October 21, 2019 - 5:23am
Wild Rice Bread with Cranberries and Almonds
This was another loaf inspired by Sarah Owens, but again I swapped out the add-ins and the flours used. I like Danni's idea of using cranberries and nuts so I used those instead of the herbs suggested by Sarah Owens. Delicious loaf!
| T85 | 20% | 158 |
| Spelt | 10% | 75 |
| Rye calc | 5% | 37 |
| Bread flour calc | 65% | 478 |
| 4:00 AM | Autolyse | |
| 5:30 AM | Mix 4 min autolyse, levain | |
| 5:50 AM | Mix 4 min add honey, salt, rice | |
| 6:30 AM | Start Coil Fold on counter | |
| 7:00 AM | Lamination and add dried fruit and nuts | |
| Coil fold 3x 30 min apart | ||
| 10:40 AM | pre-shape & shape + 30 min on counter | |
| Into fridge | ||
| 9:40 PM | Bake 25 min at 475 degree target and then 450 degrees. |
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Comments
That’s a gorgeous crust and crumb! Well done!
I'll definitely be making this one again! I was really happy with it. Thank you for the inspiration!