Wild Rice Sourdough with Cranberries
This was a request from a friend as this is her favourite bread.
Makes 3 loaves
75 g dry Wild Rice
150 g dried cranberries
700 g strong bakers unbleached flour
200 g fresh milled Kamut
100 g fresh milled Einkorn
700 g water
30 g yogurt
35 g honey
22 g salt
250 g of 3 stage 100% hydration levain (procedure below)
Extra flour to feed levain.
Two mornings before:
1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of unbleached flour. Let sit at cool room temperature for the day.
The two nights before:
1. Feed the levain 20 g of water and unbleached 20 g of flour. Let that rise at cool room temperature for the night.
The morning before:
1. Feed the levain 100 g of filtered water and 100 g of unbleached flour and let rise until doubled (about 6 hours).
2. Place into fridge until the next morning.
- Soak the wild rice in hot water for the day.
The night before:
1. I use homemilled flour so if you are doing the same, measure out the stated amount for each type of flour in berries or grain, and mill it on the finest setting of your home mill. If buying flour, get the freshest that you can and try to ensure that it is wholegrain.
2. Place the required amounts of the wholegrain flours in a tub and add the unbleached flour to it.
3. Cover and set aside.
4. Cook the wild rice in plenty of boiling water until very tender. Drain, add the dried cranberries, and refrigerate overnight.
Dough making day:
1. When ready to make the dough, take the wild rice and the levain out of the fridge to warm up before being used in the dough.
2. Using a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.
3. Once the autolyse is done, add the salt, the yogurt, the honey, and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.
4. Add the cooked wild rice and cranberries to the mixing bowl, and mix on speed 2 until they are evenly distributed. This should only take a minute or two.
5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
6. Do 2 sets of coil folds at 30 minute intervals and then 2 more sets of coil folds at 60 minute intervals, and then let the dough rise to about 50%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~780 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
9. Sprinkle a mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.