Cranberry Pecan Orange Blossom Sourdough
The inspiration for this one came from Lechem's loaf. I did very minimal changes to it. Basically, I only changed the amount of levain to accommodate my 80% levain.
1. Toast 40 g pecans.
2. Soak 50 g cranberries in 30 g water.
3. Autolyse all above with 335 g unbleached flour, 80 g fresh milled Selkirk wheat, 262 g water, and 18 g orange blossom water.
4. Mix in 10 g seal salt and 117 g of 80% levain.
5. Do four sets of folds a half hour apart and let rise until just over double.
6. Pre-shape, let rest a few minutes and do a final shape before placing in banneton.
7. Proof in fridge overnight.
8. The next day, bake right out of the fridge on a preheated to 475F pizza stone.
I used some water in the bottom for steam and threw in a couple of wet washcloths on the pizza stone next to the loaf. I couldn't find anything suitable to cover the loaf so I improvised. I did drop the temperature to 450F but I have no idea how long I baked it; probably 40 minutes or so. I watched the crust and took the internal temp. Once it hit 205F, I took it out of the oven. It had stuck to the pizza stone but with an egg turner and a bit of time, it released just fine. It smell wonderful. We will see how it tastes once we cut into it.