Oct 19, 2019 Last Updated 6:31 AM, Nov 9, 2017

Cherry Fennel Seed Bread

Pastry Chef Craig Harzewski’s Hearty Table Breads from Naha and Brindille restaurants.

An interesting loaf with dried cherries and fennel seed by Craig Harzewski of NAHA and Brindille Restaurant.

Yield: 3 batards

  • 11.4 oz/325 g water
  • 21.16 oz/600 g bread flour
  • 1.1 oz/32 g fresh yeast
  • 1.4 oz/40 g granulated sugar
  • 0.88 oz/25 g instant polenta
  • 0.35 oz/10 g fennel seed
  • 6.3 oz/180 g dried cherries
  • 0.63 oz/18 g salt

1. Place all ingredients except salt into a mixer bowl fitted with the dough hook.vMix on speed 1 for 3 minutes. Add the salt and knead on speed 2 for an additional 3 minutes. Allow to rest on the table for about 20 minutes.  

2. Scale at 410 g into 3 loaves. Shape each into an 8” batard, roll in a shallow amount of water to moisten and then add instant polenta to coat. Allow to rise until double in size.  

3. Score lengthwise with a razor the entire length and place directly on the stone of a 450°F oven. Bake for about 30-40 minutes. Remove and cool on a rack.

Click here to read more about this and related recipes in the article "Material Handling: A Course in Bread."

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