Cranberry Walnut Sourdough
I’ve been wanting to do a fruit and nut sourdough for sometime and decided my first bake of the year would be that time. I’ve made raisin walnut commercially yeasted bread in the past so wanted to do something different, so chose cranberry walnut. I started out thinking that would be follow Maurizio’s cranberry walnut sourdough recipe, but then got intimadated by his 88% hydration and also wanted to try lamination again. So I sort os used his beginner sourdough recipe 78% hydration and added 10% dried cranberries and 10% lightly toasted walnuts. Then I essentially followed Full Proof Baking Kristen’s methods that we used for the open crumb CB. I thought that this would be a perfect way of introducing the nuts and fruit during lamination and I think it worked out alright.
This was also the first time I used my Proofing Box and I’m glad that I now have one given the cold temperatures of winter in Toronto. I’m not sure I should be surprised but bulk fermentation went a bit more slowly than I expected. I hope I judged fermentation well and didn’t greatly underproof the dough. I guess I will know tomorrow when I cut into the loaf. One other thing, in my haste to score the dough, I made the incision in too vertical a plane instead of a good angle so the ear isn’t as good as I would have liked.