Orange Cranberry Walnut Sourdough Batard
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Our orange cranberry walnut sourdough batard was concocted with the upcoming holidays in mind.
It uses three base ingredients: flour, salt, and water. The add-ons include dried cranberries, toasted walnuts, fresh orange juice and orange zest.
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.
Freshly squeezed orange juice, likewise, is rich in vitamin C, potassium and folate. Add to sourdough and the aroma alone will take bread appreciation to a whole new level. Pair with aged cheese for instant euphoria.
Let this loaf make its way to your dining table and give your holiday guests a dinner to remember.
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.
