Orange Cranberry Sourdough (Gifts from the Kitchen)
Hello, I made a big batch of Sourdough with Liquid Levain from Advanced Bread and Pastry, adding about 23% dried cranberries and homemade candied organic orange peel. I had tried to make a similar bread earlier this month, and wanted to try again, to give as gifts - thought friends and family might like this bread for making turkey sandwiches next Sunday! Will be freezing these in the meantime.
Here are the pictures, first, the dough (about 4750 g after the fruits were added), and then the bake,
2 x 1000g, 5 x 350g, and 4 x 250g):
(Took Larry's advice, and cut into one...wow this is good stuff!)
With thanks to dmsnyder for posting notes from his recent class at SFBI - based on that instruction, I held back the levain until after autolyse, as I wanted the dough to do as much of the work as possible developing gluten. I mixed by hand, folding the dough in the bowl for a bit then moved it to the counter to finish mixing. It was a good workout.
Happy holidays everyone! from breadsong