Barley, Walnut and Cranberry Loaf

After a couple of months with little baking and lots of working, I was determined to bake this weekend - to just fit it in however I could. And this is the product of that effort, Barley Walnut Cranberry Loaf.

I started out on Wednesday by refreshing and re-envigorating my starter with a couple of feedings on the counter. Friday night, I intended an overnight autolyse and soak with the dry ingredients I had chosen, my flours, barley flakes and polenta, but soon realized I had added the starter (a senior moment or simply Friday night fatigue?), so in went the salt, as well, for an overnight bulk ferment in a chilly kitchen. Up early Saturday for a couple of belated stretch and folds, and incorporated dried cranberries and toasted walnuts, shaped, popped into a basket, bagged and into the refrigerator, then I was off to the office again.

Fast-forward to Sunday morning (yep, close to 24 hours in the refrigerator - I checked it Saturday night and was glad it seemed content to continue proofing), brought the bagged basket out to the counter while the oven, stone and cloche cover heated. Sprinkled the dough with cornmeal and turned out onto parchment on a peel, then into the oven (450 F) for 20 minutes covered and another 20 minutes uncovered.

I'm happy with the result - given the level of neglect, it turned out tasty and soft, with a crisp crust, and is now sliced and frozen for easy serving. The slice I ate was plain, but it would be easy to top it with cream cheese or use it for turkey sandwiches. I'm loving reading about all the ideas, recent bakes and especially all the new members who have joined our ranks. Welcome to the party!

Cathy