Durum Entire Wheat with Smoked Cherries and Caramelized Onions Sourdough

My spouse discovered these smoked cherries on-line, from an organization referred to as SMKD, so in fact, I wanted to attempt them. They’re very smoky tasting, so I didn’t need to go overboard and solely used a small quantity.

I figured some caramelized onions could be a great complement, together with the contemporary milled durum and Butlers Gold complete wheat.

The pure sugars within the cherries and caramelized onions, together with the FMF, actually supercharged the majority, and it most likely was a bit of over-fermented.

General, the crumb was good and open, and the flavour was earthy and engaging.

This bake had 83 % contemporary milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the best setting for the Butler’s Gold WW from Barton Springs Mill, and I sifted the durum with a #30, re-milled, and sifted once more with a #40.

I used my Ankarsrum to combine up the dough and open-baked it on a baking stone with steam.

System

Levain Instructions 

Combine all of the levain elements 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 nearly doubled. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.

 Principal Dough Process

Observe: I exploit an Ankarsrum Mixer, so my mixing order is barely completely different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl aside from about 1/4 of the water. Add all of the flour to the bowl and blend on low for 1 minute, till it varieties a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes.   Subsequent, add the levain, salt, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 3) for round 12 minutes, till you have got a properly developed, clean dough. Now add the cherries, which have been lower into items in addition to the caramelized onions, and blend till integrated.

Take away the dough out of your bowl and place it in a flippantly oiled bowl, and do a number of stretch and folds.  Make certain the dough is as flat as attainable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as effectively. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you’ve got a proofer, resolve what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside. I ended up overproofing this one, so subsequent time I’d solely let the dough rise about 40% as an alternative of fifty% at this temperature. The liquid from the cherries and onions actually made this a really hydrated dough. I feel reducing again 30-50 grams of water would have helped as effectively.

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 (be aware: I simply learn a put up 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 could be very sticky, so be sure you use loads of rice flour in your banneton or bowl to forestall it from sticking.

When you find yourself able to bake, preheat your oven to 540°F an hour beforehand and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. 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 at the very least 205 – 210°F.

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