Cranberry Walnut Sourdough
Serves 830 mins prep60 mins cook
This cranberry walnut sourdough features a dough made from 450g of white bread flour with 75% hydration, 20% levain, and 2% salt. The walnuts are toasted and soaked in warm water for half an hour, adding unique flavor and texture to the bread. After a 30-minute autolyse, the dough undergoes several stages of fermentation and lamination before being shaped and refrigerated overnight.
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What you need
Instructions
1: Toast and soak the walnuts in warm water for 30 minutes. 2: Prepare the dough using 450g of white bread flour, 75% hydration, 20% levain, and 2% salt. 3: Perform an autolyse for 30 minutes. 4: Perform 2 rounds of coil folds with 45 minutes between each. 5: Let the dough undergo total bulk fermentation for 8 hours. 6: Shape the dough and place it in the fridge overnight. 7: Bake the next morning.View original recipe