Levain: (Night before mixing dough) 1 tablespoon mature starter (fed / refreshed within 8 hours) 100
grams white bread flour 100 grams whole wheat flour 200 grams warm water
Dough: 200 grams active levain (float tested: see below) 900
grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges
Not exact matches
I used the dough hook twice to make a light yeast
bread (using 500
grams white flour).
Ingredients 70
grams cobnuts (or other hazelnuts), lightly roasted 15 ml cobnut oil 2 cups strong
white bread flour 1 teaspoon dried baking yeast Approximately 1 cup water
Still, if you're curious, my favorite mix is about half and half
bread and cake
flour by weight (200
grams each), or, in the case of the craggy cookies pictured above, a mix of
bread flour, cake
flour, and a whole grain
flour like
white whole wheat, sprouted wheat, rye, spelt, etc..