Creamy and sweet, soft and tender, a perfect match pistachios and dry cranberries. + my favourite milk tangzhong for extra softness, more silky dough and more beautiful crumb.
INGREDIENTS:
🔹350 g bread flour (King Arthur organic)
🔹hydration 78 - 80% (273-280 g cold water- you should decide by your flour how much water to add, the consistency is not very liquid). It's better to take less water in the very beginning of mixing, if the dough seems too tight - start adding little by little extra water.
🔹70 g of an active sourdough starter (100% hydration)
🔹45 g of cold milk tangzhong
🔹10 g honey/sugar
🔹6 g salt
🔹10 g soft butter
MILK TANGZHONG:
🔸 200 g hot milk (100%)
🔸40 g wheat flour (20%)
Mix it all together, if it's not stiff enough, warm the mixture up for 10-30 seconds in the microwave, then cool it. I usually prepare a lot of tangzhong, divide it into small portions and freeze. You can prepare less.
ADDINGS:
🔹a handfull of pistachios
🔹a handfull of dry cranberries. I didn't soak them previously in water, I just used a little bit more water (80%) for the dough, I kept in mind that cranberries and pistachios will take some water from the dough during proofing and a long overnight retard.
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (only water+flour) then add starter, then a 30 min rest
⏰then add all dough ingredients (except butter), mix the dough properly for 10 min until the dough is smooth and strong, add butter at the very end of mixing.
⏱6 hours of a total bulk fermentation at 26 °C (78 ° F): stretch&fold + lamination with pistachios and cranberries + 3 sets of coil folds. The dough was at a 70% rise before shaping.
No preshape, shaped as a batard, a warm retard for 20 min, then
❄️+ 12 hours of a cold retard 3-4°C (38 °F)
Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
