Mini Chocolate Chip Cranberry Sourdough
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
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