Cranberry Walnut Whole Wheat Sourdough
  • Levain:
  • 1/2 cup whole wheat flour (KA)
  • 1/4 cup lukewarm water
  • 1 T starter (KA, refreshed the night before and left at room temp overnight)
  • 3/4 cup dried cranberries
  • Dough:
  • 1-1/2 cup whole wheat flour
  • 1 cup bread flour
  1. Mix flour, water, and starter. Cover.
  2. Sit at room temp. for 8 hours.
  3. Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.
  4. In mixer bowl, mix whole wheat flour and bread flour.
  5. To levain, add 1 cup cooled water from the cranberries; let sit 10 min.
  6. Add levain/water to flours and mix gently; cover; rest for 20 min.
  7. Start mixer on low; add 1 T honey and 1 t salt, slowly.
  8. Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
  9. Sit for 30 min.
  10. Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
  11. Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
  12. Keep in fridge overnight.
  13. Remove from fridge. Let sit 1 hour and 40 min.
  14. Pour onto floured counter and rest for 5 min.
  15. Flour a bowl; shape dough into a boule and place top-side down into bowl.
  16. Rise 3 hours.
  17. Heat oven to 450 degrees 30 min. before baking.
  18. Dump dough onto semolina-dusted parchment.
  19. Put into oven on baking stone; mist with water 4x in first 5 min.
  20. Bake 15 min; turn oven down to 400; bake another 15 min.