The Fresh Loaf

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Multigrain Cranberry Sourdough, Challah, Etc.

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varda's picture
varda

Multigrain Cranberry Sourdough, Challah, Etc.

I have never been one to put extra stuff into bread.   Flour and water all the way.   And yet, resolve weakens, fruit beckons, fresh loafers keep on posting.    What can one do?    A rhetorical question of course.    The simple answer is throw in a few dried cranberries.   I had already developed a nice seeded levain (after tasting Jong Yang's delcious one at the TFL Boston meet-up)  and thought - just swap out the seeds for the cranberries.   It works.   Two completely different breads on the same substrate.  

One might note that this is a tad underdeveloped.   It is because at the same time I was making this loaf I was also making several others:

I neither had time to properly knead by hand, nor was the mixer free.   So I just mixed it up by hand and did a few stretch and folds, and it almost got there.  Here it is on the front left with two seeded levains, one tzitzel rye, and three challahs.   The sourdough challah is courtesy of Maggie Glezer, via zolablue's excellent 6 year old post.   I never realized how easy it was to do a six strand braid until watching the Maggie Glezer video referenced in zolablue's write-up.   

The ones on the right are six strand.   On the left is 4 strand using exactly the same braiding technique.  

But the real news here is how delicious this challah is.  I made a few different versions of challah over the week, trying to decided which one to go with.   This beat them hands down.   It doesn't taste even slightly sour, but the starter takes a caky, eggy treat and turns it into a really fine bread.  

Update:   Tried the cranberry sourdough again but this time with mixing.  It makes a difference. 

Formula and method for the cranberry sourdough

 

Multigrain Cranberry Sourdough   
      
Starter67% Hydration, 100% KAAP  
Rye Sour82% Hydration 100% Rye  
      
        Final   Rye Sour    Starter       Total    Percent
KABF177  17748%
Rye071 7119%
KAAP0 14144%
WW71  7119%
Spelt35  3510%
Water212591028076%
Salt8  82%
Cranberry40  4011%
Rye Sour130    
Starter24    
      
Total Dough698    
Total Flour369    
% preferment23%    
      
      
Autolyse flour and water 1 hour   
Mix all ingredients until developed   
Bulk Ferment 1.5 hours    
Roll into batard shape and lightly rock (dough is very sticky)
Proof in couche 80 minutes (or so) until soft  
Bake with steam for first 5 minutes then at 450 for 35 more.

Comments

dabrownman's picture
dabrownman

Japanese fruit yeast water, Toadies and a Feng Shui master to properly locate a WFO be far behind? You don't say if you like how your fine looking Multi-grain Cranberry SD bread tastes? I'm guessing the Challah tasting for the winner in that category overwhelmed your taste buds and they needed a rest.  That is a lot of fine looking bread Varda.  Glad to see you on the fruity, seedy side of crumby baking.  I still haven't gotten around to making the Tzitzel yet but it is still on the list somewhere and will get up to the front before you know it.  I too use Zola Blues Challah recipe for a place to start.  I always wondered what happened to her?  Her blog was a really great one and she had so many great bakes like the semolina bread and Pierre Nury's Rustic Light Rye which is true to title since there is hardly in rye in it :-)

So tell us about the taste of the Cranberry SD?  Next thing you know you will be throwing cranberries in Challah - just because you can !

Happy Baking Varda.

varda's picture
varda

Hey DA,   I wish I could give you a fuller report, but this bread disappeared so quickly I'm not sure.   No really - I should have said.   The substrate (ie the bread) is really great.   Just a bit of spelt will do that, I'm not sure why.   I've tried this a number of ways in developing my formula for seeded levain, but going with the rye sour as the principal leavening agent seems to be the right thing.   I only put in a bit of starter because I always have a bit extra around, and I'm sure it adds that special something.   I wouldn't necessarily have thought that throwing cranberries into a lean dough would be just the thing, but it is.   The tart flavor just comes out so nicely against the grains. 

Interesting that you use this challah formula as a starting point.   I think it is great the way it is - don't particularly want to tinker with it or muck up the good flavors with a lot of other things.   But vive la difference.   And yes, I'm  very impressed with Zolablue but this is the first time I've ever followed her baking.   Glad I did.  

Thanks for commenting and happy baking indeed. 

-Varda

dabrownman's picture
dabrownman

was a 6 strand braid for A Chacon For Eric that mixed zolablue's Challah (converted to a poolish) with Eric's favorite rye  to make a nearly 4 pound Tribute Chacon.  It turned out beautiful and my apprentice was very proud of it.  I remember you commented that these two breads were a strange combination for one bread that somehow worked and that the basket i used was like one you had to build your WFO.  It is such a fine Challah I really don't tweak it much.  Here is  rehash of Zolablue's Challah meets Eric's Favorite Rye.  Both are some of the best bread around.

http://www.thefreshloaf.com/node/31149/chacon-eric

I think your choice of a rye sour starter was the right one for the multi grain cranberry bread.  it really works well with multi-grain breads.

varda's picture
varda

your tribute Chacon.  Not me certainly.  -Varda

Syd's picture
Syd

Varda,  you have updated your forum picture.  I almost didn't recognize you.  Very fetching buns!   Way to go on the 'extra stuff'.  A few dried cranberries might be baby steps, but it could be the start of something big.  That challah looks delicious.  

Hope you have been keeping well.  Saw something a while back about you organising a TFL get together.

All the best,

Syd

varda's picture
varda

TFL get together was really fun.   Great to meet so many like-minded people and quite varied and interesting group.   I'm still a true believer in flour and water, but an occasional cranberry can't hurt.   Great to have you checking in.  -Varda

evonlim's picture
evonlim

busy Varda, baking beautiful loaves. wholewheat and spelt is my favorite combination. i always top up my pantry with dry fruits, cranberry, figs, mulberry, appricots, black raisins and dates. can't help myself thowing in some dried fruits to get contrast and a dimension of taste. no doubt the breads vanished in a short time. have not try making challah yet. yours are wondeful. i am now practicing on soft sandwich loaves. 

thanks for sharing ..

evon

 

varda's picture
varda

Of course it was your fabulous use of fruits that got me to take this tiny step.   Thanks for the inspiration!   And for commenting.  -Varda

isand66's picture
isand66

My sleep deprivation must be causing me to hallucinate....did you actually add fruit in your bread???  I'm happy to see you take the plunge!  it must have tasted great.   Those are some beautiful challlahs you've made.  I usually use one of Peter Reinharts formulas but I will have to try the one you used next.

Regards

Ian

varda's picture
varda

but that's a different story.   Thanks so much Ian.   I haven't tried Peter Reinharts challah but this one really is good.  -Varda

Janetcook's picture
Janetcook

Hi Varda,

I see you are going through many changes.  Doesn't take long before 'other' things make their way into doughs - even a simple lean dough changes dramatically with just a few raisins tossed in. Looks like you are doing a fine job and I am impressed by the variety of breads you have here.  Your braiding looks really nice and even.  The crust color is really pretty too.  I will have to bake a challah again soon as I love the texture of the dough and how nicely it handles.  

Thanks for the post and photos :-)

Take Care,

Janet

 

varda's picture
varda

Hey Janet, Thanks for your encouragement.   I made a detailed schedule for the Tzitzel, Challah and Seeded Levain.   There was a little hole in it, so I threw in the cranberry sourdough, but without a slot for mixing.   Yesterday, I made it again and another challah but this time with mixing.   Pictures added above.   This has certainly been a learning process.   -Varda

Janetcook's picture
Janetcook

...and you are doing very well.  What I like now about my baking is that I have a routine/plan and it all works out very nicely so I don't feel so scattered.  All parts of all of my breads are now regular parts of my day.  Its kinda like everything is just waiting for me to put it all together.  I have a better sense of all of my doughs too so not so many surprises :- O

 

Janet

varda's picture
varda

More answers in a message.  -Varda

Song Of The Baker's picture
Song Of The Baker

Hi Varda.  Nice to see a variety of breads in a bake.  I have yet to get to the point where I feel confident enough to take on numerous different recipes all at one time.  Great job!  My favourite I think would be the cranberry sourdough.  The only thing I can say is the amount of sunflower seeds on the one loaf needs approx. 287 more seeds on it :)   I LOVE a loaf that is encrusted with tons of sunflower seeds.  Mmm...:)

Thanks for sharing this!

John

varda's picture
varda

This bake was a challenge, but I spent some time beforehand working out a detailed schedule and that helped a lot.   Sure, more sunflowers next time.   Just for you.  -Varda

breadforfun's picture
breadforfun

Varda - I love the look of the 6-braid challah. It has such an elegant shape with the high arch in the center.  I've only attempted 3 strands in the past, so you've given me good reason to double up.

-Brad

varda's picture
varda

The maggie glezer video is brilliant.  I've always been braiding phobic for anything more than 3 strands, but she made it so clear I felt I could do it in my sleep.   Take a look if you get a chance.   http://www.finecooking.com/videos/braiding-challah.aspx  -Varda

isand66's picture
isand66

Link does not work.  can you post again?

varda's picture
varda
ananda's picture
ananda

Well, I'm with you, Varda,

"Less is more" when it comes to great bread.   But a simple fruit bread leavened with rye sour?   Very fine indeed.

The chollah as a sourdough is not an easy ask at all; that's a really good attempt.   I'm sure that you are right about the superior flavour too.

I'm glad I've caught your post; it's been harder to stop by at TFL just of late

Very best wishes

Andy

varda's picture
varda

Thank you Andy,  I was pleased with the cranberry bread, and even more that I could prepare one dough and then make two completely different breads with it depending on whether cranberries or seeds.   I'm not that fond of Challah in general - too crude - and was making this for others, but liked this version quite a bit.   Thanks for stopping by.  -Varda