Walnut Cranberry Sourdough
Вставка
- Опубліковано 15 вер 2024
- The sourdough bread containing walnuts and cranberries gives you a much more pleasant flavor. Even if someone is new to sourdough bread, this bread will become their favorite. :D
Ingredients
First of all, you need an active sourdough starter.
[preparing the levain for the final dough]
*If your sourdough starter is not very active, feed it in room temperature a couple of times before using.
mother starter (which you already have) 14g
water 27g
whole wheat flour 4g
bread (strong) flour 23g
[the final dough]
whole wheat flour 50g
bread (strong) flour 275g
water 253g
the levain 65g
salt 6g
walnuts 60g
cranberries 30g
*final hydration: about 79.8%
For further information, please refer to the video.
"I am slowly adding Eng. CC into my videos. However, if anyone wants to see a specific video in English sooner, please leave a comment. You can find videos in English from the playlists named Baking-English Version."
Thank you.
#sourdough #bread
Thanks so much for this excellent video. Yours is the best one I have found where the inclusions don’t pop out all over the outside of the bread. I’m doing it your way next time!
Thank you for visiting my channel. Hope my recipe helps you to bake the bread you are looking for!
I’m starting with baking bread and I loved this video! I watched it while my baby was sleeping with subtitles and I loved how you explained everything so clearly! ❤ thanks a lot
I am very happy to hear and also to know you were able to watch this without waking your baby up :) Thank you for your comment and hope my videos encourage you to bake more! Thank you😍🙏❤️
Thank you for taking the time and effort in translating this into English.
My pleasure :) Thank you for your interest.
@@HappyHomebody by the way, what's the size of your banneton?
It’s 10”x6” (top includes the rim)
Height 4”
8”x3.5” (bottom)
Nicely done. Thank you.
Thank you 🙏
You are my favorite sourdough channel. If I don't bake bread for awhile, I alway come back to your channel for a refresher course.
Thank you for your kind words. Your comment means a lot to me.💜❤️
thanks for the recipe! this came out perfect from the oven this morning, and it's my third attempt with sourdough! will be trying out more recipes from your channel soon!
I am glad to hear that!! Hope you enjoyed baking and eating it.😍
Beautiful video! Thank you for sharing
Thank you!❤️
Beautiful
Thank you ❤️
Your video is very clear n I can’t wait to try out this recipe. But what gets to me is that u reply to the comments so fast. It really matters to us who are still learning to bake! Keep it up.❤
Thank you for your comment. It’s very kind of you saying that. Hope you enjoy the baking time and the result brings you smile.🙏😍
thank you i made this and it is very delicious
I am glad to hear that. Thank you for your feedback🙏❤️
I like your video, so clear, you are the best UA-cam teacher 👍👍👍
Thank you very much!! : D Happy baking!!
Beautiful sourdough bread results, Congratulations.
Thank you!!
Thank you for sharing, your video help me to make the most successful Walnut sourdough bread that I have tried during this pandemic.
I am very happy to hear that!! Thank you so much for this comment and your kind words. Hope you stay well during this pandemic.
@@HappyHomebody Thank you and you too, stay healthy! :)
Thank YOU! :D
Nice. I’m making this for Christmas! I’m making a Rosemary Asiago bread tomorrow. Starter is getting ready.
The rosemary asiago cheese bread sounds great! Good luck with both bread. Thank you for your comment.
Wow, so well explained.. so well done 👍
Thank you!!
Thanks for your recipe. Im newbie to sourdough. My hubby has requested for a cran walnut sourdough. Gonna give it a try. Appreciate your clear instructions
Hello. :) Your husband is lucky! Good luck with the baking. Hope it turns out well. Thank you.
@@HappyHomebody happy to report i made it. A success! U have made me a happy baker and my hubby is happy too. Thank you!
I am so glad to hear! Thank you very much for letting me know.
Have a wonderful weekend.👍😃
Wow.. Thanks for sharing your recipe and video. I enjoy this so much and am gonna do it tomorrow. ♥️
Thank you for your kind comment. I hope it turns out well so that you can enjoy the bread as well. 💕🙏👍
Love your videos!! I am newbie on sourdough.. love your discard recipe and the baking soda tip! Very clear and nice recipes ! Keep it going !!!
Thank you very much! Your comment really encourages me. Happy baking!❤️
Witaj masz przepis na bułki cranbery
Hey.. Thank you for that detailed recipe..mine sourdough turned out pretty well 😀
I am so happy to hear that!! Thank you for trying it and sharing the result with me. Happy baking together!😃👍
Thank you so much for such an excellent explanation. Your bread looks delicious, and I will be glad to make this. Thanks again. I have subscribed to your channel, and I look forward to seeing more of your videos.
Thank you. Hope my videos can inspire you to bake more! :)
Looks amazin'
Thank you for sharing, greeting from Singapore 🇸🇬. Take care and stay safe.
My pleasure. Thank YOU for checking out my channel and I hope my videos can inspire you to bake more. Take care and be safe❤️
Thanks really a beautiful bread.
Thank you. 🙏❤️
언니만 보고 따라갈거에요 ! 저 성공했어요! 3번만 접어서 모양 유지가 안되서 실패했구나 했는데 어머낫. 잘라보니 완전 프로가 만든 것처럼 빵 단면에 구멍이 송송. 안은 촉촉...가족들 모두 팔아도 되겠다고 칭찬! 너무 잘 나왔습니다! 좋은 레스피 알려주셔서 고맙습니다! 답변 꼬박꼬박 해주시니 너무 감사하고요.
발효종에 공들이신 보람이 있네요!! 후반부에 충분히 힘을 잘 길러주신듯합니다.
맛있게 드셔주셔서 감사해요👍❤️😃
English a😊appreciated
Thank you😍
77% hydration explains your nice internal crumb
Could I replace by all regular bread flour instead the whole meal flour, keeping the hydration ratio?
By the way, thanks for uploading this in English. Very well explained. Subscribed!
Yes, you can replace it. However, if you are not used to a very wet and sticky dough, I recommend to reduce the hydration rate.
Thank you for watching the video and subscribing!!
Gamsahapnida. My first attempt at sourdough bread. Your video was pretty clear. Tried your recipe but it turned out too wet for me to handle. It was flat even though i did many coils. I didnt want to throw away the dough ( too wasteful ) so baked it & in the end the texture was more like a ciabatta. Will try again with reduced water and see how it turns out. Thanks.
Hello. Thank you for your feedback. Wow, your first sourdough! I am sorry to hear that it didn't come out as expected. Hopefully next time it turns out beautifully. Depending on flours we need to adjust the hydration. As you said, reducing water would be a good idea. It will be much easier to handle and get a better oven spring. Thank you! :)
@@HappyHomebody Thank you very much for taking your time to reply. I used Bob Red Mill flours. I went thru my steps and i think my mistakes were I autolysed too long & my starter was on the wetter side so everything added it bcame so slimy ..... will definitely try again. Practise makes perfect! Have a blessed week.
Thank you for the video, did you cool tge dough before you put it in the oven or out it in their while it was still cold?
Hello. The dough went straight to the oven from the fridge. I didn’t leave it in the room temperature while the oven was preheating.🙃 ‘fridge-score-oven’
Good job!
Thank you! :)
Great VDO with details, thanks. May I know if the nuts and cranberry need to be soaked toasted or soaked first before use?
And how do you set your oven, fan or no fan, top and bottom heat?
Hello. Sorry for the late reply.
In this recipe, you don't need to soak the nuts and cranberry because the dough has a high hydration rate. It will cover that. My oven doesn't have a function to control upper or bottom heat separately. I just pre-heat to 450F (If your oven gets higher temp., the higher temp. up to 500F would be better.) In sourdough baking, the bottom heat is more important than the top heat. And also steam is important to maximize the oven spring. If your oven doesn't have a steam function, using a dutch oven is highly recommended. Thank you.
Thank you for sharing this. I am newbie to sourdough making bread. Your video does help me a lot. Thank you again. May I know how long do we need to rest the dough once out from fridge before baking in the oven?
How long do we need to preheat dutch oven inside the oven?
Hello! :) Thank you for your kind comment.
In this video, I took it out of the refrigerator and bake it right away, (no resting in room temp.). Every oven is different but my oven takes about 35 minutes to reach 450F(230C) and I wait 5~10 mins more to make sure the oven is fully preheated. If you could get an oven thermometer, that would be the best way to know how long you need to preheat your oven. Hope my answer helps! Thank you and good luck :)
@@HappyHomebody Thank you. 🙏
Thank YOU! :)
많은 영상들 늘 감사히 보고, 잘 만들어 먹고 있어요. 온가족이 제일 좋아하는 빵이 되었어요. 질문이예요 혹시 3/2정도 사이즈로 만들어 지인들에게 선물하고 싶은데, cast iron 이 하나뿐이고 그냥 4,5개정도를 cast iron 없이 한번에 굽는 방법은 없나요? 가능하면 몇도에 구우면 되나요? 계량은 이분량의 3/2 로 하고요.
시간 되실 때 가르쳐 주세요. 감사합니다
안녕하세요. 하아 어려운 질문입니다. 오븐이 스팀+강한 밑불의 사양만 된다면 여러개를 한번에 더치오븐 없이 구울 수 있는데… (어떤 오븐 쓰시는가요? 스팀을 줬을 때 빠져나가지 않는 구조여야해요)
더치오븐으로 구울땐 한번에 하나밖게 못굽지싶어요. 크기가 아무리 작다해도 두 덩이를 넣기엔 무리일것 같거든요.
더치오븐의 단점이에요. 작다해도 450이상에서 구우시는게 좋고요. 시간은 동일하거나 약간 줄이셔도 됩니다.
@HappyHomebody 먼저 감사 드립니다. 오랜 영상이구 설마 답 주실까? 하면서 썼는데요 이렇게 답해 주시고 그리고 이렇게나 빨리 답해 주셔서 진심으로 감사합니다. 정말 잘 만들어 먹고 있어요. 모두의 favorite 이 되어버렸어요. 그렇군요.. 오븐은 집에 붙어 있는 오븐이구요😂, 늘 이 오븐(LA예요)에 더치오븐에 빵 넣고 하나씩 구었는데 그럼 한번에 더치오븐을 두개정도 넣고 해도 되나요? 같은 온도로 구어도 되나요? 😂질문이 답답하기겠어요... 더치오븐없이 그냥 오븐에다는 못 굽겠군요. 혹시 물을 밑에 두고는 못 하겠죠?
감사합니다
가족들이 맛있게 드셔주시니 제가 더 감사하지요☺️
공간되면 더치오븐 여러개 넣고 구워도 괜찮아요.대신 더치오븐 예열은 해주는게 좋겠구요
말씀하신대로 아랫칸에 자갈넣고 예열하여 물부어주는 방식으로 스팀 내는 것으로도 구울 수 있어요.
저희집 빌트인 가스오븐은 그렇게하니 스팀이 문 사이로 다 빠져 나가는게 보였어서 그렇게 굽지 못했어요. 이게 오븐에 따라 스팀이 속에 머무르는게 있고 다 빠져나가는게 있더라구요. 만약 sue님 오븐이 이게 가능하다면 여러덩이 굽기 너무 좋죠 :)
테스트 한번 해보셔두 미래를 위해 좋을것 같습니다.
넙적한 팬(롯지팬 넙적한것 또는 케이크팬 같은것)에 자갈을 넣고 함께 예열을해요.
예열 끝나면 팬에 반죽을 올리고 칼집주고 오븐에 넣고요.(가장 좋은건 캐스트 아이언 팬-스테이크 굽는 그런것 넣어서 같이 예열하여 그 위에 반죽을 옯겨 넣는 식입니다. 아랫열 강화를 위해서.. 바게트 굽는방식이랑 비슷해요) 하지만 미국 가스 오븐은 아랫열이 강해서 이렇게까지 않해도 되지 싶어요. 뜨거운물 500ml정도를 자갈위에 부어주세요.
그리고 문을 닫고 upper heat은 끄고 아랫열만 켠상태로 구워요. 약 12-15분지나 쿠프가 벌어지고 모양이 안정됐다싶을 때 자갈에 물이있으면 자갈이 든 팬을 제거하고 물이 바빡 말랐으면 그냥 두고 온도를 450도로 내려 윗열도 켜고 샥을 내며 구우면됩니다.
첨에는 스팀으로 반죽을 말랑하게해주는개 관건이고 오븐스프링이 끝난 후에는 반죽속에 스팀이 잘 날라가게 구워야 크러스트가 얇게 바싹하게 구워져요.
이 방식이 좋은데 첨에 시행착오를 좀 겪게됩니다.
Sue님 오븐 사양에 따라 빵 아랫면이 너무 진하게 또는 연하게 구워질 수 있고요. 더치오븐에 구운것보다 쿠프가 덜 벌어지기도해요. 첨에 좀 연습이 필요할지도 몰라요. 그리거 빵 색과 모양에따라 450도 기준으로 올리거나 내리셔야할거고요.
글로 설명이 잘 되었으려나요?^^ 더 궁금한점 있으시면 언제든 다시 댓글 남겨주세요!
Hi, thank you for sharing the video. I followed your steps but I do not know why my bread did not rise much and it seemed very dense? Thank you.
Hello. There are many reasons we can think of.
1. Starter: is it active or strong enough?
2. Flour: depending on the flour the gluten contains less or more.
3. Oven: this is one of common reasons why the result comes out differently.
When the bread is baked it needs a lot of steam (that’s why we use a dutch oven), a strong heat from the bottom rather than top heat, and also needs high temperature.
Hope my reply could help. Thank you.
@@HappyHomebody Thank you. I will try again!
is it possible to change the sourdough starter to poolish ?
Hello. You mean you want to use poolish instead of sourdough starter? Then yes, you can!☺️
Thanks a lot for your useful video. I have a question: the levain is mature when it doubles right? I usually use levain 100% hydration then it should triple. I never try levain 50% so I have no idea about it. Thank you
Hello. :) The levain is generally OVER two times in volume at the peak.
Mine usually between 2~3 times.
When you say levain 50%, you mean 50% hydration? Then, you may want to search for 'stiff levain'. You will be able to find some information.
@@HappyHomebody Thanks a lot. I will search more about stiff levain. Yesterday I made a dough with your recipe. Cant wait to bake and see the result!
hi thanks for the video, it is really helpful. May I ask what's the interval btwn final stretch & fold and pre-shaping?
Hello :) It was about 3 hours.
@@HappyHomebody thank you so much! :)
@@HappyHomebody may I ask if I can use all purpose flour for this recipe? If yes, need to reduce water?
I usually say yes.
I don’t know about the character of your AP flour. Every flour is different depending on brand, location, and weather etc. It is not impossible hydration for AP flour but it will be much wetter and difficult to deal with. I suggest reducing hydration to 75%.
안녕하세요~
영상 너무 잘보고 있어요^^
반느통 냉장발효후 냉기 안빼고 바로 오븐에 넣어도 되는지요?
냉장발효후 부풀지 않았거나 아주조금 부풀어도 2차 발효가 된걸까요?
네 발효가 된거예요. 이 영상도 그렇고 다른 레시피에 2차 냉장발효 후 굽는 것들 다 냉장고에서 꺼내어 바로 구운 것을이에요. :)
@@HappyHomebody 아~~감사합니다^^
Are the walnuts raw or toasted?
I follow a recipe that has room or dough temperature.
Good to hear! Hope you enjoy making this bread with this recipe. Thank you.
Thank you for this video! I'm a beginner for sourdough, can I lower the hydration to like 65%?
Yes, you can lower the hydration. However, you may not need all those foldings depending on your flour character.
Folding gives tension to the dough. When the dough has high hydration, it tends to flatten out so it usually needs more foldings but if you reduce the hydration, you may not need all 4 folding rounds. You may want to omit the lamination part too. You can feel how relaxed your dough is while making.
@@HappyHomebody Thanks for your reply! I made a sourdough loaf following your recipe, though I alternated the walnut and cranberries with spinach and Italian sausage. It came out great! Thank you again for posting these tutorials!
Thank you for sharing your result. The spinach and Italian sausage sound yummy!! :D
How many degree that you rest the dough😊
Hello👋 It was between 25~26C. Thank you.
@@HappyHomebody thank you
what size is this？
안녕하세요! 혹시 이 빵을 2배로 만들으려면 모든 재료를 두배로 하면 되나요??
네 그러면 돼요 :)
Hi, i'm just wondering if i can just add walnut and omit the cranberry for this recipe?
Hello. Yes, you can just add walnut. If you are not familiar with a wet dough, you can also reduce water around 10-15g :) thank you.
@@HappyHomebody thank you! ☺
Of course!! Thank you. 😊
저는 뚜껑있는 스테인리스 팬으로 구웠는데 크러스트가 너무 돌처럼 딱딱한데 안은 보송하기 보단 떡진느낌이 들어요ㅠㅠ 왜이런걸까요?ㅠㅠ
느낌에 발효에 문제가 있었던 것 같아요. 발효종의 상태라던가 발효시간등을 한 번 되짚어 보세요. ㅠ
Hello, what size banetton is that please?
It’s 10”x6” (top includes the rim)
Height 4”
8”x3.5” (bottom)
Thank you
Thank you 😊
아ㅡ한글로보고파요ㅋㅋㅋㅋㅋ
와니님^^ 이거 똑같은 영상 한글로 된거 있어요. 재생목록 사워도우란에 가보세요(소곤소곤)
@@HappyHomebody ㅋㅋㅋ발견했어용 언니님♡ ㅋ
언니만 열심히 보는중임돠 ㅋㅋ
오늘은 사워도우넣은 치아바타만들었는데ㅠ
제대로된발효종을 처음넣고 만들었는데ㅠㅜ
내상이 잘 안부풀고 증편떡처럼 지더라고요ㅠ
광파라서 한시간 200 예열을 했는데도 소용이 없었어요ㅠㅜ
네 광파의 한계가 조금 있긴해요. 치아바타는 수분율이 높아서 좀 더 그럴거에요.
더치 오븐 사용하셨어요? 아랫불없이 윗불만 있는게 좀 힘들어요. 문제가 크러스트가 두꺼워지기 전에 오븐스프링이 충분히 일어나야하고 후반부에 속에 있는 수분이 빠져나와야 하는데, 크러스트가 두껍게 형성돼있으면 수분이 잘 빠져나오지 못하거든요.
@@HappyHomebody ㅋㅋ욕심낸다고 많이 굽고파서 더치오븐을 안꺼냈어요ㅋㅋ
그랜베리 호두 토끼빵에는 더치를 사용해야겠어용ㅋ