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