Cranberry Walnut Loaf
100g Cotswold strong white flour
200g Cotswold Eight grain Flour
10g Fresh Yeast
60g White sourdough starter
50g soaked dried cranberries ( soak the cranberries in warm water for 30 minutes before using, this is just to prevent them from burning and they will stay juicy inside the bread once baked)
50g walnut halves
- Place water in the bottom of a standing mixing bowl.
- Add all of the other ingredients on top of the water, making sure to weigh the yeast and salt in different areas of the bowl, ( salt will kill the yeast if it comes in direct contact with it)
- Knead the dough with a hook attachment, for around 15 minutes, then add the cranberries and walnuts and mix until all combined
- The dough should feel warm to the touch and will be very smooth and elastic
- Rest the dough for 5 minutes on a floured surface.
- Once rested, cut the dough in half and roll into equal ball shapes
- Flatten the ball out with your hands and fold one side into the middle, pressing down the edge, and repeat this again. Roll it to an oblong shape.
- Let prove on inside a couple of well-floured proving baskets (I find if you dust the baskets with rice flour they don’t tend to stick at all once folding them out), once proved fully the dough should feel springy to the touch and bounce back once pressed gently
- Preheat your oven to 220 degrees, place a couple of ice cubes to create some steam into the oven.
- Score your bread how you desire and bake for 30-35 minutes.