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Recipe for Cranberry Pecan Nut Sourdough with grated Cocoa & Chilli Flakes.
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80% 8714, 10% 8318,10% FlourX
75% Hydration
18% Levain
2%Salt
2-3% Honey
10% Dried Cranberries
10% Pecan Nuts
Grated Cocoa ( I use a cocoa stick from St Lucia) + Chilli Flakes
Method-
Autolyse – 2.5 hours
Bulk Fermentation- Add levain rest 30 mts, Add salt and honey rest 30 mts then 1 S&F rest 30 mts . Lamination where inclusions were added followed by 3 coil folds at 30 mt intervals. Preshape after 2 hours.Bench rest – 20 mts. Shaped and Cold Proofed for 20 hrs. Baked in the Challenger Bread Pan covered at 250c for 18 mts and uncovered at 230c for 15 mts and 210c for 10 mts .
( I bake in a Siemens built in oven , temperature and timings may vary depending on the oven)
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