Cranberry and Pecan Sourdough Bread

Step 1

Prepare Levan

Step 2

Mix all the ingredients for leaven and set aside for about 6 hours.

Step 3

Prepare Cranberries

Step 4

In a saucepan add water and maple syrup and add cranberries and cook for 8 minutes. Then strain and use it if you want more sweetened cranberries don’t add any water and use only maple syrup.

Step 5

Autolysis and bread dough

Step 6

When leaven is ready mix with flour mix, salt to form as shaggy dough.

Step 7

Set aside for another 30 minutes then fold in cranberries to the dough and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.

Step 8

Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.

Step 9

Next morning pre-heat oven to 475. Score the dough and transfer the dough into cold Dutch oven.

Step 10

Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes.

Step 11

Enjoy with your favorite jam or fruit spread.