Crusty Cherry Walnut No Knead Sour Dough Bread

Crusty Cherry Walnut No Kneed Sour Dough Bread
Ingredients: 

3 tsp or 1 package of Yeast
1 and 1/2 cup of warm water
1 Tbsp dark brown sugar 
1 Tbsp of Honey
1 tsp of Sea Salt
½ cup of Sour Mamma
3 cups of flour (AP)
¾ cup of Walnuts ( I toast mine first)
½ cup of Dried Cherries.

Stir together the yeast, water, sugar, honey and salt.  Set aside covered with a cloth for 5 – 10 minutes until bubbly.

Pour in the Sour Mamma discard, stir in the flour.  Should be pretty moist.  Stir in walnuts and cherries. Fold/stir until combined.  Will remain on the sticky – don’t be tempted to add flour.  Sticky is fine.  Gently shape into a ball best you can.  Cover with a towel and set in warm space (no drafts) for 12 to 18 hours.  The dough will double in size, stick to the sides and be covered in bubbles. 

Turn the dough out on a lightly floured work surface and using floured hands shape it into a ball best you can.  Transfer to a clean bowl lined with parchment paper.  Let settle for 30 minutes.

After 30 minutes, stick a Dutch oven with lid in a 475-degree oven for another 30  minutes.  So dough will sit for one hour. 

Carefully pull Dutch oven out, and place the parchment paper/ bread in the hot Dutch oven with lid on.  Bake for 20 – 25 minutes with lid on.  Reduce temp to 350, remove lid and bake another 8 to 10 minutes until browned on top. 

Best way to serve is to slice, butter and toast under a toaster oven, drizzle with honey once toasted.

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