Lavender, Sage, and Cranberry Boule
Just pulled this from the oven about 20 minutes ago and can't wait to dig into it. We had cooked a turkey this past weekend and wanted to make sandwiches...but of course we needed a bread built just for such an occasion. So...I set to work with the breadcalc spread sheet and this is what I came up with.
Levain @ 50%: 100%/3oz
KAF Speacial Flour: 90%/3oz
KAF White Whole Wheat Flour: 5%/1oz
All the starter: 25%?...I didn't weigh it, just threw 'er in
KAF Special flour: 80%/ 12.25oz
KAF White Whole Wheat Flour: 10%/1.5oz
KAF Pumpernickle Flour: 10%/1.5oz
Salt: about 1tsp (I estimated from here on out...)
Fresh sage, chiffonade 2Tblsp
Dried lavender, crushed 1Tblsp or so (still estimating)
homemade dried cranberries...about a cup
I let the starter do it's thing overnight. Mixed all the ingredients to the salt up, autolyze 10 minutes, knead with a mixer for 5 minutes and let them sit in bulk ferment for 2 hours (slap and fold every 20 minutes or so). Then, I put the dough on a lightly floured board, added the rest of the ingredients to the pile and kneaded until well mixed. Back to bulk ferment for another 1-2 hours--no slap and fold this time. Shape and rise in a banneton for about an hour, preheating the oven to 500 degrees toward the end of the rise (no time here...I just turned it on and walked away). Prior to the preheat I put a sheet pan in the oven upside down so it would get nice and toasty before I placed the load on it. Gently transferred the boule to parchment paper on a free sheet, cut my pattern, then transferred to the sheet in the oven. Added steam every 5 minutes for the first 15, then dropped the temp to 400degrees where the bread did it's thing for about 30 minutes (internal temp of 190). Of course, 1/2 way through the 400degree time I rotated the loaf 180 degrees.
Here it is on the way in...quite tasty too if I do say so myself.