The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danni's wild rice & cranberry bread, as baguettes of course...

alfanso's picture
alfanso

Danni's wild rice & cranberry bread, as baguettes of course...

 

Danni's recent post of a SD wild rice and cranberry boule had me intrigued.  However changes were in store.

  • Subbed out the kamut & einkorn for semola rimacinata 
  • Dropped honey and yogurt, replaced by an equal amount of water.
  • Dropped overall hydration to 75%.
  • Added bassinage of 10% of the water after the 20 min autolyse.  5 min rest.
  •  2 sets of 20 French Folds with a 5 min rest between.
  • Letter Folds at 30, 60, 90 and 110 min.  Rice and cranberries added at 2nd LF.
  • Bulk ferment limited to 2 hours in my warm kitchen.  Retarded overnight.
  • Divide and shape in early AM, back to retard.
  • Baked with steam at 460dF after ~14-16 hrs of retardation.
Wild Rice Cranberry Levain        
Danni, mod by alfanso        
     Total Flour    
 Total Dough Weight (g) 1250 Prefermented15.00%   
 Total Formula   Levain   Final Dough 
 Ingredients%Grams %Grams IngredientsGrams
 Total Flour100.00%634.7 100.00%95.2 Final Flour539.5
 AP Flour73.20%464.6 100%95.2 AP Flour369.4
 Durum26.80%170.1 0%0.0 Durum170.1
 Water75.00%476.1 100%95.2 Water380.8
 Salt1.96%12.4    Salt12.4
 Wild Rice 6.65%42.2    Wild Rice42.2
 Dried Cranberries13.32%84.5    Cranberries84.5
 Starter3.00%19.0 20%19.0   
        Levain190.4
 Totals196.93%1250.0 220%209.5  1250.0
          
Soak Wild Rice in Hot Water overnight. Cook & drain, add dried cranberries, refrigerate until mix time. 
Autolyse Water, Levain, Flours 20 min. Hold back 10% water for bassinage.    
Bassinage salted water.  Incorporate, rest 5 min.       
20-30 French Folds.  Rest 5 min.  20-30 FFs.  Into oiled tub.      
BF 2 Hrs.  Incorporate rice and berries on 2nd Letter Fold. .      
LFs at 30, 60, 90, 110.  10 min rest.  retard       
Retard 12-16 hrs. with divide and shape somewhere in that time.      
Preheat 475dF, Bake 460dF with steam for first 13 min.  Then rotate to finish bake ~13 min more. Final  2 min venting.

 

I don't perceive any advantage to the wild rice save for the unique look it gives the bread.  However, the cranberries add a more robust flavor and the bread is just perfect with a soft cheese.

4 folds is a bit much in my book, but I followed this aspect of Danni's post.  On making this again, I'd increase the percent of durum, but tried to faithfully follow Danni's percentages here this time.

I find that dough laden with add-ins as this one is, mostly provide for a modest grigne and ear in baguette form.  As this one is.

Thanks for posting this formula Danni - even if I ran off the rails on a few aspects. 

420g x 3 long batards.

Comments

Benito's picture
Benito

Very nice Alan, you did still get great ears despite the inclusions.  Cranberries are a nice inclusions for sourdough, I’ve never tried adding wild rice but have added koji rice porridge in the past.  Good baguettes as always.

alfanso's picture
alfanso

computing software.  He eventually ran for President on a 3rd party ticket and received a sizable vote percentage.  What helped do him in, among other things, was the lock on the two party system here in the USA, and it also didn't help that his VP running mate had a disastrous, self-imploding debate.  Mr. Perot had rather large ears and in one of the debates he "famously" proclaimed "I'm all ears".

thanks, alan

dabrownman's picture
dabrownman

he literally hated Bush 41.  He wanted to do everything he could to keep him from being re-elected.  Perot got almost 19 % of the vote, all of those votes would have gone to President Bush since no Democrat would ever vote for Perot any more than they would vote for Trump today.  Clinton won with only 43% of the vote to Bush's 37%.  Bush would have gotten 54-55% of the vote otherwise and won his 2nd term in  a huge landslide.  The result was that America got its first Documented Sexual Predator as President - Pre Epstein, Weinstein and Weiner.  That is how vindictive Perot was as a person.  He had no intention of winning.  He spent the rest of his life being hated by Republicans and Democrats. The reason he hated Bush was petty as well.  Perot wanted President Reagan to acknowledge that there were American soldiers still alive and being held a prisoners in Vietnam something very dear and personal for Perot and  as a Vietnam Vet - me too!  Reagan sent Perot's friend and his vice president, Bush, to tell Perot that Reagan had no evidence that there were any Americans still i POW camps in Vietnam and that he would not be pressing this or doing anything that Perot wanted him to do to get them out.  Perot took it personally and blamed Bush.  This was how he got back at Bush for being the messenger.  Sad really!  The moral of the story is that you don't want to get on the bad side of Billionaires.  They have a very deep pocketed way of getting back at you in the worst kind of ways, at the worst time possible and just ruining your outlook for a very long time.  Best to be Libertarian like me and lose every election!. That way you can hate every politician and be right about that every time instead!

gerhard's picture
gerhard

I have been baking a cranberry walnut sourdough and it has become a family favourite.  I see you are using dried cranberries have you thought of using fresh?  I have been thinking of adding a little orange rind.

Benito's picture
Benito

Cranberry and orange are excellent together, I have made cranberry orange meringue pie and it is delicious.

alfanso's picture
alfanso

I've never baked with cranberries before, so this was my nascent bake.  I also don't think that we ever bought fresh cranberries, although that could easily change!  I like the idea of combining the fruit with the peel, so this may come up again soon on my baking Wheel of Fortune!  I'm not sold on adding the wild rice again, but do love using pecans and toasted walnuts as my go-to nuts in breads - also toasted pine nuts and cranberries seems good too.  And before I ever read your comment was already thinking along those lines.

thanks for the ideas, alan

gerhard's picture
gerhard

This is a photo of my cranberry walnut, hope we have some left to make a turkey sandwich with tomorrow. We are baking cinnamon buns later and cream cheese is coming to room temperature for the icing.

 

Benito's picture
Benito

Looks great Gerhard and I bet it is really great as a turkey sandwich.

JonJ's picture
JonJ

This is inspiring. Is the wild rice only there for the aesthetics? Thinking it might have improve the texture too.

alfanso's picture
alfanso

only the aesthetics.  Providing a lot of character to the look.  But as I mentioned above, I don't perceive any flavor value or "bite".  Texture is a hard one.   I more enjoy the texture of breads free of inclusions, but to each his own.  The cranberries pack a mighty punch though, their flavor is undeniable, and I like Gerhard's suggestion.

thanks, alan

isand66's picture
isand66

I’ve added rice to many bakes and do find it adds much more than aesthetics.  I find the texture to be impacted in a positive way and the flavor as well.  I’m surprised you did not notice and distinct differences.  The bread looks fantastic anyway but I know you are not a big fan of enrichments anyway 😬.  Now if we can get you to try a porridge bread I think the world might stop spinning!😂

alfanso's picture
alfanso

dupl.

alfanso's picture
alfanso

I made a version of Maurizio's porridge bread a few times.  Perhaps a rice that is incorporated into the dough as part of the mix rather than the "sticks" of wild rice here has some presence, but it didn't seem to carry over for me.

I've another version of this bread that had another thing or two fall "out of the cabinet" and into the mixing bowl.

thanks, alan