The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Wild Rice Cranberry Sourdough 

Danni3ll3's picture
Danni3ll3

Wild Rice Cranberry Sourdough 

 

 

Same recipe that I’ve used in the past but I switched out the flours to use Spelt and Durum and decided to try broken wild rice rather than the regular long grain. It was quite a bit cheaper too!

 

Recipe 

Makes 3 loaves

 

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Spelt 

100 g fresh milled Durum

75 g dry broken Wild Rice 

150 g dried cranberries 

700 g water

30 g yogurt 

35 g honey

22 g salt

250 g of 3 stage 100% hydration levain (procedure below)

Wholegrain and unbleached flour to feed the levain

 

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. Cover and set aside.

3. Cook the wild rice in plenty of boiling water for a half hour. I was shocked at how much more quickly the broken wild rice cooked. Usually, with intact grain wild rice, it takes about an hour and a half before he rice is soft enough to use in bread. Drain, add the dried cranberries, and refrigerate overnight.

4. Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night. 

 

Dough making day:

1. In the morning, feed the levain 100 g of water, 50 g of wholegrain flour and 59 g of unbleached flour. Place in a warm spot to double (I use my oven with the lights on). This takes about 5 hours.

2. Take the wild rice and the cranberries out of the fridge to warm up. 

3. Two hours before the levain is ready, in 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.  

4. Once the autolyse is done, add the salt, the yogurt, the wild rice and cranberries, 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.

5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with lights on). 

6. Do 2 sets of coil folds at 45 minute intervals and then 2 more sets at a 30 minute interval. Then let the dough rise about 30%. 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 ~810 g. Round out the portions into rounds with a dough scraper and let rest 15-30 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 for 10 to 12 hours. 

 

Baking Day

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.

Comments

Benito's picture
Benito

Beautiful dozen nearly identical loaves Danni.

Danni3ll3's picture
Danni3ll3

I was thinking this morning that making that many loaves each weekend over the last few years has probably really helped in developing consistency. 

trailrunner's picture
trailrunner

Beautiful loaves , always. Hope you have a wonderful meal with your family. c

 

HeiHei29er's picture
HeiHei29er

I just love the look of your breads each week.  As Benny said, so consistent and yet each unique with the natural score.  Betting this one taste as good as it looks.  Wild rice and cranberries.  Tastes of the northland.  :-)

isand66's picture
isand66

This is one of my favorite combos.  Well done as always.

Happy baking!

naturaleigh's picture
naturaleigh

These look super tasty...the combo of wild rice and cranberries.  Perfect for these cooler days and nights.  I also love incorporating durum in my bakes...it adds a nice dimension to the flavor profile.  Going to give this a try soon!  Do you find letting the dough 'score' naturally detracts from the ultimate oven-spring or do you think it is about equal?  I've been tempted to try this method but always feel compelled to score with a razor (old habits).  I'd love to hear your thoughts on this.  Thanks for the lovely post!

Danni3ll3's picture
Danni3ll3

a lame and I’ve wondered the same thing. So I did at one point leave some loaves natural and others I scored and found the oven spring the same. Mind you, they were all baked with the seam up and the natural score took over the cuts. Maybe it would be different if I baked it seam down and scored. 

Booda's picture
Booda

Possibly because I've eaten at Ken's Artisan Bakery for nearly 20 years, and learned how to bake sourdough from his book, I've always loved the look of your loaves, what he calls, "the organic look of the natural splits." I've baked this bread from one of your previous recipes and it's one of my favorites. I thank you for posting your very creative recipes and detailed instructions. 

Richard

Danni3ll3's picture
Danni3ll3

Im glad I’m able to inspire others the way that other people on this site inspired me. 

EDT: Ken Forkish is the one that really got me started in bread baking. I baked my way through his book and that’s where the natural scoring comes from.