The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cranberry Walnut Sourdough

Benito's picture
Benito

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.

 

Comments

Elsie_iu's picture
Elsie_iu

You've nailed it, Benny! Your loaves keep getting better and better.

Benito's picture
Benito

Thank you Elsie, I still need more bakes to build my confidence, but I agree, my bread is improving.

Benny

ifs201's picture
ifs201

Awesome job Benny! That has to be one of my favorite flavor combinations and your bread couldn't look better! The crumb, color, and bloom all look terrific. 

Benito's picture
Benito

Thank you Ilene, I feel that I am improving with each bake enough now that I am trying out different recipes although I have to admit that I still love Maurizio's Beginner Sourdough a lot.

Benny