Raisins, cranberries and almonds sourdough bread

Sometimes you get tired of the routine, you have to try something new. This applies to baking as well. After dozens of loaves, almost the same ingredients, only small changes in the type of flours, I decided to change. The idea was a bread, not really a sweet one (like Panettone) but something that could be good for breakfast and also interesting with some kind of cheese, Gorgonzola was the one I had in mind.

So far I can tell that it’s very very good with butter and apricot jam. I haven’t tried it with cheese yet.

Ingredients (make one loaf)

For the poolish

115 gr whole wheat flour (Tipo 2 Mulino Tre Ponti, Polverigi, ITALY)
115 ml water
50 gr rye sourdough starter

For the dough

170 gr high protein bread flour (Molino Rossetto W400)
170 gr whole wheat flour (Tipo 2 Mulino Tre Ponti, Polverigi, ITALY)
100 gr cane sugar
35 gr cranberries
35 gr raisins
50 gr minced walnuts
180 ml water (warm)
8 gr salt

The process

The poolish is a batter made by a small amount of sourdough starter, in this case a rye flour starter, water and flour; it is prepared the day before because it needs 10-12 hours to ferment. Put in a bowl the rye sourdough, the water and the flour. Mix with a spoon and cover with cling film. Store it overnight in a warm place. I keep it in the oven.

The morning after you need to add the remaining flours, sugar, the soaked raisins and cranberries, the minced almonds and the water. Mix in the stand mixer with the dough hook, for 3-4 minutes at speed 1. Let the dough rest for 10 minutes and then mix for another 3-4 minutes, at speed 1. Cover the bowl with the cling film and let the dough rest for 45 minutes (autolyse).

At this point you can add the salt and mix the dough by hand inside the bowl.

Lightly flour the working surface and stretch and fold your dough (stretch the dough and then fold it left over right, right over left, bottom over top, top over bottom). After the stretch and fold let the dough rest for 15 minutes and then stretch and fold it again for a total of 3 times.

Put the dough in a bowl, cover it with the cling film and put it in the oven (with the oven light on, to keep the oven lightly warm) for 4 hours. This is the fermentation phase. The dough will rise (about 1.5 times the original volume).

After the fermentation, put the dough on a floured working surface. Stretch and fold the dough and put it in a floured (I use rice flour) proofing basket (banneton). Cover with cling film. Keep it in a warm place for 2 hours.

Put the cast iron pot in the oven and pre-heat the oven for 30-45 minutes at 250°C. Put the dough into the pot, cut the top of the loaf with a bread scoring tool, put the lid on and cook for 20 minutes. After 20 minutes, remove the lid and continue cooking at a lower temperature, 220-230°C, for 25-30 minutes.

When the bread is ready, let it cool completely on a wire cooling rack (1.5 hrs). Enjoy!

Raisins, cranberries, almonds bread


The crumb is soft and creamy


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