20gStarter100% hydration 50: 50 All-purpose flour and Whole Wheat flour
20gWhole wheat Flour
70gWhole wheat flour
Zest of one orange
In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 30 g of bread flour, and 20 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
Around 4 hours of Leaven making, Mix all the flours in 300 g of water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.
Add leaven into the dough
After autolyse with flour incorporate the leaven into the dough
Then after 30 minutes add salt. Mix well and cover the dough again and set aside
Stretch and fold
Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Soak the craisins in orange juice
About 1 hour remaining to laminate the dough, soak craisins in orange juice and set aside. When you are ready to use you need to strain the orange juice.
Laminate the dough
One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To this incorporate, Orange Zest, Walnuts and Craisins.
If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
When you are ready to bake preheat oven to 475°F.
Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
Turn the heat down to 450°F and cook for 25 minutes.
After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
If you are not immediately using the bread you can slice and freeze them for future use.