Cranberry pistachio sourdough

• hidangan: 1 medium boule
• masa aktif: 1 hour
• jumlah masa: 15 hours

Bahan-bahan

Dough

50g levain / sourdough starter

200g water

215g bread flour

35g wholewheat flour

4½ g salt

3g olive oil

Inclusion options

25g toasted pistachio, toasted, crushed, unsoaked

25g cranberries, chopped, tossed in flour to prevent sticking

cheddar cheese

caramelized onions

Arahan

Dinner time: make the dough, chill

Mix all ingredients (except inclusions), cover and let it sit in the fridge for 1 hour.

>2 hours before bed: 3-4x stretch-folds

Take out the dough, let it rest in room temp for 15 mins.

Do a set of stretch and fold. Rest 30 minutes.

Repeat, for total 4 times.

On the last two stretch and fold, add inclusions with each fold. Rest 30 minutes.

Before noon: Bulk rise

Shape tight, dust with rice flour, then place in mixing bowl.

Night before: second rise (cold proof)

Shape tight, dust with rice flour, then place upside down on floured cloth in mixing bowl. Cold proof for 12 hours or longer in fridge.

12:30 Bake prep

Remove dough from fridge, allow to come to room temperature (2 hours or more). Preheat oven to 250°C, with Dutch oven (blue, 4qt) and baking steel inside.

14:30 Bake

Bake at 250°C for 25 mins, in Dutch oven, lid on. (Can steam/spray, or toss ice in there.) Make an expansion score 7 minutes into baking.

Remove boule from Dutch oven, bake at 200°C for 15 mins or until evenly browned.

Nota

Add the inclusions towards the end of stretch-folds or coil-folds; otherwise, they get bunched too close to top surface and break the tight skin.