Cranberry and Poppy Semolina Bread

Today's bake: Cranberry and Poppy Semolina Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note:Increased TDW from 1.411kg to 2.0kg

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - None

Flours used: Bread Flour (KA), Organic Heirloom Red Fife Wheat-100% Extract, Organic Durum 100% Extract, and a little bit of Organic Rye-100% Extract in the culture.

Tasting Notes

Crumb: Sour/Dairy - Aged Cheese

Crust: Resinous - French Roast Coffee Beans

Grain Character: Complex - Cooked Whole Grains

This bread has a nice creamy color and flavor due to the durum with a bit of tannin coming from the whole wheat. The poppy seeds add a nice crunch to the texture and the cranberries add nice bursts of tart sweetness. 

This is a really nice medium density bread to be enjoyed alone or with accompaniments such as cheeses, butter or jams.

Recipe and Process are below for those that are interested.

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