Bread
Cranberry Walnut Batard
A holiday loaf that looks like a bakery centerpiece and tastes like something between dessert and dinner. Great with sharp cheese.
- Time
- 26 hours
- Yield
- 2 batards
- Level
- Intermediate
Ingredients
Scale batch
- 150g active starter
- 700g bread flour
- 50g whole wheat flour
- 550g water
- 15g salt
- 150g dried cranberries
- 120g toasted walnuts, chopped
Method
- 01
Mix starter, flours, and water. Rest 45 minutes. Add salt, incorporate.
- 02
During the second fold, laminate in the cranberries and walnuts evenly.
- 03
Bulk ferment 4–5 hours at 76°F.
- 04
Divide, pre-shape, rest 25 minutes. Final shape as batards.
- 05
Cold retard 16–20 hours.
- 06
Bake at 500°F on a stone with steam, 20 min covered, 20 min at 460°F uncovered.