Whole wheat with walnuts and cranberries
Makes 1 loaf
Levain:
Rye sd starter 50g, 100% hydration
Whole wheat flour 150g
Water 150g
Mix and let ferment until bubbly and pass float test (~3 hrs)
Dough:
Levain - all 350g
WW flour 300g
Water 130g
Honey 30g
Salt 7g
Handful of walnuts roughly cut
Handful of dry cranberries
Mix all but salt, autolyze 20 min
add salt and kneed 8-10 min.
Bulk fermentation 2.5-3 hrs or until doubles, room temp
Shape and place in banneton basket.
Proof 1.5 hrs @30C, my oven has proof function or just turn the oven light on.
Bake 10 min @250C with steam, 15 min @200C
Levain:
Rye sd starter 50g, 100% hydration
Whole wheat flour 150g
Water 150g
Mix and let ferment until bubbly and pass float test (~3 hrs)
Dough:
Levain - all 350g
WW flour 300g
Water 130g
Honey 30g
Salt 7g
Handful of walnuts roughly cut
Handful of dry cranberries
Mix all but salt, autolyze 20 min
add salt and kneed 8-10 min.
Bulk fermentation 2.5-3 hrs or until doubles, room temp
Shape and place in banneton basket.
Proof 1.5 hrs @30C, my oven has proof function or just turn the oven light on.
Bake 10 min @250C with steam, 15 min @200C
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