Cranberry Walnut Sourdough Recipe
Alexandria Fisk
Ingredients
- 460g Heritage White Flour
- 310g water (90°f)
- 15g honey
- 10g salt
- 110g active starter
inclusion ingredients
- 30g dried cranberries (about 1/4 cup)
- 30g lightly crushed walnuts (about 1/4 cup)
Directions
Mix together sourdough ingredients all at once, leaving out inclusion ingredients and let sit covered for 45 minutes.
Perform the first set of folds, cover.
30 minutes later add inclusion ingredients and perform second set of folds, this will mix in the ingredients. Cover.
30 minutes later perform the last set of folds and cover.
Allow bulk fermentation to finish, dough should rise about 50%. Once ready, shape and place into banneton for 12+ hour cold fermentation.
Place Dutch Oven into the oven and preheat to 500 degrees f
After an hour take dough out of fridge and prepare for Dutch oven, place on bread mat or parchment paper and score using a bread lame.
Place dough in Dutch oven along with an ice cube or two, cover, and put in preheated oven.
Lower temperature to 450° and bake with lid on for 20 minutes.
After 20 minutes, remove lid and bake for an additional 15-20 minutes. You want the internal temperature of bread to be about 205°.
Once finished, remove from oven, let cool, and enjoy!
