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.
