I write recipe notes in spiral notebooks, and I’ve just filled up my second notebook since becoming a bread baker. I keep coming back to some of the recipes, such as this one, which I make for a friend who loves bread with cranberries and walnuts, as well as a hefty portion of whole grain flour vs. white flour.
I’m putting the recipe here so I can find it easier than digging up and flipping through a scribble-filled notebook.
The ingredients are below, but the how-to of it is up to you. You can go no-knead. You can add the fruit and nuts at the second stretch and fold. You can set aside a portion of the water for soaking the cranberries. I personally have done all of these methods depending on my schedule.
300g whole grain flour (e.g. 200g red fife, 100g rye)
200g bread flour
140g dried cranberries
75g sourdough starter
1.5 tsp salt