Cranberry Feta with Toasted Sunflower Seeds Sourdough
Time to put cranberries in bread. They actually taste awesome with Feta and toasted sunflower seeds. I got the inspiration from a little French lunch place in my home town. They use this combo in their house salad. Soooo good!
Makes 3 loaves
150 g dried cranberries
75 g crumbled feta
60 toasted sunflower seeds (I buy raw and toast them in a dry frying pan)
700 g Strong Bakers Unbleached Flour
200 g freshly milled Spelt flour
100 g freshly milled Durum flour
700 g filtered water + 25g
20 g pink Himalayan salt
30 g yogurt
250 g levain (procedure in recipe)
Extra wholegrain and unbleached flour to feed levain
Two afternoons before:
- Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of any kind of wholegrain flour. Let sit at cool room temperature for about 8 hours.
The two nights before:
- Feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature overnight.
The morning before:
- Feed the levain 100 g of filtered water and 100 g of unbleached flour. Let rise until doubled (about 6 or 7 hours).
- Place into fridge until the next morning.
The night before:
- Mill the Spelt and Durum berries and place the required amount in a tub.
- Add the unbleached flour to the tub. Cover and reserve.
Dough Making day:
- In the morning, take the levain out of the fridge, give it a good stir and put it in a warm spot to get nice and bubbly. It will rise again but not necessarily double.
- Put 700 g of filtered water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Cover and autolyse for a couple of hours at room temperature (73F).
- After the autolyse, add the salt, the extra water, the yogurt, and the levain to the dough. Mix on the second speed for 9 minutes.
- Add the cranberries, feta and toasted sunflower seeds to the bowl and mix until well combined.
- Remove dough from bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot to begin bulk fermentation. My warm spot is the oven with the door cracked open and the lights on. I get an ambient temperature of around 82F.
- Do 2 sets of coil folds at 30 minutes intervals and then 2 more sets of coils folds at 45 minute intervals. Then let the dough rise by 30%. Total bulk was about 4 and a half hours.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~785 g. Round out the portions into rounds with a dough scraper and let it rest 15 minutes on the counter.
- Do a final shape by 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 or big bubbles. 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 as tight boule as you can.
- Sprinkle a mix of rice and all purpose or baker’s flour in the bannetons. Place the dough seam side down in the bannetons. Cover with plastic bowl covers or shower caps. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
- The next morning, heat the oven to 475 F with the Dutch ovens inside for 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.
- 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.