Dark Chocolate, Cherry, Pecan Sourdough Bread
Servings
1loaf
Servings
1loaf
Ingredients
Instructions
  1. Stir flours to combine in large bowl.
  2. Combine pecans, chocolate chips and cherries in bowl.
  3. Set aside.
  4. Mix 340 g of the water with the prepared starter
  5. Combine with flour using a wooden spoon or hands.
  6. Do not knead.
  7. Let sit for 30 minutes.
  8. Combine salt with remaining water and add to dough using hands to combine.
  9. Let rest 20-30 minutes.
  10. With lightly wet fingertips, grab a portion of the dough and stretch it upward.
  11. Fold the dough over toward the center of the bowl.
  12. Repeat on three sides (stretch and fold) and then let rest 20-30 minutes.
  13. Put half of pecan, chocolate chips and cherry mix on dough.
  14. Stretch and fold, letting dough rest 20-30 minutes.
  15. Add remaining pecan mixture and stretch and fold one more time before letting dough rest 20-30 minutes.
  16. Form balll and place dough on parchment paper and place in bowl, cover lightly with plastic wrap, and let rise slowly 1 hour on the counter.
  17. Move dough to rise overnight in the fridge.
  18. The next morning, pull the dough out 1 -2 hours before needed.
  19. Place empty dutch oven with lid in the oven and preheat to 445 degrees F.
  20. Score the dough and, with parchment paper as liner, move dough into casserole.
  21. Cover dutch oven and bake for 30 minutes.
  22. Remove the lid and bake for a further 8-10 minutes, or until the internal temperature is at least 185 degrees.
  23. Cool on a wire rack.
Recipe Notes

*To feed an inactive starter, start at least the night before and combine 1 part starter to 2 parts water and 2 parts flour. I usually feed mine with all rye, but can feed with whole wheat or unbleached flour.  Let sit out until doubled and very bubbly.  This should make around 15 ounces of happy starter which is what you need for this recipe.