So made the Forkish Walnut Levain bread which produces two loaves but now want to substitute cranberries for the walnuts. The recipe calls for 225g of walnuts. What about the cranberry amount and is there anything I need to do to the cranberries before adding them to the final mix. The image posted is of the walnut levain. Not bad but would like to try cranberries or something else.
So I’ve been successful in all the Ken Forkish recipes that I have attempted until this one.
So my dough after final mix and folds is about about 1.5 liters in volume using the Cambro 12 quart. It then rises overnight ( 10 hours this time ) to slightly under 5 liters - nearly tripled in size. The dough is doming and producing huge bubbles. I used the dough at 10 hours. Shaped it - balls not as tight as they should be. Proofed it - watched carefully - lots of poke tests - none seemed over proofed. Poke tests revealed that it was ready to bake. First loaf was an improvement over previous attempts at this challenging recipe but rise could have been much better. Second loaf on the right in picture was a disaster. As soon as I put it in the Dutch oven it collapsed. I must say - the flavors of the bread are incredible despite their sorry appearance. Looking for suggestions. Feel like I’m very close to getting this. I like to give a way a loaf to a different neighbor each time I bake so disappointing that I can’t share. I just won’t give away these sad things. ?
