Cranberry, pumpkin seed & oatmeal loaf
A bread to use up some ingredients I had in the cupboard... I'm actually not a big fan of cranberries, but I had made a promise to an Italian friend for mince pies with homemade filling, and they were left over. (Also left over from the mincemeat is 3/4 of a bottle of brandy hooray).
I made a large loaf, unwise perhaps as I won't have much help eating it.
i built a levain the night before, with 30g starter, 200g water, 90g whole rye and 60g whole wheat. I also toasted 100g of coarse oatmeal and soaked with 60g cranberries in 150g nearly boiling water.
the next morning I added:
380g strong white bread flour
70g whole rye
and left to autolyse for an hour.
Then added the oatmeal, cranberries and salt and pinched in (tearing the dough a lot!)
I added pumpkin seeds as a last minute thought in the second and third of 6 stretch and folds. The dough was still tearing, but gaining strength too.
I left to prove in the fridge for 7 hours in the fridge while I went out, then 2 hours at room temperature.
shaped and put in a makeshift banneton for another 1 1/2 hours, then baked inside the Dutch oven until it reached 94c.
the crust on this bread is totally delicious, with the very toasted oatmeal stuck on the outside.
Inside, it is only very mildly sour (it was rushed & no space in the fridge to retard overnight). I think it is slightly bland and needed more salt (I used about 11g) and maybe a bit of honey. Next time I would like to use rolled oats, but less, to help with the dough and crumb structure. It would be nice with chopped dried cherries or raisins (I prefer either to cranberries).
Still, I am improving with every loaf, and this one is very good with cheese or peanut butter.