Comments on: Cherry Pecan Bread

By: SteveB

SteveB — Fri, 27 Aug 2010 10:33:35 +0000

Chris J,
It’s always gratifying to hear when someone gets enjoyment from reading Bread cetera. Thank you for the compliments.
As readers of this blog can attest, I’m a big fan of experimentation. By all means, feel free to try using other dried fruit and nut combinations in this formula. The use of nut meals (as shown here for example) is another possibility. Understand, though, that the delightfully ‘chunky’ nature of the bread will be compromised to some extent by making this modification. Also, for those without a sourdough starter, one could use an equal weight of poolish as a replacement for the 100% hydration levain.

By: Chris J

Chris J — Thu, 26 Aug 2010 23:39:37 +0000

I’ve been enjoying your blog immensely. I find it very informative, and great for a novice bread baker like myself. You are kind for sharing your experiences in this way.
I saw some dried currants when i was in a town with a snazzy grocery store (my small hometown has slim pickin’s) and i immediately remembered browsing over this loaf. I come back to it wondering how a substitution of dried currants for the cherries, and toasted almonds for the walnuts would be. Also, do you have any experience with nut meals? I have a decent food processor to grind nuts but for now, only hand mixing for me. Might as well learn in the manor of those who perfected the art long ago. How do you think 3/4 of the nuts ground would be? Also, I would like to try this recipe, if possible, without a sourdough starter until i build up the courage to make one. Perhaps a poolish? How would that effect the flavor? Is there a system to come up with a poolish weight, like a percentage of final doughs flour or flour + water? Sorry for entirely too many questions and thank you very much.

By: a2

a2 — Fri, 07 May 2010 04:47:08 +0000

Another wonderful recipe. My best run of one of your recipes yet. The flavor of the tart-sweet cherries and nutty pecans is fantastic. I substituted 25g whole wheat flour along with the AP & rye – not sure if that made any difference. It’s hard to wait for these loaves cool before tasting Thanks again.

By: Bob

Bob — Sat, 20 Mar 2010 19:46:18 +0000

Steve,

I’m not sure if you recycle the water used to hydrate the cherries, but I do when hydrating any dried fruit for bread (cherries, cranberries, apricots and figs) and find it adds depth to the fruit flavor of the bread. Also, I recommend substituting semi-sweet chocolate chunks for the pecans, cherry-chocolate bread is a family favorite.

Bob
Chicago, IL

By: SteveB

SteveB — Mon, 21 Dec 2009 03:45:40 +0000

Patty,
You are quite welcome! Keep at it…your fendu technique will improve with practice.

By: Patty

Patty — Mon, 21 Dec 2009 02:45:05 +0000

Hello Steve,
Every Saturday I bake bread to sell at church to help support our missionaries. Yesterday I baked 6 loaves of your Cherry Pecan Bread. The first two were too dark/burnt (my bad for not watching my oven more carefully on an untested recipe), the next two too light (but still good enough to sell), the final two perfect in color but with one that didn’t open (this was my first time trying the fendu technique). That “unopened” one I cut into after church to check the flavor–PERFECT! Chewy crust, moist, flavorful crumb with an occassional crunch or burst of fruity goodness–just wonderful! Thanks for passing on this recipe. Patty in Sacramento, CA

By: SteveB

SteveB — Wed, 30 Sep 2009 10:01:42 +0000

BjornErik, I’m glad you enjoyed the cherry pecan bread. Your description of eating it has given me the urge to bake some again very soon.

By: BjornErik

BjornErik — Tue, 29 Sep 2009 02:22:53 +0000

Steve,
This cherry pecan loaf sounded very interesting when I came across the recipe so I had to try it. I baked it as a batard rather than as a fendu as my baking stone is no longer servicable and I had to bake it in a Chicago Metallic perforated Italian bread pan. As a result it lacked some of the oven spring that would be obtained from depositing it directly on the hot stone, but that is a minor price to pay compared to the outstanding taste of the finished product… far superior to anything obtainable at the grocery store.
I resisted temptation and let it cool for an hour and a half before tasting it. The first taste was the crispy, crunchy tip, followed by a thin buttered slice with a chewy crust. The hint of rye melded nicely with the pecans and cherries. I couldn’t stop at that point, it was so good, that I had to try it with some cheese. I tried a cheddar, which was nice but not outstanding. That was followed by a bleu-veined cheese which paired very nicely with the cherries. I could make a meal of it!
Thank you so much for posting such a tasty recipe. I can’t wait to try some of your others.

By: SteveB

SteveB — Sun, 18 Jan 2009 12:38:23 +0000

Hi cake diva, I’m glad you’ve managed to find us.
I’m an Organic Chemist by training. Perhaps I should write the next formula in moles instead of grams.
You raise a good point. I should have specified the mixer I am using. For ingredient incorporation and blend-ins only, I use a KitchenAid Professional 6, ten-speed mixer. For the actual dough mixing (kneading) and accompanying gluten development, I find that the hand mixing method described in the post gives the best results.

By: cake diva

cake diva — Sun, 18 Jan 2009 07:38:18 +0000

Steve,
Glad to have stumbled on your blog and this recipe. Your instructions are impeccably written. Are you an Analytical Chemist? Your writing style is how scientists write SOP’s and analytical procedures, i.e., assume the reader has no pre-existing knowledge of the method. Works for me! I can definitely follow this.

One question: which mixer do you use? I know speed settings can be different depending on the brand. E.g., speed 2 on a HObart is way faster than on a KA.