After fermenting, divide the dough into twelve 1-lb. 12-oz. pieces. Lightly shape the dough pieces into balls.

Shape the loaves into cylinders to fit the pans. Place them seam side down in the pans.

Before baking, score the top of the loaves by using the sausage or criss-cross cut or a single score in the center of the loaf.

With an overwhelming variety of artisan breads being made in bakeries around the country, it would be hard not to satisfy the tastes of even the most discerning palate. Cranberry walnut bread is not a new or original idea. It has no grand history or captivating story to accompany the formula. It is simply a pleasing flavor combination that fits well on the menu of most bakeries. A growing number of bakeries are offering it in some form, and the combination of flavors is familiar to most customers. This formula is intended to provide bakers with a new variety of high-quality artisan pan bread. Pan breads have gained a general reputation for being soft, cottony, white bread. But, baking in a pan does not mean bread is not artisan.

This formula in particular is unique in that it is a cross between a traditional hearth-style formula and a softer pan bread formula. The result is a balance among texture, flavors and sweetness. The crumb is soft, but has body, and the crust is thin but satisfying. The nuts add crunch, and the cranberries add moistness. A small amount of sugar is added to tenderize the crumb and balance the tartness of the cranberries.

Once you have made this formula once, feel free to experiment with the amounts of sugar, butter, cranberries and walnuts. You may even want to change the types of flour and how much of each you use. This bread is great sliced and toasted for breakfast. It is not too sweet and has enough body to work well as a sandwich. It also can be used for dinner rolls.

Prepare sponge
The process begins by preparing the sponge. The sponge used in this formula includes whole wheat flour and eggs to produce a more interesting flavor profile in the final bread. Regardless of the mixer you are using, adjust the mixing time and speed to obtain a good incorporation of all ingredients. It is not necessary to develop the gluten structure of the sponge.

After mixing, transfer the sponge to a plastic holding tub, and allow it to ferment at 72°F to 75°F for 12 to 15 hours. The sponge is fully mature and ready to use when it has fully risen and just begins to recede.

To prepare the final dough, incorporate all of the ingredients except the cranberries and walnuts in the bowl of a spiral mixer. Mix in first speed for four to five minutes until all of the ingredients are well incorporated. The dough should have a medium soft consistency. The hydration may need to be adjusted depending on the flour being used.

Once a homogenous dough is achieved, switch the mixer to second speed. Mix the dough in second speed for three to four minutes. The goal is to achieve a medium developed gluten structure. If you know the revolutions per minute of your mixer, adjust the mixing time to 800 to 1000 revolutions in second speed. The gluten should not be fully developed.

Return the mixer to first speed, and add the cranberries and walnuts. Mix until they are well incorporated. Final dough temperature should be 73° to 76°F. Remove the dough from the mixing bowl, and place it in a plastic holding tub. Ferment the dough at 74°F to 76°F for two hours. After one hour give the dough a light punch and fold.

Divide dough
At the end of two hours, divide the dough in twelve 1-lb. 12-oz. (800 g) pieces, and shape the dough pieces into loose balls. An alternative is to portion the dough for rolls.

After a 30 minute rest, shape the loaves as cylinders sized to fit in the pans being used. A 4-in. by 8-in. strap pan is used for this size loaf, but the weight is variable depending on the size of the pan. Place the loaves seam side down in greased loaf pans. If desired, sift whole wheat flour on top of the loaves at this point to create a less polished appearance on the final loaf of bread.

Proof the dough at room temperature (74°F to 78°F) for about 1 ¹ /2 to 2 hours. Before loading the bread into the oven, score the top of the loaves. The best option for scoring this bread is the sausage or criss-cross cut or a single score in the center of the loaf.

Inject the oven with steam, and load the bread into the oven. Bake the loaves at 400°F for 30 to 35 minutes or until they are a golden color. The oven may be vented during the last five to eight minutes of the bake to create a crispier crust. If a softer crust is desired, bake the bread for a shorter amount of time.

As soon as the loaf pans are removed from the oven, remove the bread from the pan to avoid condensation. Allow the bread to completely cool on a well ventilated rack.

This bread is sure to be a winner. Toasted, with a light spread of butter, it will be hard for anybody to resist.

Cranberry walnut bread
Sponge
Ingredients	Metric	Lbs.	Ozs.	Baker's %
Bread flour	905 g	2		69
Whole wheat flour	402 g		14.3	31
Water	785 g	1	12	60
Eggs	131 g		4.6	10
Fresh yeast	1 g		0.05	0.1
Total appr. wt.	2.224 kg	4	15	170.1
Instructions: Combine all ingredients and mix until well incorporated. Gluten structure should not be developed.
Final Dough
Ingredients	Metric	Lbs.	Ozs.	Baker's %
Bread flour	2.7 kg	6		100
Water	1.79 kg	3	15	66
Eggs	111 g		3.9	4.1
Fresh yeast	58 g		2	2
Salt	80 g		2.8	3
Milk powder	200 g		7.1	7.4
Sugar	322 g		11.4	12
Butter, soft	322 g		11.4	12
Dried cranberries	1.006 kg	2	4	37
Walnuts, toasted	805 g	1	12.5	30
Sponge	2.224 kg	4	15	82
Total appr. weight	9.6 kg	21	5.1	353
Instructions: Prepare according to article. Place loaves in greased loaf pans. Inject oven with steam, and bake at 400°F for 30 to 35 minutes. Remove bread from pans, and cool completely.

 

Jeffrey Yankellow is an instructor at the San Francisco Baking Institute. He holds a Culinary Arts and Food Service Management degree from Johnson & Wales University, Providence, R.I. Yankellow worked as a cook and sous chef at Charlie Trotter's in Chicago, before pursuing a career in baking. After working as a baker in Baltimore and Minneapolis, he completed a six-month internship at the former National Baking Center. He joined the staff at SFBI in November 2001. Yankellow is a member of the Bread Baker's Guild's Baking Team USA 2005, which won first place in the Coupe du Monde de la Boulangerie. For more information about the San Francisco Baking Institut, call 650/589-5784, or visit www.sfbi.com