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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

Ingredients

Refined Wheat Flour (SwissBake® T55) - 750 gm
SOURTEIG 25 - 250 gm
Water - 580 gm - 600 gm
Fresh/Dry yeast - 30 gm / 12 gm
Walnut (Toasted & Crushed) - 100 gm
Cranberry - 100 gm

Method

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 further mix 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.
 

Baking Tips

N/A

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