Rustic Cranberry Pecan Boule

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!