Cranberry Pecan Sourdough
Made these two to give away (one sent priority mail along with a spelt boule), so unfortunately I have no pictures of the crumb. They smelled delicious and I got great oven spring. They are both just under 25% whole wheat (a mix of mostly HRSW with some Kamut that I had on hand, all freshly ground), with the remainder being half AP and half bread flour. My starter is 100% hydration organic whole wheat. Formula makes two loaves, amounts are in grams.
6:00 pm: Mixed everything but the cranberries and pecans up together, let rest for an hour.
7:00 pm: Performed first stretch and fold.
7:30 pm: 2nd S&F
8:00 pm: Stretched dough out on counter to laminate. Added cranberries and pecans, folding them in during lamination.
8:30 pm: Third stretch and fold. Left to continue bulk until AM.
7:00 am: Dough was ready, so I divided it in two, pre-shaped, bench rested, then placed in two bannetons.
8:00 am: Preheated dutch oven and oblong clay baker at 475 F.
8:35 am: Loaves into oven. Baked at 475 for 15 minutes, then reduced oven temp to 450. Baked another 10 mins w/covers on, then 12 minutes with covers off. I put a cookie sheet under the baking vessels, as loaves in the dutch oven (cast iron) tend to get overly brown on the bottom.
9:12 am: Removed from oven, internal temp read 210 F. Let rest several hours. Took one to a friend, and later that same day mailed the other, along with a spelt boule, to another friend 3000 miles away. 🙂
Formula is for two loaves