Walnut and Cranberry Sourdough
Cranberry and Walnut Sourdough
70g Whole Wheat Flour(@WholegrainMilling)
280g Strong Bread Flour
70g Starter(100% Hydration – Feed 1:3:3)
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.
250c for 30 minutes
220c for 10 minutes