One more bake from the weekend - Almond, Cranberry & Orange Sourdough
Hello, These small loaves are based on Eric Kastel's Almond, Currant and Orange Sourdough from his book Artisan Breads at Home.
The scoring is an homage to EdTheEngineer's recent spiral-scored boule, that he pictured along with his other lovely breads.
I had some extra orange peel from making Christmas fruitcake, so into the bread it went. I used dried cranberries instead of currants, and reduced the amount of fruit and nuts to a little over 25% of the flour weight.
This bread uses a wheat sour; I just fed my regular starter with white and whole wheat flour and let it ferment for about 16 hours before mixing.
The dough was mixed with a combination of bread and white whole wheat flour.
The loaves were retarded in the fridge for 15 hours, and warmed up this morning for about 75 minutes before I baked them.
(I use an inverted clear plastic storage box as a cover for loaves when proofing - I can see a thermometer through it & can keep an eye on temperature. I've been filling my french coffee press with boiling water and placing it alongside the bread - it's been working out really well for getting and maintaining a humid, 78-80F proofing environment.)
Here are the pics. The four smaller loaves were divided at 230g each, and the bigger one I think was about 300g.
They sprung up in the oven! Husband had some of the bread with lunch today and he really liked it. I'll try some tomorrow for breakfast.
This bread has a yummy aroma! I can't see any cranberry in this crumb shot but I hope it's in there somewhere!