300g bread flour(85%)
50g wholemeal flour (in the UK) (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries
08:00 refresh levain (1:2:2)
12:00 - mix water and flour,
* 12:00 - 13:00 - autolyse
- if your levain isn't ready at 13:00 no worries, keep the autolyse going until levain is ready.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min,
13:30 - add salt, mix, rest 30 min.
14:00 - lamination, + add berries on rectangle, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins,
16:15 - 18:15 - Leave untouched for 2 hours.
Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain).
18:15 - preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min,
19:00 put in refrigerator for 16 hours,
19:00 - 11:00 - refrigerator.
10:00 turn on the Oven - my is max 250°C,
11:00 - bake 230°C with closed lid 25 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!
* - the temperature is set depending on your oven is.
The majority of home ovens are horribly inaccurate and uneven.
Most ovens can be calibrated, so buy yourself a cheap oven thermometer, pull out the oven’s instruction manual, and try to get the oven calibrated as best you can.
