Cranberry Walnut Sourdough

This adventure started from a recipe on The Perfect Loaf, so you should definitely check that out! I made some small changes based on humidity in NJ and my own preferences and skills (or lack thereof). I have added many pictures here, because I find that helpful to check in as I’m making mine!

Ingredients Levain

  1. 30g ripe starter
  2. 60g whole wheat flour
  3. 60g bread flour 
  4. 120g cool H2O 

Ingredients Dough

  1. 250g levain
  2. 800g bread flour
  3. 200g whole wheat flour
  4. 20g salt
  5. 800g water (around 85*f)
  6. 200g shelled and toasted walnuts
  7. 100g dried cranberries

Process

Day 1

11:00 p.m. – Prepare the levain and leave on the counter (unless your house is quite chilly). You want to leave it where it will be at its peak of rise about 11 hours later.

Day 2

10:00 a.m. – Mix the levain & 750g water, then add flour, mix in well but not aggressively and set aside to autolyse for about 30 minutes. It’s going to look kind of lumpy and wet and not like dough. It’s ok!

10:10 a.m. – Toast walnuts and then set aside to cool.

10:40 a.m. – Add salt and the additional 50g water, using the water to help melt the salt. It might be a bit hard to get it mixed in. Don’t worry too much about it, as it will happen more during bulk fermentation and you don’t want to over mix.

11:00 a.m. to 2:15 p.m. – Bulk fermentation/proofing.

At 11:30, do a stretch and fold.

At 12:00, do another stretch and fold to mix in the cranberries and walnuts.

At 12:30, and 1:00 you will do the last two stretch and folds. By this time, you’ll see that the dough has been rising and that after you stretch and fold, it will keep some of its shape.

After the last stretch and fold, allow the dough to just continue to rise for another hour or so. By this time, it should have risen 20-30%.

2:20 p.m. – Divide the dough into two even pieces and preshape as a boule or batard. There are many videos online that will tell you about how to do shaping, both initial and final.

2:30 p.m. – Set aside on the counter, either uncovered or covered lightly with a tea towel to rest (even bread dough needs a nap).

2:45 p.m. – Do your final shaping and place in a well floured banneton or floured-towel-lined bowl. There are plenty of opinions about whether to flour the banneton or use a towel. The towel is easier and keeps the banneton looking pretty. But the floured banneton will give the bread that lovely spiral shape in the flour. It is really personal preference. I do suggest that you use rice flour, as it doesn’t leave any real taste on the bread.

3:00 p.m. to 9:30 a.m. (or later) – Place your proofing vessels in the fridge. I proofed in a plastic bag with little air inside. I’ve heard others proof with just a towel over the top. I watched a video today that made a compelling argument for proofing with only the towel. My jury is still out on this!

Day 3

8:30 a.m. (or later) – Preheat oven to 500* for 1 hour with your open dutch oven inside. You can add a baking stone on a shelf under your dutch oven shelf to help retain heat.

9:20 – Remove one loaf from fridge and tip it over onto a peel or a parchment covered flat surface. Score the bread. You may find this a bit harder due to the nuts and cranberries – I did! Then place in your dutch oven or other cooker with the lid on for 20 minutes. 

9:45 – Lower temp to 450* and leave lid on 10 more minutes. 

9:55 – Take lid off and reduce to 430* and continue to bake for ~35 minutes. Watch for your desired level of doneness. The internal temperature should be around 210*.

10:30 – Remove the first loaf, and put it on a cooling rack. Begin the preheating process for loaf two.

Allow the bread to cool at least 2 hours before cutting.

Vegan Kitchen Sink Cookies

Picture of cookies

I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.

Ingredients

2 tsp vanilla extract
1 ½ cups applesauce
2 T tahini or peanut butter
3 T almond, coconut, or soy milk
3 T garbanzo/chickpea flour
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vegan protein powder (I used Sunwarrior Warrior Blend)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
1 cup vegan chocolate chips
1 ⅓ cup dried cranberries
⅔ cup walnuts
Brown sugar for sprinkling on top

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.

Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.

Makes 24 cookies.

Apple, Persimmon, Cranberry Crisp

 

When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie!

Ingredients

Filling

  • 5 persimmons, peeled and sliced
  • 4 apples, peels and sliced
  • 1 cup dried cranberries
  • 1 lemon, juiced
  • 3 tablespoons turbinado sugar
  • ½ teaspoon ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest

Crumble

  • 1 cup flour
  • 1 cup oats
  • 8 tablespoons vegan butter
  • ½ cup turbinado sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Process

Mix all filling ingredients and place in a deep pie pan or baking dish.

Mix all crumble ingredients and cut butter in (or mix and pinch with hands) until evenly distributed and sprinkle over the filling mix (note: I pressed it down a little too much on this one).

Bake at 400* for 35 minutes. Add time until the crumble is browned.