Cranberry walnut sourdough bread

Cranberry walnut sourdough bread

Form the dough 
• 450 g. bread flour
• 50 g. whole wheat flour 
• 400 g. Water (80%)
• 100 g. ripe starter
• 10 g. fine sea salt

Add the inclusions 
Mix well, rest 30-45 min. laminate on counter and
• 40 g. dried cranberries
• 40 g. chopped walnuts
• 10 g. brown sugar

Perform one coil fold gently, then proof until
almost double in size

Fold the dough gently under itself and transfer to
banneton in fridge overnight.

Score and bake 450° for 30 min covered and 20
min uncovered.

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