Mini Chocolate Chip Cranberry Sourdough

Such a fabulous loaf right here
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Mini Chocolate Chip Cranberry Sourdough

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Ingredients

  

• 120 grams starter
• 340 grams water
• 50 grams granulated sugar
• 4 grams vanilla bean paste
• 10 grams salt
• 500 grams bread flour
• 110 grams mini chocolate chips semisweet
• 30 grams of cranberries can go up a bit more but that was all I had)

Instructions

 

• Mix all except chips/cranberries and rest 30 mins.
• Do stretch and fold.
• On the second stretch and fold 30 mins later, add inclusions.
• Do a 3rd and 4th stretch and fold.
• Bulk ferment until almost doubled.
• Pre-shape and rest 30 mins.
• Shape and place into banneton.
• I chilled in fridge 2 hours. (or you can fridge overnight)
• Preheat oven 450. I use a steel in oven. (Or heat dutch oven) Keep a silver cookie sheet on bottom rack.
• Place in oven, lower to 425 immediately and bake 30 min covered.
• Uncover, lower to 400 and bake 15-17 more -I pulled out at 190 degrees.
• I also placed a small cooling rack below the bread for the last 5 mins to prevent a dark bottom.

Base dough Adapted from Amy Bakes