Harvest Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    29

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Delicious Bread was Developed at the King Arthur Bakery as an autumn specialty. On one side of the flavor spectrum you can taste the slight bitterness from the walnuts and the whole-wheat flour; on the other side the sweet raisins and sweet/tart cranberries complete the profile. The combination is a nicely balanced bread with compatibility with a range of foods.

Pre-Fermented Flour: 12%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 12 lb 6 kg 1 lb, 3.2 oz 60 %
Whole-Wheat Flour 8 lb 4 kg 12.8 oz 40 %
Water 15.6 lb 7.8 kg 1 lb, 9 oz 78 %
Salt .42 lb .21 kg .6 oz 2.1 %
Yeast .24 lb, fresh .12 kg, fresh .13 oz, instant dry 1.2 %
Walnuts 4.4 lb 2.2 kg 7 oz 22 %
Cranberries, Dried 1.6 lb .8 kg 2.6 oz 8 %
Golden Raisins 1.6 lb .8 kg 2.6 oz 8 %
Total Yield 43.86 lb 21.93 kg 4 lb, 5.9 oz 219.3 %

Levain Build

Whole-Wheat Flour 2.4 lb 1.2 kg 3.8 oz ( cup) 100 %
Water 1.58 lb .792 kg 2.5 oz ( cup) 66 %
Mature Culture (Stiff) .48 lb .24 kg .8 oz (1 T, 2 tsp) 20 %
Total 4.46 lb 2.232 kg 7.1 oz

Final Dough

Bread Flour 12 lb 6 kg 1 lb, 3.2 oz (4⅜ cups)
Whole-Wheat Flour 5.6 lb 2.8 kg 9 oz (2 cups)
Water 14.02 lb 7.008 kg 1 lb, 6.5 oz ( cups)
Salt .42 lb .21 kg .6 oz (1 T)
Yeast .24 lb, fresh .12 kg, fresh .13 oz, instant dry ( tsp)
Walnuts 4.4 lb 2.2 kg 7 oz ( cups)
Cranberries 1.6 lb .8 kg 2.6 oz (½ cup)
Golden Raisins 1.6 lb .8 kg 2.6 oz (½ cup)
Levain 3.98 lb 1.992 kg 6.3 oz (all less 1 T, 2 tsp)
Total 43.86 lb 21.93 kg 4 lb, 5.9 oz

Method

  1. Stiff-Textured Whole-Wheat Levain: Make the levain build approximately 12 hours before the final mix, and let stand in a covered container at about 70°F. During hot weather, or if the levain will ripen for longer than 12 hours, the flour in the levain can be salted at 1.8 to 2.1 percent to slow its activity.
  2. Mixing: Add all the ingredients to the mixer except the walnuts, cranberries, and raisins. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for 3 minutes, to moderate gluten development. Mix the walnuts, cranberries, and raisins together and add to the dough. Mix on first speed only until they are evenly incorporated. Desired dough temperature: 76°F.
  3. Bulk Fermentation: 1.5 to 2 hours.
  4. Folding: Fold the dough halfway through the bulk fermentation.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces (or larger, as desired); shape round or oval, or make into pan loaves.
  6. Final Fermentation: 1 to 1.5 hours at 75°F.
  7. Baking: With normal steam, 460°F for 15 minutes, then lower the temperature to 420°F to avoid excess darkening due to the fruits. Loaves scaled at 1.5 pounds should bake for 35 to 38 minutes.