This is my Rustic Sourdough Bread recipe with the addition of dried cranberries and toasted pecans. Perfect shared with good friends on a crisp fall evening with aged farmstead cheddar and a big glass of Cabernet Sauvignon.
Rustic Cranberry Pecan Boule
This recipe is done by weight, not volume
Day 1
12 ounces Rye Starter
34 ounces bread flour
18 ounces cool water
1/2 cup whole grain flour (rye, wheat, spelt etc. or a combination)
2 Tablespoons sea salt
Combine all ingredients, knead 5 minutes, rest 20 minutes
Add 4 1/2 ounces lightly toasted pecans and 4 1/2 ounces of dried cranberries
Knead 5 minutes
Turn into an oiled bowl, cover and ferment at room temperature 4 hours
Shape boules, turn into floured basket cover with plastic wrap retard overnight in the refrigerator
Day 2
Remove baskets from the refrigerator and replace the plastic wrap with a proofing cloth to avoid condensation
Proof at room temperature 6 hours of until internal temperature of the dough is 66F
Turn basket onto a cornmeal dusted baking sheet, score the top of the boule with an X
Bake in a 400F oven for 35-45 minutes until well browned
Enjoy!
5 comments:
That looks truly amazing! Thanks for share the recipe, I look forward to trying it.
How about writing an ebook? With your recipes? I am more then happy to help you with it! I mean obviously if you need help. Working on my first one myself however I have helped others before.
P.S. My bathroom is scented with sandalwood and Vanilla. Its soothing as well as seducing!
Hmmmmm.....looks amazing!
I purchased a boule that looked exactly like this at Whole Foods the day before Thanksgiving. It was wonderful...I am hoping this recipe turns out similar.
I do have a question, I have a 16 year old sour dough starter, if I 'feed' it with rye flour, will it suffice for the rye starter you list in your ingredients?
thanks!
I guess I should have clicked on the rye starter link...that answered my question!
:)
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