Cranberry and Walnut Sourdough
Recipe:
70g Whole Wheat Flour(@WholegrainMilling)
280g Strong Bread Flour
280g Water
70g Starter(100% Hydration - Feed 1:3:3)
7g Salt
120g Walnut and Cranberry(Soaked overnight and left to drain for 8 hours)
A little minute more on fermentation would have over fermented this dough....

2 hours Autolyse

30 minutes rest after adding starter

2 x 5 minutes Rubaud Mixing with 10 minutes rest in between.
Lamination - adding inclusions

30 minutes rest and transferred to a rectangular glass dish

1st Coil Fold

2nd Coil Fold

3rd Coil Fold

4th and last Coil Fold - Temperature is just going high!

Dough is really puffy and almost tearing up! Dough went Crazy from 27°C to 31°C in about 2 hours!!!

Shaping is hard to handle....


Did 'Dan the Baker's' Shaping....

4 x coil folds with temperature as follows - 27°C/28°C/30°C/31°C
Added starter at 2:50pm/6:35pm last coil fold with 31°C internal dough temperature.
8:00pm Shape and rested at room temp for 5 minutes
1 hour in freezer while heating up the oven.

Bake for:
250c for 30 minutes
220c for 10 minutes

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