Made with fresh-milled Rougue de Bordeaux wheat milled from Barton Spring Mills berries, in addition to fresh-milled spelt.
The cranberries have been soaked in water and drained earlier than including to the dough proper earlier than bulk. The ricotta cheese provides a pleasant softness to the ultimate crumb.
I like pecans so this was the right pairing with the cranberries however be at liberty to make use of walnuts or any nut you want.
I used to be very proud of the crumb, which was reasonably open for a 76% fresh-milled-grains bread. I added simply the correct quantity of cranberries and pecans so that you get the right quantity in each slice.
This bake used recent milled flour, milled with my Mockmill 200. I sifted as soon as with a #30 drum sieve and re-milled on the best setting.
I used my Ankarsrum to combine up the dough and open-baked it on a baking stone with steam.
Components
Levain InstructionsÂ
Combine all of the levain substances collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
 Most important Dough Process
Word: I take advantage of an Ankarsrum Mixer, so my mixing order is barely completely different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl aside from about 1/4 of the water. Add all of the flour to the bowl and blend on low for 1 minute, till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes.   Subsequent, add the levain, salt, ricotta cheese, honey, and the remaining water (as wanted), and blend on medium-low velocity (about velocity 4) for round quarter-hour, till you might have a properly developed, easy dough. It is best to find yourself with a fairly easy and silky dough. Combine longer if needed till you develop good gluten power. Word: I added the pecans and cranberries within the mixer after the dough was totally developed and blended for a minute till included. Generally I’ll laminate the dough as an alternative and add the inclusions that means after the blending is accomplished.
Take away the dough from the bowl and place it in a calmly oiled bowl, and do a number of stretch and folds. Ensure that the dough is as flat as doable in your bowl/container, and measure the dough in millimetres and take the temperature of the dough. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. You probably have a proofer, resolve what temperature you need to set it at and what rise you might be aiming for. If the dough is totally developed, you don’t must do any stretch and folds, however I love to do one or 2 units, which I discover helps the crumb.
After the dough is about
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (be aware: I simply learn a publish that means it isn’t essential to cowl the dough when refrigerating it. I’ve not tried this but, however that’s the means {most professional} bakeries do it, they usually do have devoted retarders for dough).
When you find yourself able to bake, preheat your oven to 540°F an hour beforehand and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the oven temperature to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown, and the interior temperature is at the very least 205 – 210°F.
Take the bread(s) out of the oven when performed and allow them to cool on a baker’s rack for so long as you may resist.Â
