Walnut and Cranberry Sourdough
Decided to experiment with two different loaves using the same dough. For the first loaf, I used the ambient method with walnuts and cranberries, and for the second, I used the retarded method with poppy seeds. Otherwise, the recipes were exactly the same.
- The first loaf came out stodgy and a little raw in the center. Is this due to the moisture from the cranberries?
- The first loaf was under proofed. Should I incorporate a final proof period of 2-3 hours after I shape? Or should I extend my bulk fermentation time?