Best Cranberry Walnut Sourdough Bread 크렌베리 호두 천연발효빵

Cranberry Walnut Sourdough Bread
Made with natural yeast sourdough starter.
Adding cranberries and walnut makes bread super delicious.
Great for toast, snack or PPJ sandwich bread!
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**Room temperature is around 75-78F/24-26C
Prepare sourdough/levain (exact amount of sourdough starter).
3 sets SF.
3.5 hours until 80% rise.
Shape.
Cover & refrigerate overnight.
Put the dough in the freezer for 60 minutes before scoring.
Preheat oven, along with Dutch oven or roaster at 480F/248C for 30 minutes.
Scoring.
Cover & bake at 480F/248C for 27-29 minutes.
Reduce heat to 465F/240C & bake another 10 minutes covered until internal temperature is 206-209F/97-98C & the crust is golden brown.
Enjoy!
If the room temperature is higher or lower the fermentation time can be shorter or longer***

Sourdough Starter / Levain ingredients:
34g active starter
34g bread flour
34g water

Dough ingredients:
100g prepared sourdough starter
450g bread flour
320g water & cranberry soaked water
4g salt
120g dries cranberries
60g chopped walnuts

크렌베리 호두 천연발효빵
천연발효종 넣어 만든 빵입니다.
크렌베리와 호두를 넣어 만든 맛있는 빵입니다.
토스트나 스낵 또는 땅콩버터 & 잼 샌드위치빵으로 좋아요!
구독 좋아요 눌러주세요!
영상 봐주셔서 감사합니다!❤️

실내온도 75-78F/24-26C 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.**
천연발효종 (르방) 준비합니다.
3번 펴서 접기한후 실내온도에 3.5시간 80% 늘도록 발효해요.
빵모양 만들고.
덮고 밤새 냉장고에 넣어요.
냉동실 60분 보관한후 스코링합니다.
무쇠솥이나 로스팅팬을 넣고 480F/248C 30분 예열합니다.
스코링
덮고 480F/248C 27-29분 굽고.
온도를 465F/240C 낮추고 뚜껑 닫고 10분 빵속 온도가 206-209F/97-98C & 크러스트가 황금색될때까지 구워요.
Enjoy!

천연발효종 식재료:
활발한 천연발효종 34g
강력분 34g
물 34g

반죽 식재료
준비한 천연발효종 100g
강력분 450g
물과 크렌베리 담근물 320g
소금 4g
마른 크렌베리 120g
다진 호두 60g

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