Today is Merdeka Day #63 😘
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 or by hand, 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! Therefor, give it a try, you may like it, perhaps!
This bread has a rich taste, combining the sweetness and sourness of cranberries, the nutty aroma and taste of palm sugar and coconut milk flavour, perfect match and wonderful taste!😘
Cranberry & Walnut Sourdough Bread
蔓越莓核桃酸种面包
Ingredients 材料 ：
Bread flour 高筋粉 240g
Buck Wheat Flour 荞麦面粉 30g
Palm Sugar 椰糖 30g( crushed压碎)
SeaSalt 盐 3g
Sourdough Starter 天然酵母（100%hydrations水粉比例）75g
Water 水 145g
Coconut Milk 椰浆 55g
Dried Cranberries 蔓越莓干 25g
Walnuts 核桃 25g
Method:
1. Finely chop the roasted wainuts and dried cranberries.
2. Mix all the ingredients until no flour is visible(*except Starter), rest for 45 minutes.
3. Add in Sourdough Starter, knead in low speed. Then add in dried cranberries and crushed walnuts. Knead till a rough dough is formed and let it rest for about 15 minutes.
4. Continue to knead until a smooth dough is formed.
5. Take out the dough, round it, and let it rest for about 15 minutes.
6. Do 2 X stretch and folds, 15 minues interval. The stretching helps build gluten and will help with the structure of the loaf.
7. Cover and rest for 1-2 hours. 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.
8. Divide the dough into 2 equal parts, round it and let it rest for 15 minutes to let the dough relax and facilitate shaping.
9. Shaping the dough into a torpedo/oval 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 220℃.
10. Sprinkle with some flour and scoring the douh, then immediately send to oven to bake. After baking for 10 minutes, decreast the oven to 200℃ and continue baking for 15-20 minutes.
11. 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!
3. You can skip the steps 4 to 7, cover the dough and store in the fridge for overnight fermentation about10-16 hours. The next day, continue the steps from 8 to 11. The final proofing takes about 30-45 minutes.
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（*天然酵母除外），室温静置15分钟左右。
3. 加入天然酵母，以低速揉捏。然后加入蔓越莓干和核桃碎。揉到形成粗糙的面团，然后静置约15分钟。然后再搓揉面团至顺滑面团。
4. 继续揉搓，直到形成光滑的面团。
5. 取出面团，滚圆，然后静置约15分钟。
6. 做两次拉伸和折叠，间隔15分钟。拉伸有助于增加面筋，并有助于面包的结构。
7. 盖好并休息1-2个小时。在室温下发酵至两倍大。如果1个小时后还没有发到两倍大，可以将面团再折叠一下，让它再发酵半个小时。
8. 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。
9. 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220度。
10. 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。
11 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！
3.您可以跳过步骤4至7，将面团盖好，然后放人冰箱中冷藏10-16小时以进行冷藏发酵。 隔天，继续执行步骤8至11。最后的发酵时间大约需要30-45分钟。
Happy Baking!
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