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
add:
• 40 g. dried cranberries
• 40 g. chopped walnuts
• 10 g. brown sugar
Proof
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.
Bake
Score and bake 450° for 30 min covered and 20
min uncovered.