Ingredients

The following ingredients have 4 Servings
  • For Leaven
  • 75 g Bread flour
  • 50 g multigrain flour
  • 25 g active sourdough starter
  • 125 g water
  • For the dough
  • 400 g bread flour
  • 75 g multigrain flour
  • 200 g pumpkin puree
  • 200 g water
  • Entire leaven
  • 10 g salt
  • 130 g cranberries
  • ¼ cup orange juice
  • 1 tbsp orange zest
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ½ teaspoon cinnamon

Instruction

  • Prepare Leaven
  • Mix all the ingredients for leaven and set aside for about 6 hours.
  • Autolysis
  • In another bowl bread flour, multigrain flour and water and mix well and 6 hours.
  • Bread dough
  • When leaven is ready mix with autolyzed flour mix with pumpkin puree, water, salt to form as shaggy dough. Set aside for 1 hour.
  • While dough is resting in a bowl add cranberries, orange juice, cinnamon, nutmeg and ground ginger. To this add orange zest and mix well and set aside for 30 minutes.
  • After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
  • Before shaping the dough incorporate only Cranberries into the dough ( no juices)
  • Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
  • Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
  • Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
  • Enjoy