Walnut Cranberry Sourdough Mix the levain in thoroughly and slap and fold (or do folds in the bowl) for 5 minutes until the dough begins to smooth out and become elastic. let the dough rest in the mixing bowl for 10 minutes. sprinkle the salt over the dough, then dissolve with a splash of the reserved mixing water. mix thoroughly. Add the toasted walnuts and dried cranberries to the dough. complete a round of stretch and folds. cover and set aside for 30 minutes. finally, complete one last stretch and fold. cover the sourdough cranberry bread dough with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
Cranberry Walnut Sourdough Bread Aberle Home 113 grams active sourdough starter, 7 grams salt. add the mix ins: add half of the cranberries and nuts on top of the dough. pick up one side of the dough and fold it over the mix ins. repeat with the remaining filling, cover the dough with plastic wrap, and let the dough rest for 30 minutes. 75 grams walnuts. It’s sticky, heavy and dense after the first few turns. set the timer for another 30 minutes. (9:30 9:40 a.m.) at the second turn, add the cranberries and walnuts. moisten the dough with a splash of water and squeeze the cranberries and walnuts into the dough. cover and set the timer for another 30 minutes. Cover it with a damp kitchen towel and rest for 30 minutes. step 2 – stretch and fold: after 30 minutes, take one corner of the dough, stretch it up, and fold it into the center. repeat this process 4 to 5 times, working around the dough. let it rest for another 30 minutes, then repeat the stretching and folding. Bulk fermentation. let the cranberry walnut dough rise overnight. preheat the oven to 475 degrees f, meanwhile, remove the dough from the proofing basket and score. then transfer the dough to a dutch oven and close the lid, and place it into the preheated oven. after 25 minutes, remove the lid of the dutch oven and rotate the pan.
Cranberry Walnut Sourdough Bread Recipe Hostess At Heart Cover it with a damp kitchen towel and rest for 30 minutes. step 2 – stretch and fold: after 30 minutes, take one corner of the dough, stretch it up, and fold it into the center. repeat this process 4 to 5 times, working around the dough. let it rest for another 30 minutes, then repeat the stretching and folding. Bulk fermentation. let the cranberry walnut dough rise overnight. preheat the oven to 475 degrees f, meanwhile, remove the dough from the proofing basket and score. then transfer the dough to a dutch oven and close the lid, and place it into the preheated oven. after 25 minutes, remove the lid of the dutch oven and rotate the pan. Add 80 grams honey, 60 grams oil, 25 grams kosher salt, 1000 grams bread flour, 10 grams malt powder, and 250 grams chopped dried cranberries. whisk together until a shaggy dough forms. scrape down the sides of the bowl, and then cover and place in the oven with the light on, or the bread proof setting for 30 minutes. Allow the dough to rest in a warm place for roughly 4 hours, aiming for a 75% rise. during the first 2 hours, perform stretch and folds every 30 minutes. fold the toasted walnuts and dried cranberries during the third or fourth stretch and fold. ensure even distribution.
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