Tart Cherry, Pecan and Rosemary Boule
Published on February 13, 2020 | By Home Baking Association |
- 1 Large Loaf
- Difficulty Level Intermediate
- (0 /5)
- 0 ratings
- 1 ¼ cups 100% Whole Wheat Flour
- 3 cups, minus 1 ½ tablespoons Unbleached Bread Flour
- 1 2/3 cups water
- ¾ cup finely chopped toasted pecans
- 1 cup finely chopped dried tart cherries
- 2 tablespoons finely minced fresh rosemary
- 2 teaspoons fine sea salt
- 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
- 2 tablespoons warm water (110°F – 115°F)
- 2 tablespoons honey
- 2 – 3 tablespoons white rice flour, for dusting
- Combine in large mixing bowl whole wheat flour, bread flour and 1 2/3 cups water. Stir until shaggy and sticky. Do not add extra flour. Cover bowl with greased plastic wrap; let set for 30 minutes.
- Sprinkle pecans, cherries, rosemary and salt over dough.
- In small bowl, whisk yeast and 2 tablespoons warm water together.
- Stir yeast and honey into dough. Incorporate ingredients by stretching and folding the dough over itself.
- Gently knead dough in bowl 3 – 4 minutes. The dough remains sticky but avoid adding more flour. Cover with greased plastic wrap and let rise 30 minutes.
- To fold dough: Moisten hand, reach underneath the dough, and pull up until you feel resistance. Fold it over top of dough. Turn bowl slightly, making one full turn, to form a tightened ball. Cover with greased plastic wrap and let rise at room temperature 1 hour.
- Dust a round 9-inch banneton basket thoroughly with rice flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour.
- Moisten hand, gently perform another round of folds to form a tightened ball, without deflating the dough. Pinch seam together. Place hand over top of seam and invert bowl; transfer dough to basket, seam-side up. Cover with greased plastic wrap; let rise 60 – 90 minutes.
- Position oven racks in center and bottom. Place baking stone on bottom rack and preheat oven to 425°F for a minimum of 1 hour.
- To check if loaf is finished rising: press finger in dough, ½-inch deep. If dough springs back immediately it needs extra time. If dough springs back slowly, loaf is ready.
- Gently tip the dough out onto a piece of parchment. Score top with a lame or very sharp knife in a tic-tac-toe slash or cross-hatch pattern.
- Transfer dough on parchment and place into a cold, 4-quart Dutch oven.
- Cover with lid and bake on center rack 35 minutes. Remove lid and bake 5 – 15 minutes, until crust is dark and crispy and internal temperature is 200°F – 205°F.
- Cool on rack before slicing.
- Servings : 20
- Recipe Type : Breads
Home Baking Association
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