It's adapted from Susan's "Cranberry Semolina Crown with Pine Nuts and Fennel".
Since I just left 177g semolina flour and 90g cranberries, I made this bread right away...what a beautiful coincident! The differences are that I used walnuts instead of pine nuts, skip fennel and shaped into batards. Anyway, I'm satisfied with the result, not only because of the taste of rye but also the whole process that making this bread is much easy to dealing with. I was afraid at the begining that the dough might be hard to handle because it use 150g sourdough(my sourdough is fed by rye), and it might be hard to develop the gluten so that the bread might be very dense. Fortunately, the bread has nice crumb and texure, I'm glad that I made it!
- 170 g flour
- 170 g semolina flour (coarse-ground)
- 190 g water
- 2.7 g (7/8 t.) instant yeast
- 8.5 g (scant 1.5 t.) salt
- 150 g ripe 100%-hydration sourdough starter
- 17 g olive oil
- 7 g (4 t.) whole fennel seeds
- 85 g dried cranberries
- 54 g pine nuts
- In the bowl of a stand mixer with dough hook, combine the flour, semolina, water, yeast, salt, olive oil, and starter. Mix on low speed until just combined, about 4 – 5 minutes. Adjust the water as needed to achieve a medium dough consistency, similar to a regular French bread dough.
- Mix on medium speed to a medium level of gluten development. This might take about 4 or 5 minutes, but will depend on your mixer.
- Add the cranberries, fennel, and pine nuts. Mix on low speed just until they are evenly incorporated into the dough.
- Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for 1.5 hours.
- Turn the dough into a lightly floured counter. Preshape it into a light ball and let rest, covered, for 15 minutes.
- Shape the dough into a tight ball, cover, and let rest for another 15 minutes.
- To form the crown shape, pierce the ball in the center with your elbow, then pick the dough up and gently turn and stretch it evenly until the hole is about 5 inches in diameter.
- Place the shaped crown upside-down into a flour dusted, linen-lined couronne basket (or a makeshift one).
- Proof at room temperature, covered, for about 1 hour and 15 minutes. Or proof at room temperature for 30 minutes, then refrigerate for 2 – 12 hours.
- Meanwhile, preheat the oven, with baking stone, to 460F. You will also need steam during the initial phase of baking, so prepare for this now.
- Just before baking, flip the crown right-side-up onto the peel and slash once in a circle around the crown.
- Once the crown is in the oven, reduce the temperature to 440F. Bake for 10 minutes with steam, and another 25 minutes or so without steam. The crust should be a dark golden brown. Then turn off the oven and leave the loaf in for another 5 minutes, with the door ajar.
- Cool on a wire rack.