Cranberry Orange Pecan
Ingredients:
75% KAF Bread
25% Janie’s Mill Light Rye
75% H2O (~1/3 each - plain, orange juice, and soaking liquid from the cranberries)
2% NaCl
0.5% Instant Yeast
20% Dried Cranberries
15% Roughly Chopped Pecans
Herbal Tea (Sonnentor Preiselbeer Genuss (Cranberry delight?) cranberries, rosehips, hibiskus, orangepeel)
Method blatantly adapted (stolen) from Forkish’s Raisin Walnut in Evolutions in Bread:
Soak cranberries in herbal tea at least 1 hour, drain well reserving liquid.
Mix flours and liquids just until wet and shaggy
~15 mins autolyze.
Add salt, yeast, and berries
Fold/pincer until well mixed.
Rest 5 minutes, then fold in the pecans
3 hours bulk with 2 folds in the first 90 minutes.
Shape.
1 hour proof
30 minutes in 450f Dutch with lid
30 minutes at 420f no lid.
-Notes
As made, the dough was very sticky and hard to shape, but I was being impatient because I started late. Underproofed?
The orange flavor was very subtle, maybe a different tea or more juice?
Interesting, especially the idea of replacing the water with tea. But I suspect the resulting bread lends itself more towards special and novelty applications. Did you ever stumble across a variant utilizing tea that works as a general purpose bread?
The tea is sort of there to give it a mild, specialized flavor, so I wouldn’t bother if there weren’t some add-ins to complement.
The closest thing is when I make an oatmeal sandwich loaf, I soak the oatmeal in excess water, drain, and use the soaking liquid to replace up to half the water in the recipe to add flavor and soluble fiber. I’ll post a recipe later today.