Cranberry Wild Rice Sourdough with a touch of Tarragon
This bread is inspired from several sources: my bread baking class, Joc1954 Cranberry Tarragon bread and a request to make a Cranberry Wild Rice loaf from one of the volunteers at the soup kitchen.
And the very special thing about this bread is that it was leavened using JamieOF's sourdough starter. He (guessing he is a he, if not, I apologize!) sent me some of his explosive starter which he had dried. This was new to him and reviving it was new to me.
The first try on Monday as done using tap water, I realized this after I had dumped the water in, and a day later, nothing was happening so I redid it the next day. This time there were signs of life within a few hours and I carefully fed it every 12 hours.
By Saturday, it looked quite lively so I gave it my usual combo of rye and AP flour to make a levain. It loved that combo and doubled in 4 hours. I wasn't ready for it so I just stirred it down and it had risen half way within an hour and a half. As you can see, it did an awesome job leavening my loaves.
This recipe made 3 loaves.
The night before:
1. Soak 75 g oh wild rice in 375 g of water with 30 g of organic local yogurt. Leave at least 7 hours. Drain reserving the yogurt water. Cook the wild rice in fresh water. This was supposed to take 10 minutes but it took 45. Drain and refrigerate.
2. Soak 150 g dried cranberries in the 375 g of reserved yogurt water and refrigerate overnight.
1. Feed starter to get at least 360 g of levain at 80% hydration. Let rise till double.
2. Autolyse 157 g cold wild rice, all of the cranberries with their liquid (cold), 525 g very hot water, 900 g flour, 135 g dark rye, 150 g Kamut flour, 105 g Spelt flour and 2 grams blanched tarragon. I blanched the tarragon because in the past I had a soup turn sour when I added fresh herbs at the end and refrigerated it. I didn't want something similar happening here. I let sit for an hour and a half.
3. Then I mixed in 30 g salt, 360 g 80% hydration levain and 30 G water. I used pinches and folds to integrate everything and start the gluten development.
4. I did 4 sets of folds 30 min apart and let the dough ferment for a total of 5 hours in a warm spot till it was double.
5. I divided the dough into 3 and did a preshape, a 30 min rest and then a final shape using the envelope fold method. Then into rice floured baskets for an overnight proof in the fridge.
1. Bake as per my usual method of 20 min at 500 in preheated Dutch ovens, 10 min at 450 and then another 20 min with the lid off. I also always put a round of parchment paper in the bottom to prevent sticking.
I am super happy with these loaves. They feel quite light and they got great oven spring. I will give a crumb shot when we cut into one which won't be long considering the amazing aroma floating in the air.
I have put "Frankie" to bed in the fridge as per the NMNF method and hopefully, she won't mind that too much. I found that she was a warm weather type of "gal" and that she pouted when she was just on the counter.