How to make cranberry & walnut sourdough?

Posted Date : 02 Aug 2021

Cranberry & Walnut Sourdough Recipe | Prepared Using SwissBake® Products

BAKE TEMP : 200-240ºC

MIXING TIME : 12 mins

BAKE TIME : 40 mins

PREP TIME : 40:00

Refined Wheat Flour (SwissBake® T55) - 750 gm

Water - 580 gm - 600 gm
Fresh/Dry yeast - 30 gm / 12 gm

Walnut (Toasted & Crushed) - 100 gm

Cranberry - 100 gm

Place all the ingredients except walnuts & cranberries in a mixing bowl.
Use a spiral mixer to mix at a slow speed for 4 minutes and then mix at a fast speed for 4 minutes.
Add walnuts & cranberries and mix it further at a fast speed for 4 minutes. Dough temperature should be maintained between 26°C to 28°C. Bulk fermentation for 30 minutes.
Scale the dough weight as desired, mould it and put it on a greased tray, or prefer to use banneton/sourdough mould.
Intermediate final proof for 30 minutes to 40 minutes at 28°C under 85% relative humidity.
Bake with steam at 240°C under a falling temperature to 200°C for approximately 35 minutes to 40 minutes.

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