Cranberry Macadamia Sourdough bread 蔓越莓坚果软欧包( 76% hydration)

I love this recipe, small portion and yummy!😘 Oh, I can eat the whole loaf! 😜😋

I used my simple bread making process to make this sourdough bread. 😃

Cranberry Macadamia Sourdough bread 蔓越莓坚果软欧包

Ingredients:
80g   Bread flour 
10g   All purpose flour 
5g     Brown sugar 
25g   Sourdough starter 
65g   Milk 
1g     Sea salt 
20g   Cranberry 
10g   Macadamia

材料：
80g   高筋面粉
10g   普通面粉
  5g    红糖
25g   天然酵母
65g   牛奶
   1g   海盐
20g   蔓越莓干
10g   澳洲坚果

Method:
1. Finely chop the Macadamia and dried cranberries.
2. Mix all the ingredients until no flour is visible, then add the dried cranberries and crushed walnuts. Knead till a rough dough is formed and let it stand for about 15 minutes.
3. Continue to knead until a smooth dough is formed.
4. Take out the dough, round it, and ferment to twice the size at room temperature. If it is not twice as large after an hour, you can fold the dough, and let ferment another half an hour.
5. Flaten the dough, fold it and round it again. Let it rest for 15 minutes to let the dough relax and facilitate shaping.
6. Final shaping the dough, shape it into a torpedo shape. Final proofing (it takes about 60-90 minutes),  when you press the dough with your finger, the rebound will be very slow. Preheat the oven at 230℃.
7. Sprinkle with some flour score pattern you like, after baking for 10 minutes, decreast the oven to 200℃ and continue baking for 15-20 minutes.
8. After the bread is done baking, remove it from the oven and transfer to a rack to cool. 

Recipe source from : Ivy Low

Happy Baking!