#bread #sourdough #artisan #breadrecipe
In this video I'll bake two loaves of cranberry walnut sourdough bread to find out which method works best when adding inclusions. I'll make one batch by adding the inclusions during the initial bulk fermentation, during the second set of stretch and folds. Then, I'll add the cranberries and walnuts to the second loaf during the final shaping. I want to see if adding the inclusions during bulk fermentation affects the gluten formation and structure of the crumb.

I did not include the recipe for the Cranberry Walnut bread in this video however, I will post the full recipe tutorial in a future video. I will include a link to a recipe and tutorial on how to make sourdough bread for beginners below:
   • Sourdough Bread for Beginner Bread ma...  

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Links for items used in this video:
Bowl covers/shower caps https://amzn.to/3gZklqQ
Food Scale https://amzn.to/34Z84Ne
Jars for your starter https://amzn.to/3IlbRCS
Cambro 2 Quart container with lid https://amzn.to/3IorxVR
Cambro 4 Quart container https://amzn.to/3HhCg2Y
Bench Scraper https://amzn.to/3pcsIju
Oval Banneton Basket https://amzn.to/3HjTtce
Flour Shaker https://amzn.to/3ph5yZp
Parchment paper https://amzn.to/3vgUcZg
UFO Lame/blade to score the loaf https://amzn.to/3pe312b
Lodge Dutch Oven https://amzn.to/3sdxE9P
Baking Stone https://amzn.to/3haw2aG
Heat Resistant Gloves https://amzn.to/3PBfTez

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