Cranberry Walnut Sourdough Batard
Our cranberry walnut sourdough boule uses three base ingredients: flour, salt, and water. The add-ons include dried cranberries and toasted walnuts.
It is baked fresh using 500 grams of flour (a blend of whole wheat and bread flour) at 78% hydration.
Cranberries are rich in potassium and Vitamin C while walnuts contain phosphorus, vitamin B6 and manganese. Walnuts are also known to be significantly higher in omega-3 than any other nut.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.