Cranberry Walnuts Sourdough bread 蔓越莓核桃欧包( 76% hydration)

This is my forth attempt to make Sourdough bread with cranberry and nuts. Simply love it. 😘

Cranberry Walnuts Sourdough bread蔓越莓核桃欧包

Sourdough Starter (Levain)：

50g Sourdough Starter  

100g Bread Flour 

100g Warm Water 

- Activate Sourdough starter. Mix all ingredients and  ferment for 4-6 hrs.Use at peek.

Ingredients for bread:
160g  Bread flour 
20g    All purpose flour 
10g    Brown sugar 
50g    Sourdough starter (100% hydration)
130g  Milk 
2g      Sea salt 
30g    Cranberry 
20g    Walnut

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
30g    蔓越莓干
20g    核桃

Method:

1. Finely chop the toasted walnuts 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. 

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. 将核桃和蔓越莓干大概切碎。

2. 混合所有材料，直到看不到干粉，再加入蔓越莓干和核桃碎。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，再发酵半小时。

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!