Cranberry Wild Rice with Pepitas
I don’t know why I do this to myself but I am doing Xmas Sourdough orders again like last year. The plan was to simplify and only offer two kinds of breads but somehow, I can’t say no and I am doing 3 kinds. And not only that… last year, I limited my orders to 36 loaves… somehow things go away on me and I am doing 48. So that means 4 baking sessions as I can only make 12 loaves at a time.
On top of all of this, I have a bunch of other commitments that I can’t get out of. So the next 2 weeks are going to be crazy. Hopefully, someone doesn’t end up maimed or dead at the end of this!
So I apologize in advance if I am not going into as much detail as usual. First baking session is a Cranberry Wild Rice with Pepitas.
Makes 3 loaves
75 g raw wild rice
10 g buckwheat groats
60 g pumpkin seeds, raw
150 g cranberries
200 g water
30 g honey
700 g unbleached flour
200 g kamut berries
200 g spelt berries
575 g water
30 g yogurt
22 g salt
250 g 100% hydration 4 stage levain
A few days before:
- Bloom the wild rice with the buckwheat groats by the method of your choice. Once bloomed, refrigerate until needed.
Two days before:
- Mill the kamut and spelt berries, sift the bran and reserve 125 g of bran/sifted flour for the levain. Start building your levain (10g/10g/10g).
- Place the flours in a tub and reserve.
The day before:
- In the morning, continue building the levain (20g/20g).
- Toast the pumpkin seeds. Add the cranberries and the water. Soak overnight.
- At night, feed the levain again (40g/40g).
The day of:
- Do your final build of the levain (80g/80g).
- Add the honey to the soaker.
- A couple of hours before the levain is ready, add the wild rice, the soaker, and the water to the flours and mix well. Let sit covered at room temp (73F).
- Once the levain has peaked, add the yogurt, the salt and the levain to the dough. Mix well and let sit 30 minutes.
- On 30 minute intervals, do slaps and folds (75/50/10), and then go to stretches and folds (3 sets).
- Let sit for an hour and then refrigerate for a couple of hours.
- Divide into portions of 800 g and round with a scraper. Let rest for 1 hour.
- Shape into boules and put seam side down into bannetons.
- Cover and place into the fridge for 9-10 hours.
- Heat pots and oven to 475 F for an hour. Bake boules seam side up for 30 minutes at 450 F covered, and then at 425 uncovered for 17 minutes.
I got okay but not great oven spring for some reason. Maybe I shouldn’t have soaked the cranberries and added the add-ins later...