Cranberry Orange Poppy Seed Sourdough
I was looking for something different that included cranberries and found this: https://www.thefreshloaf.com/node/66533/cranberry-poppy-seed-and-grapefruit-kamut-sourdough.
Of course, I had to tweak things a bit. I swapped the grapefruit for orange because there are a lot of people that can’t have grapefruit due to the meds they are on. My hubby and daughter are two of them. I also decided to juice the orange and soak the cranberries in it. I reduced the amount of poppy seeds because that’s all I had. And of course, one can’t forget the yogurt!
Thank you to Ilya for posting this bread! Hope mine turns out as well as yours!
Makes 3 loaves
200 g dried cranberries
75 g poppy seeds
1 orange, zested and juiced (50 g of juice)
50 g honey
700 g strong bakers unbleached flour
300 g freshly milled whole grain Kamut flour (300 g Kamut berries)
675 g water + 25 g
24 g salt
30 g yogurt
250 g levain (procedure in recipe)
Extra wholegrain flour of your choice and unbleached flour for feeding the levain
Ingredients: Strong Bakers Unbleached flour, filtered water, freshly milled Kamut flour, Dried cranberries, Poppy seeds, Honey, Slate River Dairy Yogurt, Pink Himalayan salt, Orange zest, sourdough culture.
The night before:
1. Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
2.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. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (about 5 hours).
2. About two hours before the levain is ready, put 675 g of 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. Autolyse for a couple of hours at room temperature.
3. Zest the orange and squeeze the juice. Measure out 50 grams of juice. Add the juice to the cranberries and heat in the microwave for 30 seconds.
4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the zest, the cranberries, the poppy seeds, the honey, and the levain to the bowl. I added 25 g of water because the dough needed it. I probably could have added a touch more. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed 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 light on).
6. Do 4 sets of coil folds at 45 minute intervals. Let rise about 30%. This took another 2 hours. Dough is very slow when there is this much fruit in it.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~800g. Round out the portions into rounds with a dough scraper and let rest 15 minutes on the counter.
8. 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. Finally stretch the two top corners and cross 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 flour 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, about 11 hours later, 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.
I’m happy that I gave it the extra bulk fermentation time. The oven spring was much nicer than my previous fruit loaves.