Walnut and Cranberry Sourdough Bread
Expertly balancing rustic, earthy & fruity notes, this Walnut & Cranberry Sourdough Bread recipe offers both taste and texture. Crafted with SwissBake® Type 55 Flour and le’sourdo® Rye Sourdough Powder, the recipe delivers a reliable crumb structure, tangy sourdough character, nuttiness from walnuts and natural sweetness from the cranberries. Suitable for commercial & artisan bakeries, brunch offerings, or as a signature hotel bread, it embodies the art of dehydrated sourdough baking for professionals.
INGREDIENTS
• le’sourdo® RoggenArte – 100 g
• SwissBake® T55 Flour – 1000 g
• Water – 650 g to 700 g
• Salt – 18 g
• Fresh Yeast – 25 g
• Walnuts – 50 g
• Cranberries – 50 g
METHOD
Measure & mix all ingredients using a spiral mixer until smooth and well developed. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 30 minutes. Scale & divide into 600 g loaves and place on floured boards. Final proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.