Whole Wheat Cranberry Nut Sourdough w/ YW
I was thrilled with the wild rice cranberry & nut bread I made last weekend so I decided to make another fruit/nut loaf. I didn't add rice this time, but I upped the percentages of whole grain. I briefly thought about adding cooked spelt, but then I forgot.
I did a 10% starter inoculation, but I split this between YW (50g flour and 50g YW left out for 20 hours) and 100g of sourdough starter. My YW had a great apple smell. I used 2% salt and the hydration was 84%. The higher percentage of whole grains made the dough pretty easy to work with even at 84% hydration. I also did a 3+ hour autolyse which is longer than I have done in my recent bakes. I added 150g toasted walnuts, 200g raisins/cranberries, and 40g honey.
|Bread flour calc||45%|
|6:00 AM||final levain build|
|8:30 AM||Start autolyse|
|12:00 PM||Mix autolyse and levain build and YW build|
|12:15 PM||Trevor Wilson mixing method 5min, 15 wait, 5min (add SALT and honey)|
|12:45 PM||Coil Fold|
|1:15 PM||On Counter Lamination (add nuts and dried fruit)|
|1:45 PM||Coil fold 3x|
|5:00 PM||Pre-shape, shape, fridge|
|7:00 AM||Bake at 490 for 25 minutes and 460 for 25 minutes|