Cranberry and pecan bread
Adapted from KAF No-Knead Harvest Bread
700g bread flour (Walmart)
300g white whole wheat flour (Prairie Gold)
20g salt
7g dry yeast
800g cold water
100g pecans, chopped
100g dried cranberries, cut in 3-4 pieces
Mix roughly, let rest 20 minutes, then 3-4 SF every 20-30 minutes. Mix fruits and nuts into the dough now, or laminate them later
Bulk ferment 2-3 hours, depending on your room temperature
Divide in 2, form loaves, place in two clay bakers with covers
Final proof 1-2 hours
Score with knife. Place in cold oven, no steam, no pizza stone, turn thermostat to 450, bake 45 minutes, take of lid, bake 10-15 more minutes, cool on rack
Let cool before slicing because it is going to be very soft and moist inside, so let the crumb stabilize before cutting
Comments
Looks like delicious loaves! I love cranberries and the inclusion of pecans adds that nice crunchy element. Interesting method with the proof in the clay bakers then starting out the bake in a cold oven. I suppose there might be some variability between ovens as far as how quickly they reach the goal temp, but you obviously have your method dialed in. Do you get the same oven spring compared to when you pre-heat?
A lovely bake!
Thank you!! Actually, this method of baking was described in the original KAF recipe. I always preferred to heat up the bakers, but decided to try this, and the results were very nice. Also, no need to move wet, floppy dough to the hot baker (I always burn my hand and/or deflate the poor bread 😀) Important, remove pizza stone first, otherwise the bottom will be pale
As someone who mostly bakes with rye, I usually proof my breads to the maximum and don't pay attention to oven spring. I liked the fact that the bread had time to nicely expand without uncontrolled splitting. And still got nice and dark on top!
I don't believe that I've commented on any of your postings prior to this one. Your creative offerings as well as your superb skillset have been a refreshing and most welcome addition to TFL. I'm glad that you decided to join us in this most welcoming environment.
Alan
Awww, thank so much, Alan! This is a lovely and refreshing place to post my bready adventures.
Lovely bake Martadella, you can't go wrong with cranberries and pecans in my book. The crumb is just lovely and I'm sure you're pleased with this bake.
Benny
Thank you, Benny. Yes, indeed, I am very happy with this bread 🙂
This looks terrific. Could you add more white whole wheat flour subbing for some of the bread flour, and maybe add VWG? Thanks, Lee
Thank you! I didn't try, but I'm sure you can use more whole wheat. I don't have any experience baking with vwg, sometimes I use psyllium powder (it creates gel based structure, a little bit similar to what happens in rye doughs)
What an interesting crumb! Great bread.