Cherry Compote Sourdough Bread
Sweet meets tangy in our Cherry Compote Sourdough Bread! Perfectly balanced and bursting with juicy cherry flavors. Bake it today!
Equipment
- 1 Large Bowl
- 1 Tea towel
Ingredients
- 113 g starter
- 340 g water
- 567 g flour
- 20 g Salt
- 200 g cherry compote
Instructions
Prepare the Sourdough Starter
- Feed your sourdough starter 4-12 hours before starting this recipe.113 g 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 g water, 567 g flour, 20 g 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 g 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
Tried this recipe?Let us know how it was!
