Tartine Country with Cranberry & WalnutRecipe Source
Here's how Tim Wu rated their bake:
What went well?
I made this with 15% of a local stone ground rye flour (Castle Valley Mill), 100g Walnuts and 200g cranberries. Despite an awkward shaping (Cranberry & Walnut make it hard), flavor was excellent & irresistible, and it was good second day as well. Better oven spring than expected from the akward Bartard shaping process.
As I said, Cranberry & Walnut make shaping very hard. Don't know if that can be changed.
- Batard a bit too large for pan - About 100 g walnut / 200 g Cranberry - After 25 mins at 475 F, I take lid off and elevated loaf on a small metal stand to avoid burning of bottom during final 15 mins. If you want to know about where I got the stand write me.