Hey Bakers Dave here and today we're making Cranberry Walnut Sourdough Bread. Stay tuned until the end to find out how it went and what Pro Tips I have in store for you.

The Perfect Loaf
[ Ссылка ]
[ Ссылка ]

RECIPE
Levain
- 48 Grams of Bread Flour
- 48 Grams of Water (Room Temperature)
- 48 Grams of Starter

Dough
- 131 Grams of Water (Room Temperature)
- 549 Grams of Bread Flour
- 143 Grams of Levain
- 42 Grams of Honey
- 119 Grams of Pumpkin Puree
- 12 Grams of Salt

Toppings
- 1 Egg
- Salt
- Sesame Seeds (or another topping)


"Instructions:
- Preheat Oven to 350 F and Spread Walnuts on a sheet pan EVENLY
- Bake for 10-15 Minutes until Colorful and Fragrant
- ADD Bread Flour, Whole Wheat Flour, Autolyse Water, Mix and Cover for 1 Hour
- Add Levain, 50% of the Mixing Water then Mix and Let Rest for 10 Minutes
- Add Salt, the Rest of the Mixing Water and Mix Until Incorporated
- Begin Stretching and Folding While Slowly Adding the Walnut Oil Into the Mix
- Transfer the Dough to a Bulk Fermentation Container, Cover and Proof for 30 Minutes
- Sprinkle 25% of the Inclusions on top of the dough and Begin Stretching and Folding Until 1 Set is Complete, Repeat 3 More Times Until ALL of the Inclusions Are Incorporated Into the Dough, Cover and Rest for 30 Minutes
- Stretch and Fold #2, Cover and Rest for 30 Minutes
- Stretch and Fold #3, Cover and Rest for 30 Minutes
- Finish Bulk Fermentation for 90 Minutes
- Divide, Preshape and Rest the Dough for 30 Minutes
- Dust 2 Bannetons with Rice Flour
- Shape the Dough Into 2 Boules and Place into the Bannetons, Cover and place in Fridge Overnight
- Preheat Oven to 450 F and Use Middle Rack with Baking Steel or Stone for 1 hour
- Remove Dough From the Fridge, Score and place in Dutch Oven or Steam Oven
- Dutch Oven - Bake at 450F for 20 Minutes with Lid On, Then Bake With Lid Off for Up to 30 Minutes
- Steam Oven - Bake at 425 F for 15 Minutes With Steam, Then Bake at 400F Without Steam for up 25 Minutes
- Let Cool on a Wire Rack for for 30 Minutes Before Slicing and Eating"


Follow me on my socials for more baking content:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

Equipment
Anova Precision Oven - [ Ссылка ]
Brod & Taylor Folding Proofer - [ Ссылка ]
Tableboard Co Reversible Cutting Board - [ Ссылка ]
Weight Scale - [ Ссылка ]
Heat Guardian Heat Resistant Gloves - [ Ссылка ]
Pyrex Mixing Bowl Set - [ Ссылка ]
Cambro Camwear Round Food Storage Container - [ Ссылка ]
Dough and Bench Scrapers - [ Ссылка ]
Banneton - [ Ссылка ]
Silicone Bread Pan - [ Ссылка ]
Mercer Bread Knife, 10-Inch - [ Ссылка ]
BreadSmart Lame - [ Ссылка ]
Covermate Reclosable Bags - [ Ссылка ]

CHAPTERS
INTRO 0:00
SECONDARY INTRO AND RECIPE 0:11
LEVAIN 1:28
MIX DOUGH 6:30
STRETCH AND FOLD #1 15:23
STRETCH AND FOLD #2 19:18
STRETCH AND FOLD #3 20:25
SHAPE 26:11
BAKE PREP 29:54
BAKING 33:00
RESULTS AND LESSONS LEARNED 33:48
OUTRO 38:32

Music:
Epidemic Sound - [ Ссылка ]

#sourdough #sourdoughloaf #sourdoughbread #cranberrywalnutbread #walnutcranberrybread #artisanbread #cranberrywalnutsourdough #walnutcranberrysourdough #theperfectloaf

свернуть