Walnut and Sour Cherry Sourdough with Buckwheat Flour
1. Levain - 8:00
Build the levain. Mix all the ingredients listed in the levain build section, and store in a warm place (24-26°C).
2. Autolyse - 10:00
Mix bread, whole wheat and buckwheat flour with 200 grams of the brewed tea (reserve 10 grams for mixing in with salt later) until there is no dry bits left. Cover the bowl and let it sit at room temperature for 1 hour.
3. Mix the dough - 11:00
Add the levain, salt, and the remining tea to the bowl with autosyled dough. Mix on low speed until incorporated, then trun the mixer on medium-high speed and knead the dough until it pulls away completely from the sides and bottom of the bowl, and becomes smooth and shiny. That may take 10 minutes.
4. Laminate -11:10
Turn the dough out onto a wet counter and gently but extremely stretch it out to a thin sheet. Sprinkle the cherries and pecans evenly all over the dough, and then fold it back the dough upon itself (like a letter), creating several layers.
Transfer the dough to a clean bowl, cover and place in a warm place (24-26°C) for bulk fermentation.
4. Bulk fermentation - 11:25 to 14:25
During the bulk fermentation perform 3 sets of strech and folds. Let the dough rest 30 minutes (covered) between sets. After the 3rd set of stretch and folds let the dough rest for the remining time.
5. Preshape - 14:25
Dump the dough from the bowl onto un-floured work table/counter, preshape into round and let it rest uncovered for 25 minutes.
6. Shape - 14:50
Lightly flour the top of the rested round, flip it over and shape into a boule or batard. Once shaped, transfer the dough into well dusted with rice flour proofing basket. Cover the basket with reusable plastic bag or plastic shower cup and let it sit at room temperature for 15 minutes.
7. Proof - 15:05
Place the basket in the refigerator to retard over night (12-16hrs)
8. Bake - 6:00
Place your dutch oven cooker in the oven, and preheat the oven to 250ºC.
When to oven reaches 250ºC, put on the kitchen gloves, VERY CAREFULLY take the dutch cooker out of the oven and turning the basket upside down carefully place the dough into the hot pan. Score the loaf with a sharp knife, a razor blade or a lamé with a design of your choice.
Cover the Dutch oven with the lid, transfer back to the oven. Bake the bread for 15 minutes, and then, carefully take off the dutch oven lid and bake for additional 20 minutes.
Let it cool on a wire rack. Perfectly baked bread should sound hollow when tapped on the bottom.