Walnut and Cranberry Sourdough

Submitted by _JC_ on February 14, 2021 – 4:02am.

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