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Combine water and yeast: In a large mixing bowl, pour 320g of water and add 4g of yeast. Stir to dissolve the yeast and let it sit for a minute.
Add flour: Gradually add 400g of all-purpose flour in two batches, mixing until a soft dough begins to form.
Incorporate salt: Add 5g of salt and mix well to combine.
Rest the dough: Cover the bowl with a cloth or lid and let the dough rest for 15 minutes.
First fold: After 15 minutes, use a spatula to fold the dough. Gently stretch the edges toward the center.
Second rest: Cover again and let it rest for another 15 minutes.
Second fold: Fold the dough a second time, then cover and rest for another 15 minutes.
Third fold: After 15 minutes, fold the dough again. The dough should now be elastic and stretchy, showing good gluten development.
Ferment: Cover the dough with a lid and let it ferment at room temperature until it doubles in size (about 45-60 minutes).
Add walnuts and cranberries: Once the dough has finished fermenting, mix in 80g of walnuts and 100g of dried cranberries. Incorporate them thoroughly into the dough.
Shape the dough: Lightly flour your work surface and transfer the dough. Shape it into a round ball by folding the sides toward the center.
Divide: Divide the dough into 3 equal portions and shape each portion into a round.
Final fermentation: Place each dough round onto parchment paper molds and cover with a cloth. Let them rise until they double in size (about 30 minutes).
Prepare for baking: Preheat your oven to 220°C (425°F). Before baking, lightly dust the top of the dough with flour.
Bake: Bake the dough in the oven for 25 minutes or until golden brown.
Cool: Once baked, transfer the bread to a cooling rack to cool completely before slicing.
Serving Suggestions:
Serve warm with butter for a comforting snack.
Pair with soft cheese like brie or goat cheese for a perfect blend of flavors.
Enjoy with a drizzle of honey for a sweet touch, or use as a base for sandwiches.
Cooking Tips:
Make sure the dough has developed enough gluten by stretching it gently to see if it forms a thin, elastic film.
You can toast the walnuts before adding them for extra depth of flavor.
If you prefer a softer crust, you can brush the bread with a bit of melted butter right after baking.
Nutritional Benefits:
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