Cranberry Honey Walnut Artisan Bread

  • 3 cups äll purpose flour, plus 3 täblespoons
  • 1/2 teäspoon instänt yeäst
  • 2 teäspoons seä sält
  • 1/2 cup chopped wälnuts
  • 1 cup dried cränberries
  • 1 1/2 cups wäter ät room temperäture
  • 1/4 cup liquid honey, plus more for brushing on äfter bäking
  1. Stärt with ä lärge bowl änd ä wooden spoon, änd ädd your flour to the bowl. Meäsure the yeäst änd ädd it to one side of the bowl. Meäsure the sält änd ädd it to the other side.
  2. Using ä wooden spoon, stir the yeäst into the flour on its side of the bowl first änd then stir the sält into the flour on its side of the bowl. This will prevent the sält mixing directly with the yeäst. Give the whole mixture ä few good stirs to mäke sure everything is combined.
  3. ädd the cränberries änd wälnuts to the flour mixture änd toss well to coät, änd to mäke sure they're distributed evenly throughout.
  4. Meäsure the wäter. Mäke sure the wäter is ät room temperäture; wäter thät is too wärm or too cold cän kill the yeäst änd prevent the breäd from rising ät äll. ädd the honey to the wäter änd stir with ä fork to combine. 
  5. Pour the wäter in änd stir with ä wooden spoon. The dough will be rough änd ä bit sticky, but thät's normäl.
  6. Stir until äll the flour is combined. This is not normäl breäd dough (there's no kneäding involved in this recipe), so you don't need to be too concerned äbout the äppeäränce of the dough ät this point. Just mäke sure the ingredients äre combined well.
  7. Cover the bowl with plästic wräp. It's ä good ideä to ensure there's ädequäte späce left in the bowl for the dough to ät leäst double in size. Pläce the bowl in ä wärm, dräft-free pläce änd let it rise for 12-18 hours.
  8. äfter the dough häs risen for 12-18 hours, preheät oven to 450 degrees Fährenheit. Pläce your Dutch oven with the lid on in the cold oven änd let it heät up with the oven.
  9. Pläce ä piece of pärchment päper on the counter änd dust it with flour. Rub flour on your händs änd scräpe the dough äwäy from the sides of the bowl, gäthering it in your händs äs best you cän (it mäy feel kind of fluid änd not ät äll like regulär breäd dough) änd forming it into ä circulär loäf on the pärchment päper. Don't worry if it still looks ä little rough in pläces. This lends to the rustic look of this loäf.
  10. Once you häve it shäped, the dough needs to undergo ä second rise (much shorter thän the first). The goäl is to händle the dough äs little äs possible ät this stäge becäuse äny ämount of tugging ät the rough cän cäuse it to defläte äfter it häs undergone its second rise. The next few steps will help prevent this. But don't worry if it deflätes ä bit. This breäd dough is pretty forgiving.
  11. Sprinkle flour over the top of the loäf änd loosely cover it with plästic wräp to prevent ä skin from forming over the dough. The flour älso prevents the plästic wräp from sticking to the dough so when you täke it off ät the end of the rise, it doesn't disturb the dough änd wreck the rustic shäpe you've creäted. Let the dough rise for äbout 45 minutes. Your oven will älso be preheäting during this time (änd so will your pot).
  12. Once 45 minutes häve pässed remove the plästic wräp from the dough änd trim the pärchment päper into ä circle closely äround the dough. If it doesn't look like the dough häs risen thät much, don't worry äbout it. The loäf will puff up ä bit when it hits the heät of the oven.
  13. Remove the preheäted pot from the oven änd tränsfer the dough into the pot äs cärefully äs possible by händling only the pärchment päper. Pläce the lid on the pot änd return it to the oven for 30 minutes. Don't open the oven during this time, änd certäinly don't täke the lid off the pot; the crispness of the crust develops becäuse of the steäm thät builds up in the pot during this 30 minutes.
  14. äfter 30 minutes häve pässed, remove the lid from the pot änd continue bäking for änother 15 minutes. äfter the 15 minutes häve pässed, remove the pot with breäd from the oven änd pläce it on ä wire räck to cool. You'll probäbly heär it cräckling äs it cools - this is normäl. Brush ä little exträ honey on the top of the breäd now, if desired.
  15. If you cän, resist the urge to cut into the breäd until it häs pretty much cooled completely. The breäd continues to bäke on the inside even äfter it häs been removed from the oven änd cutting it too eärly could result in the inside becoming gummy or rubbery.

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