October 27, 2019 - 6:11am
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.
T85 | 40% |
Spelt | 10% |
Rye calc | 5% |
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 |