Sourdough White Chocolate Cherry Bread

Oh my!   I absolutely love this bread.   I use dried cherries in this recipe, but you could use any dried fruit for a substitute if you so choose or even leave out the dried fruit.  You can also use chocolate chips instead of white chocolate if you prefer. I also use a 'bakery emulsion cherry flavoring' for the cherry extract.  It gives more of a natural flavoring.  You can also add 1/2 cup  chopped macadamia nuts, walnuts or pecans  to this recipe.  This recipe is easy to double if you would like.  Weighing the ingredients for bread is better than measuring.

SOURDOUGH WHTE CHOCOLATE CHERRY BREAD

(1 loaf of bread)

Ingredients:

*3/4 cup + 1 tablespoon sourdough active starter (100 grams)

*1 1/2 cups filtered water (350 grams)

*1 teaspoon cherry extract (optional)

* 2 3/4 cups + 1 tablespoon all-purpose flour (450 grams)

*1/4 cup + 1 tablespoon whole wheat flour (50 grams)

*1/4 cup filtered water(25 grams)

*1 1/2 teaspoons salt (10 grams)

*1 cup white chocolate chips

*1 1/2 cups dried cherries (rehydrated in water)

Directions:

~Soak dried cherries is water.

~Stir sourdough starter, 1 1/2 cups (350 grams) filtered water, and cherry extract together.

~Stir in all-purpose flour and whole wheat flour until mixed in.

~Cover and allow to rest for 30 minutes.

~Add in salt and 1/4 cup filtered water.

~Mix well, making sure all the flour and salt has been incorporated.

~Cover and allow to rest for 30 minutes.

~Drain water from cherries.

~Add cherries and white chocolate chips to dough.

~Uncover dough and put your fingers in cold water.

~Slide your wet fingers under the dough and gently lift off of the bottom of the bow.

~Pull the dough and stretch it and fold in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this two more times).

~Cover and let rest for 15 minutes.

~Repeat the stretch and fold method, cover and allow to rest for 6-12 hours.

~Lightly flour a clean surface and place the dough on it.

~Shape dough into a circle or oval.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing basket with flour.

~Place dough into prepared bowl smooth side down.

~Cover and allow to rest for 4-5 hours on counter or 6-12 hours in refrigerator.

~Place a large cast iron dutch oven into oven for 40-50 minutes.

~Preheat oven to 450 degrees.

~If you refrigerated your dough remove and set on counter for 30-40 minutes before putting in oven.

~Place a sheet of parchment paper on counter.

~Lightly dust top of dough with flour.

~Gently remove bread from bowl and place on parchment paper smooth side up.

~Using a razor blade or sharp knife, make a shallow cut (1/4 inch) on top of bread (any design).

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into the hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove the lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread out by the parchment paper.

~Place on cooling rack and cool completely before cutting.