Walnut and Cranberry Sourdough

Walnut and Cranberry Sourdough

Cranberry and Walnut Sourdough

 

Recipe:

70g Whole Wheat Flour(@WholegrainMilling)

280g Strong Bread Flour

280g Water

70g Starter(100% Hydration – Feed 1:3:3)

7g Salt

120g Walnut and Cranberry(Soaked overnight and left to drain for 8 hours)

 

A little minute more on fermentation would have over fermented this dough….

 

2 hours Autolyse

 

 

30 minutes rest after adding starter

 

 

2 x 5 minutes Rubaud Mixing with 10 minutes rest in between.

 

Lamination – adding inclusions 

 

 

30 minutes rest and transferred to a rectangular glass dish

 

 

1st Coil Fold

 

 

2nd Coil Fold

 

 

3rd Coil Fold

 

 

4th and last Coil Fold – Temperature is just going high!

 

 

Dough is really puffy and almost tearing up! Dough went Crazy from 27°C to 31°C in about 2 hours!!!

 

 

Shaping is hard to handle….

 

 

Did ‘Dan the Baker’s’ Shaping….

 

 

4 x coil folds with temperature as follows – 27°C/28°C/30°C/31°C

Added starter at 2:50pm/6:35pm last coil fold with 31°C internal dough temperature.

8:00pm Shape and rested at room temp for 5 minutes

1 hour in freezer while heating up the oven.

 

 

Bake for:

250c for 30 minutes 

220c for 10 minutes 

 

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