- 410 g water
- 200 g Lievito Madre
- 100 g rye flour 1150 or rye flour
- 500 g wheat flour 1050 or T110
- 16g salt
- 0.7 yeast (omit if necessary, if the Madre is nicely active)
- 1 geh. tsp Barlimalt Caramell or other inactive baking malt
- 60g dried cranberries
Preparation:
Preparation in the Kenwood:
Weigh the water, Lievito, yeast into the kettle and stir together. Add the flour, malt and salt and knead for 4 minutes on speed min, then 8-10 minutes on speed 2. Knead in the cranberries for the last 2 mins. Leave to rest for 60-70 min, then pre-mold with the help of instant flour (double dough) and leave to rest again for 20 min. Shape the dough into a long or round shape and place in a proofing basket dusted with instant flour (double dough) with the end facing upwards. Leave to rise for 60-70 mins, then steam and bake at 250°C for 60-70 mins, dropping to 200°C and steaming.
