Dried Cranberry and Lemon Zest Sourdough
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. INGREDIENTS 405 gms strong white bread flour (90%) 45 gms wholegrain/wholemeal strong bread flour (10%) 90 gms active starter (20%) 315 gms water (70%) 9 gms fine sea salt (2%) 72 gms dried cranberries (16%) 6 gms lemon zest (1.5%) METHOD Stage 1: Soak the cranberries. Place the 72 gms of cranberries in a bowl and pour on warm Earl Grey tea (or just warm water) and leave for 15 minutes. Drain in a sieve and dry using paper towels. Stage 2: Grate the lemon zest. Using a microplane or similar, grate the zest of about 1½ lemons (6 gms). Try to avoid the bitter white pith. Stage 3: Autolyse Combine the flours and the water. Mix until there are no dry patches. Cover and leave for 30 minutes. Stage 4: Starter and Salt Add the 90 gms of starter...
