, which have 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 best setting.

I used recent cherries, that are at their peak proper now. When you don’t have a mini-slowcooker, you’ll be able to prepare dinner them on low in a pot till they’re smooth and condensed. Ensure to take away the pits earlier than cooking.

System

Levain Instructions 

Combine all of the levain substances 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

Observe: 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 kinds 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’ve a properly developed easy dough. Add the slow-cooked cherries till integrated. It’s also possible to take the dough out of the mixer and laminate in if most well-liked. Subsequent time I make this, I’ll go away the cherries extra chunky as an alternative of pureeing them.

Take away the dough out of your bowl and place it in a flippantly oiled bowl. Then, carry out a number of stretch and folds.  Ensure 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 nicely. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you have a proofer, resolve what temperature you wish to set it at and what rise you might be 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 submit that implies it’s not essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the approach {most professional} bakeries do it, they usually do have devoted retarders for dough). This dough may 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 case you observe the above instructions.

When 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 inner temperature is a minimum of 205 – 210°F.

Take the bread(s) out of the oven when performed and allow them to cool on a baker’s rack for so long as you’ll be able to resist.