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.
Ingredients
300g whole grain flour (e.g. 200g red fife, 100g rye)
200g bread flour
400g water
140g dried cranberries
100g walnuts
75g sourdough starter
1.5 tsp salt
I make a similar bread and have also tried different ‘how-tos’. I frequently use yogurt whey (I make strained yogurt) in place of water (increasing liquid by 7% to account for milk solids in whey). My results seem to be independent of my technique although I sometimes convince myself that the whey slightly improves the crumb. What’s your take on the impact of technique?
I have used whey a few times. Also convinced myself there was a difference in the crumb – more tender. As for timing of berries, pre-soaks, and stretching and folding, I haven’t seen much of a difference.
Strong and long-enough fermentation seems to be the most crucial element, along with understanding that if you use dried (unsoaked) fruit, some of the dough moisture will likely be absorbed by the fruit, so a wetter dough initially makes sense.