Dried Cranberry and Lemon Zest Sourdough

 

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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 and dimple into the dough. 

Wait 20 minutes

Add the 9 gms of salt and dimple into the dough. 

Stretch and fold the dough, turning the bowl after each fold until you have stretched and folded the dough four times. 

Cover and leave for 30 minutes. 

Stage 5: Building Gluten.

Over the next 90 minutes, stretch and fold at 30-minute intervals. Repeat this at the 30-, 60-, and 90-minute marks. In between, cover the dough with the cloth. 

Stage 6: Lamination. 

Tip the dough out onto a spritzed (water) surface. Stretch the dough out into a large rectangle - as large as you can manage, given the space and the behaviour of the dough. 

Scatter the cranberries and lemon zest evenly over the dough. 

Fold the dough up into a parcel by folding one side over and then the opposite and then the same top and bottom. 

Stage 7: Bulk fermentation. 

Now place the dough into a container or bowl and leave it in a warm place until it has increased in volume by about 80%. 

Stage 7: Shaping.

Tip the dough out onto a rice-floured board or surface. 

Shape appropriately into a boule or batard depending on your prepared (heavily floured) banneton. 

Place into a plastic bag and put onto the lower shelf of the refrigerator and leave for between 12 - 16 hours. 

Stage 8: Baking. 

Preheat a Dutch Oven to 230⁰C (450⁰F).

Tip the dough out of the banneton onto parchment or similar. Score the top of the dough and  lower into the hot pan. 

Bake for 30 minutes with the lid on. 

Remove the lid. Reduce the temperature to 220⁰C (420⁰F) and continue to bake for about 15 minutes until the internal temperature is about 98⁰C (208⁰F)

Remove the loaf and cool on a rack for at least two hours before cutting. 

Happy baking.