Levain:
50g Bob fed and active
100g bread white flour
100g wholemeal flour
200g warm water
* I did levain on Friday night 8pm and left overnight in fridge
Main ingredients:
800g bread white flour
200g wholemeal flour
830g warm water
20g salt + 20g salt
100g toasted walnut
200g cranberries
2 tablespoon almond oil
Saturday 8.30am - levain from the night before
Autolyse levain together with other ingredients except for salt + 20g water, toasted walnut and cranberries.
While waiting for autolyse, toast walnuts for 7-10 mins at 200C and let it cool
12.30pm- mix salt + 20g water. Mix and squeeze salt into autolyse dough and mix them well. Started first Stretch and Fold.
1.00pm - 2nd Stretch and Fold. Pour in toasted walnuts and cranberries after this 2nd fold
1.30pm -3rd Stretch and Fold
2.00pm- 4th Stretch and Fold
2.30pm -5th Stretch and Fold
3.00pm -6th Stretch and Fold
3.15- 7th Stretch and Fold
3.30- 8th Stretch and Fold
4.00pm- first shaping. Flour bench and hands and also Benetton
4.30pm- Final shape and into the fridge for overnight proofing
Sunday 7.00 am. After proofing overnight. Preheat oven to 230C. Get ready Dutch Oven, bake covered 20minutes and uncovered another 20minutes
Finished both Boules
Crumb shot 1
Crumb shot 2
Crumb shot 3
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