The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Searching for cranberry-walnut mini-boules

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Sylviambt's picture
Sylviambt

Searching for cranberry-walnut mini-boules

At least two of the better bakeries in the Twin Cities (Minnesota) occasionally offer deep brown and crusty mini-boules filled with dried cranberries and walnuts. They are wonderful with soups, with sharp cheddar or on their own with coffee. Can anyone suggest a recipe I can use to achieve these absolutely delicious wonders? Thanks.

Sylvia
In search of the perfect crust and crumb

donyeokl's picture
donyeokl

Hi Sylvia,

You might just want to use a white sourdough or pane pugliese or whatever plain recipe that you have used, then after the bulk fermantation part, gently press the dough out into a rectangle about 1 1/2 inch thick, spread the dried cranberries and chopped walnuts all over and do a "jelly roll", starting from the edge furthest away and roll tightly towards you. After this, make 1/3 folds (left to right or vice versa) then let rest for about an hour. After the rest, scale out the dough to whatever weight you want and gently press dough down and roll up towards you. Followed by tucking in the two ends and shape to a boule. Let rise till double or when press, the dough will have an indent. Make a single slash, mist with water and into oven. Bake as per oven temp for the bread recipe.

Hope this helps...

Cheers...
Don

Note: the dried cranberries and chopped walnut is about 20% of your dough weight.

Sylviambt's picture
Sylviambt

Thanks donyeoki, will try.
However the type I've tried here, and loved, is a very dark brown, crustier bread, with lots of whole wheat, and fairly open holes.
If anyone has a recipe I might adapt, pls let me know. Thanks.

Sylvia
In search of the perfect crust & crumb

Joe Fisher's picture
Joe Fisher

You may be able to use one of my previous loaves. Let me know if you need a recipe:

Pecan craisin bread

Craisin rolls

-Joe

Sylviambt's picture
Sylviambt

Joe,
Thanks so much for pointing me in the direction of these two breads. I think the pecan craisin will do the trick.
BTW, was it you who had your oven go out due to enthusiastic steaming? I had mine conk out earlier this week after a particularly large cloud of steam zapped its ignition system.
The Maytag guy was in yesterday so I'm up and operating again. I can hardly wait to get some loaves in the oven! Unfortunately, that'll have to wait till after the weekend because of commitments that keep me out of the kitchen. Darn!
Sylvia
In search of the perfect crust & crumb

Sylviambt's picture
Sylviambt

Hi Joe,
Thank you, thank you. I used the Pecan Cherry Levain recipe from that you recommended, and adapted it to use craisins and toasted walnuts. The two large boules came out perfectly!! Three of us have managed to polish one off in just two days. Gave a chunk to a co-worker who shared it with her economics class. They raved. Great texture and flavor. Terrific, chewy crust. The light sourdough flavor agrees with my husband (a real test - he doesn't like really sour sourdough, which I love).

Next time, I'll shape into mini-boules.

Happy baking.

Regards,
Sylvia
In search of the perfect crust & crumb

Joe Fisher's picture
Joe Fisher

So glad to hear it :)

-Joe

Melana's picture
Melana

I'm jumping in here. Would you please post this recipe it looks delicious!

Thanks
Melana

Joe Fisher's picture
Joe Fisher

Nope, my oven's still fine. Sorry I haven't been able to post the recipe yet. I'll get to it; I promise!

-Joe

Joe Fisher's picture
Joe Fisher

Finally! Sorry it took so long...

From Bread Alone: Pan au Levain with Pecans and Dried Cherries

Pecan halves and bits: 2cp / 6oz
Dried cherries (I used Craisins): 2cp / 10oz
Spring water, heated to boiling: 2 1/2cp / 20 fluid oz
Levain (firm sourdough starter): 2cp / 18oz
20% bran wheat flour: 4 1/2-5 1/2cp / 24-29oz
Fine sea salt: 1Tb / 3/4oz

Roast pecans in 350 oven for about 10 minutes. Transfer to a plate, cool, chop.
Place cherries and spring water until softened, 10-30mins. Drain, reserving liquid. Add water to make 2 1/4cp. Pat cherries dry. Chop coarsely.
Combine levain and soaking liquid, breaking up the levain well. Add 1cp flour and combine. Add salt and enough flour to make a thick mass. Turn out and knead, adding flour as necessary to make a soft dough, about 10 minutes. Add cherries and pecans, adding flour as necessary. Knead until firm and smooth, 15-17mins.

Ferment 2hrs at 74-80.
Deflate the dough, kneag briefly. Cut in 2, shape into boules. Cover, and rest 30 minutes.
Shape the dough into torpedoes. Proof the loaves seam side up in a couche for 2 hours.
Heat oven to 450. Roll loaves onto peel. Slash, slide onto stone. Fill steam pan with water. Spritz oven walls with water if you like. Bake 25-30 minutes.

-Joe

jolynn's picture
jolynn

Jolynn

For Joy!!!

I've been looking everywhere for this recipe (I knew it as a raisin walnut levain) and made it dozens of times for years. It was so simple, I thought I had it committed to memory. I was wrong! I moved, lost the recipe and a few brain cells as well, it appears, beause I could never quite recreate it the way I remembered it.  (In fact, there's a close-but-not-quite version on the kitchen counter now). As soon as I saw it, I recognized it---it's like being reunited with a long-lost friend.  Thank you!  Can't wait to try the cherry pecan version too!