#bread #sourdough #artisan #breadrecipe
In this video I'll bake two loaves of cranberry walnut sourdough bread to find out which method works best when adding inclusions. I'll make one batch by adding the inclusions during the initial bulk fermentation, during the second set of stretch and folds. Then, I'll add the cranberries and walnuts to the second loaf during the final shaping. I want to see if adding the inclusions during bulk fermentation affects the gluten formation and structure of the crumb.

I did not include the recipe for the Cranberry Walnut bread in this video however, I will post the full recipe tutorial in a future video. I will include a link to a recipe and tutorial on how to make sourdough bread for beginners below:
[ Ссылка ]

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Links for items used in this video:
Bowl covers/shower caps [ Ссылка ]
Food Scale [ Ссылка ]
Jars for your starter [ Ссылка ]
Cambro 2 Quart container with lid [ Ссылка ]
Cambro 4 Quart container [ Ссылка ]
Bench Scraper [ Ссылка ]
Oval Banneton Basket [ Ссылка ]
Flour Shaker [ Ссылка ]
Parchment paper [ Ссылка ]
UFO Lame/blade to score the loaf [ Ссылка ]
Lodge Dutch Oven [ Ссылка ]
Baking Stone [ Ссылка ]
Heat Resistant Gloves [ Ссылка ]

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