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10d • Recipes 🍲📖🥣
Cherry-Berry Sourdough
Here's the formula for the cherry-berry sourdough I posted earlier. Unfortunately, I didn't take good notes when I baked this (I know, I know).
Dough temp was at or above 80 F through mix and bulk. I mixed by hand, let it rest a bit, then kneaded it in the bowl using stretch and folds. I did about three more folds every 30 minutes, then laminated in the cherries and blueberries. I left it to bulk until about 50% increase in volume. I did a pre-shape, short rest, then final shape. I left it in my warm cabinet at 80 F for about an hour and then into the refrigerator for about 12 hours. Baked in Dutch oven preheated to 475 F then temp lowered to 450 F when I put the loaf in. It baked covered for 25 minutes then 15 more minutes uncovered, all at 450 F.
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Cherry-Berry Sourdough
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