Cranberry Walnut Sourdough Bread COSTCO Copycat

In a large bowl, combine the Einkorn flour, bread flour, vital wheat gluten, flax, and salt together and set aside.

In a large bowl, whisk together the starter and water until the starter is fully mixed in. Whisk in the avocado oil and honey. Stir in the flour mixture and mix until fully combined. It will be a little wet/sticky. Cover with a wet towel and set aside. Set a timer for 30-45 minutes.

Chop the walnuts. In a bowl, combine the cranberries, walnuts and the 2 Tbl flour. Set aside.

Once the 20 minutes is up, fold in the walnut/cranberry mix. Stretch & Pull works well while folding over. Once it is mostly combined, cover with a wet/damp towel. Place in the oven with the lights on for 8-10 hours.

Flour a large board/mat with a generous amount of flour. Remove dough from bowl and place on floured board. Divide in half and form into two balls. If you have a banneton, flour it and place the dough ball in the banneton. If not, just leave on the floured board. Cover with the damp towel for 45 minutes.

There are two options, either bake right away or refrigerate for 6-12 hours.

Bake right away:

Wet a parchment paper crinkled up, this makes it pliable and provides extra moisture to give more steam. Put crinkled parchment onto a bread sling. Move the dough ball onto the parchment.

Move the dough using the sling to the HOT dutch oven. SCORE the dough. I prefer to use scissors since it is easier than the straight edge when the dough is not refrigerated.

Cover and bake at 475 for 25 minutes. Remove the lid, reduce heat to 400 and bake for 15-25 minutes, until temperature is over 200 degrees.

Remove from the dutch oven and place on a cookie sheet to cool.

Refrigerate then bake:
Once the 45 minutes is up, cover with plastic and place in the refrigerator for 6-12 hours.

After 6-12 hours, remove from the refrigerator. Preheat the oven with the dutch oven in it to 475 degrees.

Wet a parchment paper crinkled up, this makes it pliable and provides extra moisture to give more steam. Put crinkled parchment onto a bread sling. Move the dough ball onto the parchment.

SCORE the dough, for the refrigerated dough, I prefer to use a straight edge razor/knife.

Once the oven is preheated, transfer the dough using the sling into the hot dutch oven. Place in oven covered and bake for 25 minutes.

Remove the cover and reduce heat to 400 degrees. Bake for 15-25 minutes, until bread is over 200 degrees.

Remove from the dutch oven and place on a cookie sheet to cool.