Autumn bread: the recipe
A bread with the scent of autumn and a refined aromatic balance. On one side, the toasted notes of whole wheat flour and walnuts stand out; on the other, the sweetness of raisins and the pleasant tartness of cranberries round out the profile.
It's a perfect bread both with aged or blue cheeses and on its own, lightly toasted with a thin layer of butter for breakfast.
This recipe is freely inspired by, or adapted from, a formula by Master Jeffrey Hamelman.
At a glance
- Method: Preferment, with autolyse (1 hour)
- Preferment: Sourdough starter — 11% of the flour
- Mixing: Stand mixer
- Number of pieces: 2
- Weight per piece: 680 g
- Preferment weight: 124 g
- Dough weight: 1236 g
- Total dough weight: 1360 g
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Ingredients
Quantities for 2 pieces of 680 g, kitchen at 21 °C
Preferment
- Wheat flour (Whole wheat, W290)67 g
- Water44 g
- Sourdough starter13 g
Dough
- Wheat flour (W290)374 g
- Wheat flour (Whole wheat, W290)175 g
- Water437 g
- Salt13 g
- Walnuts137 g
- Dried cranberries50 g
- Raisins50 g
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Method
- Lievito madre: make it and let it ferment (at room temperature) (14 hours)
- Weigh the ingredients
- Use water at 30 °C
- Mix the flour, water and starter until you get a smooth batter
- Transfer to a container, covered but not airtight
- Weigh the ingredients and knead (1 h 40 min)
- Make a mix with 1 ice cube and 417 g of water at room temperature (to get it to 19 °C)
- Hold back 107 g of water and pour it in gradually while it comes together
Once the dough has come together, fold in the walnuts, cranberries and raisins. - End of mixing, start of bulk rise (at room temperature) (2 hours)
- Reinforcement fold 1 of 1
- Divide/shape: weigh and form the pieces (5 min)
- Start of proofing (at room temperature) (1 h 15 min)About 1 to 1h30 at 24 °C.
- Ready to cook
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Baking
- conventional oven, with steam
- Overall temperature: 240 °C
- Time: 15 minutes
- Normal steam
- conventional oven, without steam
- Overall temperature: 215 °C
- Time: 22 minutes
- Lower the temperature to avoid excess darkening from the fruit.
The calculator adapts baking times to the weight of your pieces. Open the calculator
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