This is my second attempt to make Sourdough bread with cranberry and nuts. Simply love it. 😘
This soft European bread combines the crunchy and chewy outer skin and soft inside. After cooling, the skin is still crispy, but the inside is still soft unlike the Asian bread is silky soft! To bake this kind of bread, it is recommended that the baking time must be in place. If you are not sure how to look, use the knocking method. The bottom sound is hollow, and it is cooked. The bread should be wrapped after it has cooled down, and the taste of this bread can last for several days!
The method of making this bread is simple, it does not involving many steps and techniques, and does not need to ferment overnight too. You just need an electric mixer to mix the dough, then do a simple folding method and shape the dough. Ferment to twice the size and bake it, it can be as simple as that! This bread has a rich taste, combining the sweetness and sourness of cranberries and the nutty aroma, perfect match and wonderful taste!😘
Many people fear bread baking and with so many different kinds of bread around people get even more intimidated. However, bread baking doesn't always need to difficult involving many steps and techniques, sometimes it can be as simple as that! Therefor, give it a try, you may like it, perhaps!
这款软欧包结合了传统欧式面包富有嚼劲的外皮，放凉后表皮还是脆的，里面却还是软的，至于软不软欧我也不太懂软欧包的定义，当然肯定不是像亚洲面包那样丝丝般柔软！烘烤这种面包，建议烘烤一定要到位，如果不确定怎么看，用敲的方式，敲底部声音是空洞的，那就是熟了。面包放凉后就要包起来，这样面包口感可以维持好几天！
这个面包的做法简单，不需要分次揉面团，也不需要隔夜发酵；用搅拌机搅拌至光滑面团，再做简单折叠法和醒面团后整型。发酵至两倍大，就可以烤啦！这款面包的口感丰富，味道上结合了蔓越莓的酸甜，胡桃仁的果仁香和口感，搭配起来口味和口感上都十分丰富。😋
许多人都会对制作面包过程而感到担忧，网络上有如此多的不同种类的面包做法使得面包制作看起来更加有压力感。但是，面包制作并不总是需要涉及许多步骤和技术的困难，有时甚至可以如此简单！因此，尝试一下制作这款软欧包，您可能会喜欢它的！😉
Cranberry Pecan Sourdough bread 蔓越莓胡桃软欧包
Ingredients:
160g Bread flour
20g All purpose flour
10g Brown sugar
50g Sourdough starter
130g Milk
2g Sea salt
40g Cranberry
20g Pecan
材料：
160g 高筋面粉
20g 普通面粉
10g 红糖
50g 天然酵母
130g 牛奶
2g 海盐
40g 蔓越莓干
20g 胡桃
Tips:
1. Keep the bread cool to about warm. If it is not to be eaten immediately, wrap it in a sealer bag.
2. Allow the bread to cool for at least one hour before slicing. Don’t cut too soon or else the inside will have a gummy texture! Be patience!
做法：
1. 将胡桃和蔓越莓干大概切碎。
This soft European bread combines the crunchy and chewy outer skin and soft inside. After cooling, the skin is still crispy, but the inside is still soft unlike the Asian bread is silky soft! To bake this kind of bread, it is recommended that the baking time must be in place. If you are not sure how to look, use the knocking method. The bottom sound is hollow, and it is cooked. The bread should be wrapped after it has cooled down, and the taste of this bread can last for several days!
The method of making this bread is simple, it does not involving many steps and techniques, and does not need to ferment overnight too. You just need an electric mixer to mix the dough, then do a simple folding method and shape the dough. Ferment to twice the size and bake it, it can be as simple as that! This bread has a rich taste, combining the sweetness and sourness of cranberries and the nutty aroma, perfect match and wonderful taste!😘
Many people fear bread baking and with so many different kinds of bread around people get even more intimidated. However, bread baking doesn't always need to difficult involving many steps and techniques, sometimes it can be as simple as that! Therefor, give it a try, you may like it, perhaps!
这款软欧包结合了传统欧式面包富有嚼劲的外皮，放凉后表皮还是脆的，里面却还是软的，至于软不软欧我也不太懂软欧包的定义，当然肯定不是像亚洲面包那样丝丝般柔软！烘烤这种面包，建议烘烤一定要到位，如果不确定怎么看，用敲的方式，敲底部声音是空洞的，那就是熟了。面包放凉后就要包起来，这样面包口感可以维持好几天！
这个面包的做法简单，不需要分次揉面团，也不需要隔夜发酵；用搅拌机搅拌至光滑面团，再做简单折叠法和醒面团后整型。发酵至两倍大，就可以烤啦！这款面包的口感丰富，味道上结合了蔓越莓的酸甜，胡桃仁的果仁香和口感，搭配起来口味和口感上都十分丰富。😋
许多人都会对制作面包过程而感到担忧，网络上有如此多的不同种类的面包做法使得面包制作看起来更加有压力感。但是，面包制作并不总是需要涉及许多步骤和技术的困难，有时甚至可以如此简单！因此，尝试一下制作这款软欧包，您可能会喜欢它的！😉
Cranberry Pecan Sourdough bread 蔓越莓胡桃软欧包
Ingredients:
160g Bread flour
20g All purpose flour
10g Brown sugar
50g Sourdough starter
130g Milk
2g Sea salt
40g Cranberry
20g Pecan
材料：
160g 高筋面粉
20g 普通面粉
10g 红糖
50g 天然酵母
130g 牛奶
2g 海盐
40g 蔓越莓干
20g 胡桃
Method:
1. Finely chop the pecans and dried cranberries.
2. Mix all the ingredients until no flour is visible, then add in dried cranberries and crushed walnuts. Knead till a rough dough is formed and let it rest 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 it ferment another half an hour.
5. Divide the dough into 2 equal parts, round it and let it rest for 15 minutes to let the dough relax and facilitate shaping.
6. Shaping the dough into a torpedo shape or your favorite 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 and scoring pattern that you like. Immediately send to oven to bake. 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.
1. Keep the bread cool to about warm. If it is not to be eaten immediately, wrap it in a sealer bag.
2. Allow the bread to cool for at least one hour before slicing. Don’t cut too soon or else the inside will have a gummy texture! Be patience!
做法：
1. 将胡桃和蔓越莓干大概切碎。
2. 混合所有材料，直到看不到干粉，再加入蔓越莓干和胡桃碎。室温静置15分钟左右。
3. 然后再搓揉面团至顺滑面团。
4. 取出面团，滚圆，室温发酵至两倍大，如果1个小时后还没有发到两倍大，可以将面团折叠一下。
5. 将面团分割成2等分，滚圆，静置15分钟，让面团松弛，方便整形。
6. 将松弛好的面团，整形成鱼雷型或是自己喜欢的形状后，最终发酵到用手指按面团时，回弹得很慢（大约60- 90分钟左右）。这时烤箱预热230度。
7. 发酵好的面团，撒上干粉，割自己喜欢的图案，烤10分钟后，将烤箱降温到200度，继续烤15-20分钟。
8. 面包烤好后，将其从烤箱中取出并转移到架上放凉
提示：
1. 面包放凉至微温左右，如果不是马上要吃，要用保鲜袋包好。
2. 在切片之前，让面包冷却至少一小时。不要切得太早，否则里面会有胶粘的质地！耐心点！
Happy Baking!
提示：
1. 面包放凉至微温左右，如果不是马上要吃，要用保鲜袋包好。
2. 在切片之前，让面包冷却至少一小时。不要切得太早，否则里面会有胶粘的质地！耐心点！
Happy Baking!
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