Sourdough Cherry-anise Recipe
Made fresh daily in house.
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Ingredients
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Dough Ingredients
Flavoring Ingredients
Method
Preparing the Dough
- 1
Mix the Ingredients
In a large mixing bowl, combine the active sourdough starter, all-purpose flour, and water. Mix until a shaggy dough forms.
- 2
Autolyse
Let the dough rest for 30 minutes to 1 hour. This allows the flour to fully hydrate and gluten to develop.
- 3
Add Salt
Sprinkle the salt over the dough and incorporate it by folding the dough over itself until fully mixed.
Incorporating Flavor
- 4
Add Cherries and Anise
Gently fold in the dried cherries and anise seeds into the dough until evenly distributed.
Fermentation and Shaping
- 5
Bulk Fermentation
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 to 6 hours, or until doubled in size.
- 6
Pre-shape
Turn the dough onto a lightly floured surface. Pre-shape into a round ball and let it rest for 20 minutes.
- 7
Final Shape
Shape the dough into a round or oval loaf, depending on your preference, and place it seam side up in a floured proofing basket.
Baking the Bread
- 8
Final Proof
Cover the loaf with a cloth and let it proof for an additional 1 to 2 hours at room temperature, or until puffed.
- 9
Preheat Oven
Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
- 10
Bake
Carefully transfer the loaf to the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
- 11
Cool
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
