mariadnoca
Moderator
I haven't cut into it yet, but this smelled so good! I ground my own WW flour and Rice flour in my VM for this recipe.
Cranberry Walnut Sourdough Bread
Prepare the levain – 11:00pm
1. 50/25g ripe starter
2. 100/50g Bob’s Red Mill whole wheat flour (I ground my own)
3. 100/50g Sangre de Cristo white flour
4. 200/100g H2O @ 73ºF
After mixing the above in a glass container, cover and set in a slightly warm area in your kitchen overnight.
Mix the flour & water, autolyse – 9:00am
The walnuts, dried cranberries, and walnut oil will be added after the second set of turns during the bulk phase. You want to develop and strengthen the dough a little before adding in these extra ingredients.
Ingredients: (the 2nd number is for half a recipe, which will make only 1 loaf vs. 2)
Weight Ingredient Baker’s Percentage
250g/125 Levain 25%
800g/400 Sangre de Cristo white flour (high protein, close to bread flour) 80%
175g/87.5 Bob’s Red Mill whole wheat flour 17.5%
25g/12.5 Rye flour 2.5% (I skipped the rye and used all WW)
20g/10 Salt 2%
880g/440 H2O @ 86ºF 88%
200g/100 Toasted & shelled walnuts 20%
100g/50 Dried cranberries 10%
2 Tbsp/1T Walnut oil (optional) – I used it
This bake I decided to go back to using a bit of my trusty rye flour and experiment with adding a small amount to try and stimulate additional fermentation. This really is just a small test and can be omitted with no ill effect. The whole wheat flour was reduced by the same amount as rye flour added to keep a total of 1000g, or 100% in baker’s percentages.
Prepare Walnuts:
The walnuts were toasted right before starting the autolyse on a baking sheet at 425ºF for 10 (5 mins for me) minutes, stirred occasionally to prevent burning. If you are using walnuts in their shells, you could extend this to about 20 minutes to compensate. Once toasted, cool for at least 20 minutes before incorporating into your dough.
Mix: (the 2nd number is for half a recipe, which will make only 1 loaf vs. 2)
1. Add 250/125g levain to mixing bowl
2. Add 830/415g H2O @ 86ºF and mix to incorporate
3. Add 800/400g white bread flour, 175g whole wheat and 25g rye flour mix until all dry bits are incorporated
4. Cover the bowl and let autolyse for 40 minutes
5. After 40 minutes, add the salt on top and slowly pour the remaining 50/25g water to dissolve
6. Mix by hand until the salt is incorporated and slightly sticky
7. Transfer to your bulk fermentation container
Final dough temperature: 79º F
Ambient temperature: 74º F
The temperature in the house was a few degrees higher than my last bake, Spring sure is on its way. Keep an eye on your dough during bulk fermentation if temperatures are rising in your area.
Bulk Fermentation – 10:00am
1. 10:30am – Turn Set 1
2. 11:00am – Turn Set 2 – After this set of turns add your walnuts, cranberries, and walnut oil and gently fold into the dough
3. 11:30am – Turn Set 3
4. 12:00pm – Turn Set 4
5. 12:00am – 1:15pm – Rest on counter untouched
After gently folding in the walnuts, cranberries, and walnut oil through your dough don’t worry if they are not completely dispersed throughout the dough at this time. During subsequent sets of turns the ingredients will more fully incorporate and spread around uniformly.
You want to avoid tearing the dough too much when adding these ingredients, be gentle.
By the end of your bulk fermentation the dough should look a bit puffy and jiggly with an increase of about 20-30%. If you use a clear container you can mark on the sides to keep track of your rise. Little bubbles around the sides and top all show signs of good fermentation. The image below shows my dough after the entire bulk fermentation step. You can see how the dough has risen and holds its shape along the edges — it’s ready to go.
Pre-shape – 1:20pm
Take the dough out of the bulk fermentation container onto your work surface and sprinkle some flour on top before dividing. Divide the mass into two halves and lightly spin each half with your dough knife in one hand and your other hand. Let this pre-shape rest for 20 minutes.
Lightly dust your two linen-lined bannetons (or bowls) with white rice flour and set aside until you are done with the next step, shaping.
Shape – 1:40pm
The dough was relatively easy to handle here even though we are pushing 88% hydration (not including levain hydration). However, things are a bit sticky with this dough so be ready for it few touches, moderate flour, and a decisive yet gentle hand.
Proof – 1:50pm
After shaping, place your two loaves to-be into the fridge for an overnight proof.
Score + Bake – 7:30am (the next day)
Place your baking stone in your oven at the bottom 1/3 position and turn it on to 510ºF for a 1 hour pre-heat. After one hour, take one of your loaves out of the fridge and cut a piece of parchment paper to place on top of the basket containing the dough. Take your peel and then put it on top of those two and quickly invert it so the dough is now resting on the parchment paper and the peel.
Score the loaf with your preferred pattern and place into the combo cooker and cook covered for 20 minutes at 500ºF. After 20 minutes, reduce the heat to 450ºF, leave the dough covered, and cook for an additional 10 minutes. Next, take the lid off and reduce the heat to 435º and cook for an additional 30 minutes, until done.
Keep an eye on your loaf during the last 15 minutes of baking as it’s easy to burn with all the nuts and berries along the outside. You might need to toggle the heat a little lower than 430ºF during the end to ensure the loaf fully cooks without scorching the outside.
http://www.theperfectloaf.com/walnut-cranberry-sourdough/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Cranberry%20Walnut%20Sourdough%20Bread/photo%203_zps9wewfysv.jpg
Cranberry Walnut Sourdough Bread
Prepare the levain – 11:00pm
1. 50/25g ripe starter
2. 100/50g Bob’s Red Mill whole wheat flour (I ground my own)
3. 100/50g Sangre de Cristo white flour
4. 200/100g H2O @ 73ºF
After mixing the above in a glass container, cover and set in a slightly warm area in your kitchen overnight.
Mix the flour & water, autolyse – 9:00am
The walnuts, dried cranberries, and walnut oil will be added after the second set of turns during the bulk phase. You want to develop and strengthen the dough a little before adding in these extra ingredients.
Ingredients: (the 2nd number is for half a recipe, which will make only 1 loaf vs. 2)
Weight Ingredient Baker’s Percentage
250g/125 Levain 25%
800g/400 Sangre de Cristo white flour (high protein, close to bread flour) 80%
175g/87.5 Bob’s Red Mill whole wheat flour 17.5%
25g/12.5 Rye flour 2.5% (I skipped the rye and used all WW)
20g/10 Salt 2%
880g/440 H2O @ 86ºF 88%
200g/100 Toasted & shelled walnuts 20%
100g/50 Dried cranberries 10%
2 Tbsp/1T Walnut oil (optional) – I used it
This bake I decided to go back to using a bit of my trusty rye flour and experiment with adding a small amount to try and stimulate additional fermentation. This really is just a small test and can be omitted with no ill effect. The whole wheat flour was reduced by the same amount as rye flour added to keep a total of 1000g, or 100% in baker’s percentages.
Prepare Walnuts:
The walnuts were toasted right before starting the autolyse on a baking sheet at 425ºF for 10 (5 mins for me) minutes, stirred occasionally to prevent burning. If you are using walnuts in their shells, you could extend this to about 20 minutes to compensate. Once toasted, cool for at least 20 minutes before incorporating into your dough.
Mix: (the 2nd number is for half a recipe, which will make only 1 loaf vs. 2)
1. Add 250/125g levain to mixing bowl
2. Add 830/415g H2O @ 86ºF and mix to incorporate
3. Add 800/400g white bread flour, 175g whole wheat and 25g rye flour mix until all dry bits are incorporated
4. Cover the bowl and let autolyse for 40 minutes
5. After 40 minutes, add the salt on top and slowly pour the remaining 50/25g water to dissolve
6. Mix by hand until the salt is incorporated and slightly sticky
7. Transfer to your bulk fermentation container
Final dough temperature: 79º F
Ambient temperature: 74º F
The temperature in the house was a few degrees higher than my last bake, Spring sure is on its way. Keep an eye on your dough during bulk fermentation if temperatures are rising in your area.
Bulk Fermentation – 10:00am
1. 10:30am – Turn Set 1
2. 11:00am – Turn Set 2 – After this set of turns add your walnuts, cranberries, and walnut oil and gently fold into the dough
3. 11:30am – Turn Set 3
4. 12:00pm – Turn Set 4
5. 12:00am – 1:15pm – Rest on counter untouched
After gently folding in the walnuts, cranberries, and walnut oil through your dough don’t worry if they are not completely dispersed throughout the dough at this time. During subsequent sets of turns the ingredients will more fully incorporate and spread around uniformly.
You want to avoid tearing the dough too much when adding these ingredients, be gentle.
By the end of your bulk fermentation the dough should look a bit puffy and jiggly with an increase of about 20-30%. If you use a clear container you can mark on the sides to keep track of your rise. Little bubbles around the sides and top all show signs of good fermentation. The image below shows my dough after the entire bulk fermentation step. You can see how the dough has risen and holds its shape along the edges — it’s ready to go.
Pre-shape – 1:20pm
Take the dough out of the bulk fermentation container onto your work surface and sprinkle some flour on top before dividing. Divide the mass into two halves and lightly spin each half with your dough knife in one hand and your other hand. Let this pre-shape rest for 20 minutes.
Lightly dust your two linen-lined bannetons (or bowls) with white rice flour and set aside until you are done with the next step, shaping.
Shape – 1:40pm
The dough was relatively easy to handle here even though we are pushing 88% hydration (not including levain hydration). However, things are a bit sticky with this dough so be ready for it few touches, moderate flour, and a decisive yet gentle hand.
Proof – 1:50pm
After shaping, place your two loaves to-be into the fridge for an overnight proof.
Score + Bake – 7:30am (the next day)
Place your baking stone in your oven at the bottom 1/3 position and turn it on to 510ºF for a 1 hour pre-heat. After one hour, take one of your loaves out of the fridge and cut a piece of parchment paper to place on top of the basket containing the dough. Take your peel and then put it on top of those two and quickly invert it so the dough is now resting on the parchment paper and the peel.
Score the loaf with your preferred pattern and place into the combo cooker and cook covered for 20 minutes at 500ºF. After 20 minutes, reduce the heat to 450ºF, leave the dough covered, and cook for an additional 10 minutes. Next, take the lid off and reduce the heat to 435º and cook for an additional 30 minutes, until done.
Keep an eye on your loaf during the last 15 minutes of baking as it’s easy to burn with all the nuts and berries along the outside. You might need to toggle the heat a little lower than 430ºF during the end to ensure the loaf fully cooks without scorching the outside.
http://www.theperfectloaf.com/walnut-cranberry-sourdough/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Bread/Cranberry%20Walnut%20Sourdough%20Bread/photo%203_zps9wewfysv.jpg
