Sourdough Rye Bread

Sourdough Rye Bread

This amazing Sourdough Rye Bread with chocolate, sour cherries and walnuts was created by baker Andrea Kapsales from Beacon, NY. The recipe was inspired by Sweet Cayenne, The Perfect Loaf, and the New York Times.

Ingredients

1260 grams Milestone Mill Rye Flour
140grams bread flour
25 grams Valhrona cocoa powder or any dark cocoa
25 grams dark brown sugar
11 grams kosher salt
75 grams active starter, half rye, half white flour
300 grams 85 degree water
Half cup dried sour cherries
Half cup chopped walnuts

Instructions

1. Mix walnuts and cherries together and set aside.
2. Mix together both flours, cocoa, brown sugar, and salt in a bowl of a standing mixeruntil combined.
3. Add water and active starter to mixing bowl and mix on low speed until fullycombined and then medium speed for 3 min. Let rest for 45 minutes in the bowl.

Stretch and Fold

Wet your hands and pull one corner of the dough up and into the center, turn andpull the next corner of dough into the center, and repeat two more times. Let restfor another 45 minutes and repeat the process two more times. Place in a glass orplastic container with a lid so you can see its progress and let rise for about 3-4hours until dough has doubled in size.

Shaping

1. Flip the dough out of the container onto a lightly floured surface.
2. Stretch the dough out into a 10 x 13-inch rectangle.
3. Sprinkle ⅓ cup of the walnut/cherry mix onto the middle third of the doughrectangle and fold over the right half onto it like folding an envelope. 

4. Sprinkle another ⅓ cup of walnut/cherry mix onto the folded half and fold the left-hand third over it. Sprinkle the remaining ⅓ cup on top and press down gently ontothe dough.

5. Roll the dough up from bottom to top to create a log or batard shape, pull up sidesand pinch the seam closed.

6. Place in a floured proofing basket for about 2-3 hours until doubled.

Baking

1. Bake in a 450-degree oven.

2. Preheat a Dutch Oven for 15 minutes, turn dough onto a floured board, and score the top with a razor lengthwise. Gently slide into Dutch Oven and bake for 20 minutes.

3. After 20 minutes, remove the lid and bake another 20 minutes. Cool on a rack until fully cooled and wrap in a towel to rest for 12 hours or overnight. (This is due to the higher percentage of rye.)