Semolina Cranberries and Fennel Seed Bread - Sourdough
My take on converting this very tasty bread based on Susan’s Wild Yeast recipe.
Ingredients
- Semolina Flour 230g
- White unbleached PF 233g
- Total Flour 463g
- Water 245g
- Salt 11g
- Preferment 2nd Build 218g
- Olive Oil 22g
- Cranberries 110g
- Seed Mix 70g (Pine Nuts, Pepitas and Sunflower)
- Fennel Seeds 7g
- Diastatic Malt 10 7g
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