Cranberry and hazelnut sourdough bread

I came back to my first (book) love and restarted to bake breads from Hamelman's book. The problem was that I almost finished the sourdough bread recipes and the yeast ones were not really inspired me. With some practice and clear experience of Hamelman recipes I have taken my courage to change his raising ingredient from yeast to sourdough. In this way I have far more recipes to test... but with my own touch. This is a recipe started from his book but continued in my style. The resulting bread was beyond my expectations. In the good sense of course.


  • 250g white bread flour
  • 163ml water (room temperature)
  • 5g salt
  • 30g sourdough

Final dough:
  • 500g whole wheat
  • 250g bread flour (high protein level)
  • 568ml water 
  • 15g salt
  • 30g honey
  • 160g roasted hazelnuts
  • 160g dried cranberries

Directions: (this was my schedule)
  1. Saturday 10:30pm: combine ingredients for the preferment (Temp 20ºC)
  2. Sunday 10am: mix all ingredients
  3. Sunday 10:15am: start bulk fermentation (Temp 21ºC)
  4. Sunday 13:45: divide and shape
  5. Sunday 14:00: start final fermentation
  6. Sunday 15:30: refrigerate the dough ( I had to leave, so I couldn't be home in time to bake it) 
  7. Sunday 20:00:  take out the dough from the fridge and let it at room temperature.
  8. Sunday 21:00: turn on the oven to preheat at 260ºC
  9. Sunday 21:45: bake the bread at 260ºC for 15 minutes.
  10. Sunday 22:00: reduce heat to 220ºC.
  11. Sunday 22:30: bread is baked, let it cool.

Recipe adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 119-121.


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