November 24, 2015 - 9:31am
Cranberry Walnut Batards
Just did these cranberry walnut batards at 84% hydration, King Arthur organic artisan select flour. 25gs salt and 25gs sugar to 1100g flour.
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Just did these cranberry walnut batards at 84% hydration, King Arthur organic artisan select flour. 25gs salt and 25gs sugar to 1100g flour.
Well done and Happy Baki9ng
1100g flour
900g water
25g Salt
25g sugar
100g dried cranberries, whole
150g toasted walnut pieces and halves, rough chopped
Maybe I am closer to 82% hydration. Do I include the salt and sugar with the flour? If so, then it's about 78%.
They look lovely. Only the flour weight, nothing else. How much yeast & what method/timings did you use?
I use the Chad Robertson's country loaf recipe except I added 25g sugar with the salt. and I used all unbleached flour (no WW) and I took the hydration up to 82 percent. Additional ingredients were added at the 1st turn, 30 minutes after the salt/sugar/additional water were incorporated.
Looks so good!
Your bread looks lovely and I would like to try the recipe. Did you use Sourdough or Yeast for the bread, and if Sourdough how much? If yeast how much did you use. I use instant yeast and I also have a sourdough culture started.