Cranberry Pumpkinseed Bread
I eat a little of this every day. This recipe is currently going through some changes with my new insights into high-hydration bread
Total Preparation Time
Total preparation time is 3-4 hours
- Mixing ingredients - 10min
- Autolyzing - 15min
- Rising - 2hours
- Shape and final rise - 1 hour
- Baking - 30min
Ingredients
- Water - 800g
- Starter - 200g
- Flour - 1200g
- Salt - 23g
- Pumpkin seeds - 200g
- Cranberries - 300g
Method
- Combine starter, water, and flour and mix
- Let sit for 15min
- Add salt and mix
- Add nuts and berries and mix
- Cover and let rest 30min
- Stretch and fold
- Cover and let rest 30min
- Form into 4 baguettes, sprinkle top with seminola flour, and put into plastic bag
- Final rise for 50-75min
- Turn bagettes onto two baking sheets
- brush with water and score surface
- Bake in 420F (215C) oven for 20min
- Swap baking sheets
- Bake 9min
- Open oven a crack
- Bake 5min
Notes
- The recipe I followed for years produced a very dry dough and subsequently a dense bread. That version used 612g water and 480g of a less that 50% hydration starter for a final hydration of ~68%.
