Cranberry pistachio sourdough

• porties: 1 medium boule
• actieve tijd: 1 hour
• totale tijd: 15 hours

Ingrediënten

Dough

70g levain / sourdough starter

280g water

300g bread flour

50g wholewheat flour

6g salt

5g olive oil

Inclusions

35g toasted pistachio, toasted, crushed, unsoaked

35g cranberries, chopped

Instructies

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

3-4x stretch-folds

Take out the dough, let it rest in room temp for 15 mins, and do the first set of stretch and fold. Rest 30 mins.

Spread dough thin, laminate half the inclusions into the dough, stretch and fold. Rest 30 minutes.

Do another set of stretch and fold and add the rest of the inclusions. Rest 30 minutes.

Perform last set of coil folds, only if the dough has relaxed.

Bulk 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.

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.

Bake

Bake at 250°C for 25 mins, in Dutch oven, lid on. (No need for steam/spray.) Make an expansion score 7 minutes into baking.

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

Notities

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.