Cornelian Cherry Sourdough Bread
Bake a Cornelian Cherry Sourdough Bread: A Taste of Spring
Although the spring of 2020 was taken from us by COVID-19, the Cornelian cherry trees bloomed beautifully, as if to remind us. While this recipe doesn’t use fresh spring Cornelian cherries, I’ve created a delightful sourdough bread using dried ones, infused with the essence of spring! The subtle aroma of the Cornelian cherry paired with the soft bread texture is truly wonderful. I’ve detailed every step to make it easy for anyone to follow, so why not bake this fragrant Cornelian cherry bread yourself!
Ingredients for 3 Small Loaf Pans- 1kg Bread Flour
- 30g Skim Milk Powder (or can substitute with milk)
- 30g Soft T (optional ingredient for texture and shape, can be omitted)
- 9g Dough Improver (optional ingredient for texture and shape, can be omitted)
- 15g Yeast
- 3 Eggs
- 60g Butter (softened at room temperature)
- 90g Sugar
- 18g Salt
- 510g Water
- 230g Dried Cornelian Cherries
Cooking Instructions
Step 1
First, rinse the dried Cornelian cherries under running water. Then, in a mixture of water with a little vinegar and baking soda, rub them vigorously with your hands to clean them thoroughly. Drain them well. After removing impurities, soak the cherries in water that has been infused with rum, or simply in clean water. This process helps reduce any bitterness and enhances their aroma.
Step 2
Once the Cornelian cherries are well-soaked, drain them completely using a sieve. Excess moisture can affect the dough consistency, so ensure they are well-drained.
Step 3
Sift the bread flour, skim milk powder, Soft T, and dough improver together three times into a bowl. (Tip: For a healthier bread, you can omit the Soft T and dough improver. If using milk, you can substitute it for the skim milk powder.)
Step 4
Make two wells in the sifted dry ingredients in the bowl. Place the sugar and salt in one well and the yeast in the other. Keeping the yeast separate from the salt and sugar initially is beneficial for proper fermentation.
Step 5
Add the beaten eggs and the prepared water to the bowl. Begin mixing the dough using your hands or a mixer until no dry flour remains and the ingredients are well combined.
Step 6
Once the dough starts to come together, add the softened butter. Knead the dough thoroughly until the butter is completely incorporated. (Vegetable oil can also be used as a substitute.)
Step 7
Knead the dough vigorously until it becomes smooth and elastic. It’s important to knead until you can stretch the dough thinly without it tearing, forming a ‘windowpane’ effect. Continue kneading until the dough develops good elasticity.
Step 8
When the dough is smooth, add the pre-drained dried Cornelian cherries. Knead again to distribute them evenly throughout the dough. Be careful not to clump the cherries together as you complete the final stage of kneading. (Since this bread is for home enjoyment, don’t worry about absolute perfection. Bake it with a relaxed mind!)
Step 9
Gently shape the finished dough into a smooth ball on your work surface. A smooth surface promotes even fermentation.
Step 10
Place the rounded dough in a bowl and cover it with plastic wrap. You can poke a few small holes in the wrap with a toothpick to allow the dough to breathe. Let it undergo its first proof for about 1 hour.
Step 11
Prepare the oven for the first proof. Place a bowl of hot water on the bottom rack of your oven and set the oven to the proofing mode for 1 hour. (Turning off the convection fan is preferable for proofing.)
Step 12
After the first proof, the dough should have doubled in size. Divide the dough into 9 equal portions (3 portions for each of the three small loaf pans). Shape each portion into a ball.
Step 13
Place the rounded dough balls on a lightly floured surface, seam-side down, and cover them with plastic wrap. Let them rest for about 15 minutes for the middle proof (bench rest), allowing the dough to relax.
Step 14
The dough will be gassy after the middle proof. Gently press down on the dough with your palm to deflate it and flatten it slightly. Then, use a rolling pin to flatten each piece into a rectangle about the size of a man’s palm.
Step 15
Fold the left and right sides of the flattened dough towards the center, adjusting the width to fit the narrow end of your loaf pan. Starting from the top, roll up the dough tightly. Place the rolled dough seam-side down into the prepared loaf pans, fitting three rolls per pan.
Step 16
For the second proof, repeat the process from the first proof: place a bowl of hot water in the oven and set it to proofing mode for about 45 minutes. The exact time may vary depending on your environment, so monitor the dough’s size and shape to avoid over-proofing.
Step 17
Once the second proof is complete, preheat your oven to 210°C (410°F) using the convection bake mode. Bake for approximately 25 minutes. Keep a close eye on the bread and take measures to prevent burning, such as adjusting the temperature or loosely covering it with foil if necessary.
Step 18
Remove the baked Cornelian Cherry Sourdough Bread from the oven, immediately unmold it from the pans, and let it cool completely on a wire rack before slicing. Slicing the bread only after it has cooled thoroughly will ensure clean cuts without squishing the soft interior. Enjoy your fragrant and delicious Cornelian Cherry Sourdough Bread!
