Walnut-cherry sourdough

Ingredient	Pounds	Ounces	Method
LEVAIN			Prepare levain.
Water	4	13
Bread flour	4
Old levain	2	8
Total appr. wt.	11	5
FINAL DOUGH
Water (53°F)	11	5	Combine. Mix on low speed for 6 minutes. Continue mixing on medium speed for 8 minutes. Finish mixing on low speed for 2 minutes.
Levain	11	5
High gluten bread flour	11	3
Bread flour	6	10
Medium rye flour	1
Salt		7
Candied orange peel		6
Dried tart cherries	3		Add. Mix on low speed until blended.
Walnuts, toasted halves/pieces	11	2
Total appr. wt.	56	6

Instructions: Ferment dough for 3 to 3-1/2 hours. Divide dough into 1-lb. 12-oz. pieces and round into balls. Place dough pieces on cornmeal or floured proofing boards. Proof for 3 to 4 hours, or until double in volume. Score the dough pieces and bake in a 450°F steam-injected hearth oven for 35 to 45 minutes

Yields about 32 1-lb. 11-oz. Ioaves