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No-Knead‼️ Cranberry Walnut Country Boule, Low-Calorie & Foolproof‼
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爱做面包的太阳花
爱做面包的太阳花
Jun 13, 2021
中文
SourdoughPoolishLevain

No-Knead‼️ Cranberry Walnut Country Boule, Low-Calorie & Foolproof‼

免揉‼️蔓越莓核桃欧包,低卡减肥,零失败‼

Oven Temp
250°C / 482°F
Bake Time
20 min
Batch Yield
—

🍞 Formula & Measurements

  • •Ingredients: Whole wheat flour 235g
  • •Ingredients: Bread flour 165g
  • •Ingredients: Water 330g
  • •Ingredients: Active sourdough starter 80g (substitute poolish or omit if unavailable)
  • •Ingredients: Instant dry yeast 1.5g (use 3g with poolish, or 5g with neither)
  • •Ingredients: Salt 9g
  • •Ingredients: Dried cranberries 100g
  • •Ingredients: Toasted walnuts 50g

A few days ago a fellow baker asked for a healthy, diet-friendly bread recipe, so here it is❤️.

This formula is egg-free, dairy-free, sugar-free, and oil-free. It is no-knead, beginner-friendly, foolproof, filling, and quick to put together. Let's get baking❤️.

🍞 Ingredients: Whole wheat flour 235g, bread flour 165g, water 330g, active sourdough starter 80g (substitute 80g poolish if you don't have sourdough starter, or omit if you have neither), instant dry yeast 1.5g (use 3g if using poolish without sourdough starter, or 5g if using neither), salt 9g, dried cranberries 100g, toasted walnuts 50g.

🍞 Instructions:

1️⃣ Mix all ingredients except the dried cranberries and walnuts in a bowl. Stir with chopsticks into shaggy flakes (see Photo 2), then press and knead briefly by hand into a rough dough ball. Cover with a damp towel or plastic wrap and let rest for 30 minutes.

2️⃣ After 30 minutes, give the dough just a few quick folds by hand and it will immediately turn smooth (Photo 2). Cover and bulk-ferment for 1 hour.

3️⃣ Dust the work surface with flour and turn the fermented dough out. Since the dough is quite soft and hydrated, do not use a rolling pin. Gently stretch it by hand into a rectangle, scatter the dried cranberries and toasted walnuts evenly over top (see Photo 3), and roll/shape into a tight boule. Generously flour a banneton proofing basket, place the boule smooth-side down (seam-side up), and proof for 1 hour.

4️⃣ Place your Dutch oven with its lid inside the oven and preheat to 250°C. Once preheated, flip the proofed boule onto parchment paper and score a few slashes on top. Wearing heavy oven mitts, take out the Dutch oven (leaving the lid in the oven), lower the dough with the parchment paper into the pot, return it to the oven, and put the lid on. Bake covered for 20 minutes. Remove the lid, lower the oven temperature to 225°C, and bake for another 20 minutes.

5️⃣ Cool completely on a wire rack for over an hour before slicing.

❤️ Baker's Notes:

1. This is a super quick shortcut country boule. While its flavor depth differs slightly from a 24-hour slow-fermented sourdough, the effort-to-reward ratio is unbeatable for busy weekday bakers.

2. If you love Costco's Cranberry Walnut Round, this homemade version comes remarkably close!

3. To make the optional poolish (see the last photo), mix 40g bread flour + 40g water + 0.75g instant dry yeast and ferment in the fridge overnight.

4. Always wear thick heat-resistant gloves when handling a 250°C Dutch oven, and keep children far away from the oven door while transferring the pot. Baking is therapeutic, but safety always comes first❤️❤️❤️.

💡 Baker's Q&A & Troubleshooting (21)

Distilled from Author's Notes
Q:Does baking in a Dutch oven really require such high heat? Sheet-pan recipes usually call for 180°C. Won't 250°C burn it?
A:It will not burn! Country boules are large and lean, so they need intense heat to bake through quickly, giving you a crisp crust and a moist, open interior. The sealed Dutch oven traps steam and heat so the loaf springs up properly without burning.
Q:What brand of dried cranberries do you buy?
A:Ocean Spray Craisins from Costco.
Q:How do you judge whether the dough hydration is right when mixing?
A:Start by following the recipe weights, then tweak by a few grams up or down based on how your flour feels. After a few bakes you will get a natural feel for the dough consistency.
Q:Can I use fresh compressed yeast, and how much?
A:Yes! Use three times the instant dry yeast weight (so 15g of fresh yeast if using no preferment).
Q:Why do we need a Dutch oven?
A:First, cast iron radiates intense, even heat; second, the heavy lid traps steam from the dough to create a crisp crust and great oven spring.
Q:I don't have sourdough starter and want to use a poolish instead. How do I make it?
A:Mix 40g bread flour, 40g water, and 0.5g instant dry yeast the night before to make the poolish. Then add 3g of instant dry yeast when mixing the main dough.
Q:Will it still rise if I use 100% whole wheat flour?
A:I recommend keeping some bread flour in the blend, as 100% whole wheat will be much denser and heavier. You can increase the whole wheat ratio if you like, just add a little extra water since whole wheat absorbs more liquid.
Q:How do you fold and shape the dough with the fruit and nuts?
A:Take a look at the step-by-step collage in Photo 4!
Q:Can it ferment properly if all whole wheat is used?
A:Still, mix in some bread flour; using all whole wheat might result in a poor texture. You can increase the proportion of whole wheat, but adjust the amount of liquid accordingly as whole wheat generally absorbs more water.
Q:How to do plastic surgery
A:Sisters, please refer to Figure 4
Q:What kind of baking paper is that using, or is it baking cloth?
A:When baking, it's baking paper; when fermenting, it's cheesecloth.
Q:How do I ensure the dough has the right moisture level when mixing?
A:Generally follow the recipe, sometimes adjust slightly based on specific circumstances, but this requires doing it several times and gradually judging based on one's own experience.
Q:Can I use an air fryer?
A:I think it should not be possible.
Q:Can fresh yeast be used, and how much should be added?
A:Fresh yeast is three times the amount of dry yeast, 15 grams.
Q:Why use a cast iron pot
A:One is that it can reach very high temperatures, and the other is that it can lock in moisture.
Q:I don't have natural yeast, I want to add a Polish starter, how do I do it?
A:40 grams of flour, 40 grams of water, and 0.5 grams of dry yeast for the Polish starter. Then, when combined with the main dough, the main dough needs 3 grams of dry yeast.
Q:Do you really need such a high temperature to roast with a cast iron pot? Previously, when using a baking tray directly, it was recommended to use around 180 degrees. Would it burn at over 200 degrees...?
A:Won't get mushy. These European-style breads are also large in size, requiring high temperature to bake through the inside quickly for a good texture, with a crispy crust and soft interior. The sealability of the cast-iron pot retains moisture and temperature, allowing the internal structure of the European-style bread to reach its optimal state. Different breads have different baking methods. It's because the lid is heavy and seals well, with plenty of steam and heat, making it rise very high. I feel so happy when I lift the lid.
Q:Cast iron pot how many inches
A:24's I took a glance at the difference between my size 24 and 26, and it's not significant. I think the difference between size 22 and 24 should also be minimal, so it should be fine.
Q:Is it a Staub pot
A:Yes A little bit, especially after we cook and the oil isn't washed clean, it's usually not noticeable, but once it goes into the oven and gets heated up, these oils turn black , very obvious, and you can't wash them off with dish soap; you have to spray something for cleaning ovens to get rid of them. Mine is red, which is better than white. Agree to buy a dedicated bread baker, there's one with black cast iron both inside and out, feels good
Q:Is there hope without a cast iron pot?
A:That requires steam, preferably with stone slabs.
Q:Can it ferment properly if all whole wheat is used?
A:Still, mix in some bread flour; using all whole wheat might result in a poor texture. You can increase the proportion of whole wheat, but adjust the amount of liquid accordingly as whole wheat generally absorbs more water.

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