Cranberry Currant Sourdough with Wild Rice and Pumpkin Seeds
Upon request of some friends, I repeated the Cranberry Wild Rice version from a couple of weeks ago but with a few changes. I put in currants instead of raisins and pumpkin seeds instead of Pecans.
I had tried a new method of blooming wild rice then but talking to my pottery instructor, she just puts the wild rice in water and keeps it warm in her dehydrator. I did the same but put it in the oven with the lights on and the door shut. The temperature hit 105F or so. I left it slightly more than 24 hours and it worked quite well. So now I have two methods of no cooking wild rice to get it ready for salads or for bread.
So here is the recipe:
1. Bloom 75 g wild rice and 10 g of buckwheat groats in plenty of water using the above method. Drain and refrigerate until needed. Bring to room temperature before using.
2. Toast 60 g of pumpkin seeds. Soak them overnight with 70 g cranberries, and 50 g dried currants in 200 g water. In the morning, add 30 g honey.
3. Autolyse all of the above with 550 g water, 550 g unbleached flour, 200 g fresh milled Kamut flour, 202 g multigrain flour and 50 g fresh ground flax seed.
4. Mix in 40 g yogurt, 20 g salt and 266 g 80% levain. Pinch and fold to integrate well.
5. Do 3 sets of folds and let rise till double. This took about 4.5 hours.
6. Divide into 3 loaves, preshape, let rest 15 minutes and shape tightly into boules. Put into covered bannetons for and overnight proof in the fridge.
7. The next morning, bake directly out of the fridge. Preheat oven and pots to 475 F. Load boules into pots that have circles of parchment paper to prevent sticking, drop temp to 450 F and bake covered for 25 minutes. Remove lids and bake for another 22 minutes at 425 F.