Cherry Compote Sourdough Bread

Name: Cherry Compote Sourdough Bread
Prep time: 50 min
Cook time: 60 min
Ingredients: 113 Grams Starter; 340 Grams Water; 567 Grams Flour; 20 Grams Salt; 200 Grams Cherry compote

Love sourdough? Add a twist with our cherry compote sourdough bread! Sweet, tart, and irresistibly delicious.

Published: August 8, 2024 · Modified: September 12, 2024 by Jennifer Ryan

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Cherry Compote Sourdough Bread

Jennifer Ryan

Sweet meets tangy in our Cherry Compote Sourdough Bread! Perfectly balanced and bursting with juicy cherry flavors. Bake it today!

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Tiempo de Prep 50

Cook Time 1

Resting time 15

Course Appetizer, Bread, Dessert

Cuisine American

Servings

Calories 227 kcal

Equipment

1 Dutch Oven
1 Large Bowl
1 Pyrex bowl
1 Tea towel

Ingredients

113 Grams Starter
340 Grams Water
567 Grams Flour
20 Grams Salt
200 Grams Cherry compote

Instructions

Prepare the Sourdough Starter

Feed your sourdough starter 4-12 hours before starting this recipe.
113 Grams Starter

Make the Dough

In a large mixing bowl, combine the sourdough starter, water, and salt. Mix with a spatula until the dough starts to stiffen. Finish incorporating the flour with your hands until the dough is slightly sticky and shaggy. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30-40 minutes.
340 Grams Water, 567 Grams Flour, 20 Grams Salt

Stretch and Folds

Perform 3 sets of stretches and folds.
To do this, grasp the edge of the dough, lift it upwards, and fold it back into the center of the bowl. Rotate the bowl a quarter turn and repeat 1-2 more times to complete one round. Do this twice more, spacing the sets 30 minutes to 1 hour apart.

Bulk Ferment

Cover the dough with plastic wrap or a damp towel. Let it ferment in a warm spot until it doubles in size and bubbles appear on the surface. This can take 4-12 hours.

Shaping

Gently turn the dough onto a lightly floured surface, trying not to knock out the air.
Carefully deflate the dough and shape it into a rectangle.
Spread the cherry compote evenly over the dough, avoiding using too much excess liquid to minimize mess.
200 Grams Cherry compote
Fold the right side of the dough into the center, then fold the left side over the first fold.
Start from one end, tightly roll the dough like a cinnamon roll, tuck the ends under, and flip it seam-side down. The dough will be very wet and difficult to handle.
Instead of tightening the dough as usual, perform a stretch and fold on the work surface. Grasp the edge of the dough, lift it upwards, and fold it back into the center. Rotate a quarter turn and repeat until the dough can almost hold its shape, despite being slippery and a little messy. Trust the process.
Transfer the dough onto a lightly floured piece of parchment paper and place it in a small mixing bowl. Cover with a tea towel (avoid using a banneton basket to prevent staining). Let it rise for 1-2 hours or refrigerate overnight.

Baking

Transfer the dough, still on the parchment paper, into a cold Dutch oven. Place the lid on top and put it in the center of a cold oven. Set the temperature to 250°C and bake for 40 minutes.
Lower the oven temperature to 200°C, remove the lid, and continue baking for an additional 15 minutes uncovered.
Cool the bread on a wire rack for at least an hour before slicing.

Notes

Tips and Tricks

Trust the process: This recipe can get very messy and may seem uncertain, but the result is worth it. Trust the process for an amazing outcome.
Resting and Cooling: Allow the baked bread to rest on a wire rack for at least an hour before slicing. This redistributes moisture for a softer crumb and easier slicing.
Experimentation: Sourdough baking varies based on environmental factors and flour types. Adjust timings and techniques to suit your kitchen and preferences.
Storage: Store cooled bread in a paper bag or bread box to maintain freshness. Avoid plastic bags, which can soften the crust. Enjoy within a few days for optimal taste and texture.

Nutrition

Calories: 227kcalCarbohydrates: 49gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.05gSodium: 654mgPotassium: 64mgFiber: 2gSugar: 8gVitamin C: 1mgCalcium: 12mgIron: 2mg

Keyword bread, cherries, cherry, cherry compote, cherry sauce, cooking from scratch, sourdough, sourdough bread

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