At least two of the better bakeries in the Twin Cities (Minnesota) occasionally offer deep brown and crusty mini-boules filled with dried cranberries and walnuts. They are wonderful with soups, with sharp cheddar or on their own with coffee. Can anyone suggest a recipe I can use to achieve these absolutely delicious wonders? Thanks.
Sylvia
In search of the perfect crust and crumb
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Jolynn
For Joy!!!
I've been looking everywhere for this recipe (I knew it as a raisin walnut levain) and made it dozens of times for years. It was so simple, I thought I had it committed to memory. I was wrong! I moved, lost the recipe and a few brain cells as well, it appears, beause I could never quite recreate it the way I remembered it. (In fact, there's a close-but-not-quite version on the kitchen counter now). As soon as I saw it, I recognized it---it's like being reunited with a long-lost friend. Thank you! Can't wait to try the cherry pecan version too!