Cranberry Walnut Wine Porridge Bread
Wine, Walnuts, Cranberries and Porridge....what's not to like? I have to say, nothing! This one is chock full of flavor and good enough to eat by itself, but even better with some cheese. I gave 2 of these away to some work colleagues. I think they will enjoy them, I hope.
There is just enough wine in this one to add a nice flavor without overpowering the bread or inhibiting it's fermentation. The crumb is nice and moist and you get a mouthful of walnuts and cranberries with each bite.
The crumb is nice and open considering how much "stuff" is packed into this one.
Here are the Zip files for the above BreadStorm files.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my proofer set at 83 degrees and it took about 4 hours. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Add about 3/4's of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed. Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge. Remove from the heat and let it come to room temperature before adding to the dough. I put mine in the refrigerator and let it cool quicker.
Main Dough Procedure
Mix the cranberries with the wind and let it sit to rehydrate for about 30 minutes or longer. Drain the cranberries and add the wine per below.
Mix the flours, wine, Greek yogurt and the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, cooled porridge, and salt and mix on low for 4 minutes. Add the walnuts and cranberries and mix for about a minute until incorporated. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.