@breadcooking0: One of my all-time favs: walnut+cranberry sourdough. I have had this recipe posted for a good 8 years, and it’s even in my cookbook. To me, this is perfect for fall (and Thanksgiving). I legit ate 3/4 of this loaf in one sitting. Watch yourself 😂 [[Recipe]] Levain 40g medium-protein bread flour or all-purpose flour 40g whole rye flour 80g water 8g ripe sourdough starter Main Dough 600g medium-protein bread flour or all-purpose flour 120g whole wheat flour 160g walnuts, shelled and toasted 112g cranberries, sweetened 24g walnut oil (optional!) 15g sea salt 520g water 1 (autolyse) 80g water 2 (mix) 168g levain [[Method]] 1. Mix Levain ingredients and keep warm overnight (starts 9:00 p.m.). 2. Toast walnuts at 350°F (175°C) for 10-15 minutes until fragrant. 3. In the morning, mix flours (600g bread, 120g whole wheat) and 520g water, rest for 1 hour. 4. Add levain, rest 10 minutes, then add salt and walnut oil (if using). Mix until smooth. 5. Bulk ferment for 3 hours, incorporating walnuts gradually during first fold set as seen in the reel. Perform two more gentle folds at 30 minute intervals. 6. Divide dough in half, preshape into rounds, rest 30 minutes. 7. Shape into boules or batards and place in proofing baskets. 8. Proof in refrigerator overnight (about 20 hours). 9. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 30 minutes without. Internal temp should reach 204°F (95°C). Cool 2 hours before slicing. For more detail, check out the recipe at The Perfect Loaf! #baking #bread #sourdough #walnuts #cranberries

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Monday 19 January 2026 04:01:44 GMT