Hunter’s Bread with Walnuts and Preiselberries
At this time of year I associate many of my breads with an autumn and Christmas theme. This hearty and fruity hunter’s bread is something special on cold winter days! The sweetness of the cranberries is combined with walnuts to create a real treat and makes this bread something very special.
For 2 Hunter’s breads, each 687g / Total dough weight 1373g
- 125g Wheat flour T65
- 125g Water 15°C
- 1g Yeast
DT: 20°C reduced to 4-5°C Hydration(TA): 200 Maturity time: 18 hours
- 74g Wheat flour T80
- 74g Water 45°C
- 2g Starter
DT: 35°C reduced to room temperature Hydration(TA): 200 Maturity time: 18 hours
- 251g Mature poolish
- 150g Mature wheat sourdough
- 330g Wheat flour T65
- 270g Water
- 60g Water (added when the dough has fully released from the side of the mixing bowl)
- 10g Sea salt
- 2g Yeast
- 150g Walnuts
- 150g Dried cranberry
- Briefly mix the poolish, wheat sourdough, wheat flour, and 270g of water and let stand to autolyze for 30 minutes.
- After the autolysis, add the salt and yeast and mix slowly for 10 minutes. Knead for a further 6-8 minutes until the dough separates from the side of the mixing bowl and then add the rest of the water!
- Once the dough is well kneaded, the walnuts and cranberries are mixed in slowly.
- Cover the dough and let it rise for 180 minutes during which the dough is folded after every 60 minutes (2x).
- After the dough has risen, divide it down the middle, and very loosely bring it into form with the seam-side down – VERY GENTLY SHAPE!
- The shaped doughs are immediately placed on baking paper and set on a baking peel. Advantage of this method: You can place the fully proofed loaves into the oven without having to handle them again.
- The hunter’s breads are baked at 250°C with steam. Reduce the oven temperature to 230°C after 10 minutes and bake until well browned (baking time: 25-30 minutes).