Cherry Pecan Bread

9 02 2010
Cherry Pecan Sourdough

Cherry and Pecan Bread

Well, I never got around to updating this post with everything else last week as I still wasn’t feeling well. Still not 100% back to normal, but no fever finally. But definitely feeling better than last week. One thing I found while making this bread, pecan halves don’t distribute that well in dough, just like sliced almonds. So I’ve changed it to chopped pecans in the recipe. Of course, almonds would also be a good substitute in this recipe, as they go pretty well with cherries too. You can use any kind of cherry you want, different kinds will give a different overall feel to it (sweeter or richer). With the cherries being somewhat large pieces, this one tends more towards the Satsuma bread than the Pear bread. You get less frequent, but stronger hits of the fruit.

Cherry and Pecan Bread

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.


Ounces Grams Percent
Bread Flour 8 oz 230 g 100%
Water 5.25 oz 150 g 67%
66% Levain 3 oz 85 g 38%
Final Dough
Starter 16.25 oz 460.7 g 87.8%
Bread Flour 13.5 oz 383 g 73%
Rye Flour 2.5 oz 71 g 13.5%
White Whole Wheat Flour 2.5 oz 71 g 13.5%
Water 9 oz 255 g 48.6%
Cherry Puree 5 oz 141.8 g 27%
Vegetable Oil 1 oz 28.4 g 5.4%
Salt .25 oz 7 g 1.35%
Pitted Whole Cherries 7 oz 198.5 g 37.8%
Chopped Pecans 7 oz 198.5 g 37.8%
Final Weight
64 oz 1814.4 g 345.9%


  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water for the recipe, then add in the oil and cherry puree.
  3. Mix together the flours and salt, then mix in the starter, water, and oil til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and then flatten it out into a rectangle. Spread as much of the choped pecans as possible over the top of the dough, then give it a fold or two to incorporate them. Once the pecans are incorporated put the pitted cherries on the top of the dough and do two more sets of gentle stretch and folds to incorporate the cherries.
  5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
  6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Either shape the loaves into boules, batards, or do a letter fold and stretch them tight for brotforms. Place the shaped loaves in brotforms or on the towels (seam side up)
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
  10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
  11. Bake for 10 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 10-25 minutes, the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

The cherries were really pretty easy to mix into the dough compared to pear pieces, even with the pitting making them moist they didn’t destroy the dough. Flavor wise, they went quite well with the pecans. And it really feels almost luxurious eating a slice of this bread with a couple of big cherry pieces in it. It can make it a bit unwieldy, as the slices are unbalced by the weight. But it is definitely worth it… This one also kept moist quite well, better than the satsuma bread though not quite as well as the pear bread. Now hopefully next week will be a bit more normal, with no sickness!

I missed last week because I was never able to repost this with the rest of the info, so I deleted the old post and have a new version for YeastSpotting this week.

Cherry Pecan Sourdough

Cherry and Pecan Bread Crumb



4 responses

11 02 2010

That bread looks delicious. I like the combination of cherries and pecans, the flavors are complimentary.

11 02 2010

You should think so 😉 Since you liked it when you had it!

12 02 2010
YeastSpotting February 12, 2010 | Wild Yeast

[…] Cherry Pecan Bread […]

12 02 2010

I love cherries. This is a bread after my own heart!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: