Cranberry and Walnut Bread

delicious cranberry-walnut loaf
Yield
1
loaf
Cook time
40 min
Oven temp
460
Ingredients

Stiff Biga

  • 100g bread flour
  • 100g whole-wheat four
  • 124g water
  • .4g yeast (slightly less than 1/8tsp)

Final Dough

  • 540g bread flour
  • 60g whole-wheat flour
  • 452g water
  • 16g salt
  • 9.2g yeast
  • biga
  • 128g walnuts
  • 128g cranberries
Directions

Make the BIGA

  1. Mix bread flour, whole-wheat flour, water, and yeast until evenly incorporated. Should be stiff but a small amount of additional water may be necessary (for what, you might ask; couldn't tell you cuz it doesn't say).
  2. Place in bowl, cover, and leave at about 70° for 12-16 hours.

Make the dough

  1. Mix bread flour, whole-wheat flour, yeast, water, and salt until evenly incorporated ("3 min in a spiral mixer on first speed").
  2. Continue mixing and add biga in small chunks. Add additional flour or water as necessary.
  3. Mix until "medium consistency, but with perceptible dough strength and gluten development."
  4. Add walnuts and raisins and mix on first speed until evenly incorporated.
  5. 1st rise: 1 hour.
  6. Fold.
  7. 2nd rise: 1 hour.
  8. Preshape and rest for 10-20 min (or divide and shape for rolls).
  9. Final shape.
  10. Final rise: 1-1.5 hrs

Bake

  1. Preheat oven to 460°.
  2. Score dough.
  3. Bake for ~40 min.