- 410g water
- 200g Lievito Madre
- 100 g rye flour 1150 or Ruchmehl
- 500 g wheat flour 1050 or T110
- 16g salt
- 0.7 yeast (if necessary, omit if the madre is nicely active)
- 1 teaspoon Barlimalt Caramel or other inactive baking malt
- 60g dried cranberries
Preparation:
Preparation in the Kenwood:
Weigh the water, Lievito and yeast into the kettle and stir together. Add flour, malt, salt and knead for 4 minutes on speed min, then 8-10 minutes on speed 2. Knead in the cranberries for the last 2 minutes. Let it rest for 60-70 minutes, then pre-shape it with the help of instant flour (double grip) and let it rest for another 20 minutes. Make it long or round and place it in a proofing basket dusted with instant flour (double-handled) with the end facing upwards. Let it rise for 60-70 minutes, shoot in, steam and bake at 250 degrees, dropping to 200 degrees and steam for 60-70 minutes.
