Whole Wheat Cranberry Walnut Artisan Bread

Steps

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1. 1
   Spread walnuts on a baking sheet and toast in a preheated 160–170°C oven for 8–10 minutes until fragrant and golden. Cool completely, then chop; set aside.
   ▶ ≈0:32
2. 2
   Mix bread flour, whole wheat flour, and water in a large bowl, stirring until no dry flour remains visible. Cover with plastic wrap and let rest for 30–40 minutes to allow gluten to develop naturally (autolyse).
   ▶ ≈1:58
3. 3
   After autolyse, add yeast, salt, sugar, and oil. Hand-knead for 8–10 minutes until the dough becomes smooth and elastic. If kneading becomes difficult, rest for about 5 minutes and continue.
   ▶ ≈3:21
4. 4
   Add the cooled walnuts and all the cranberries to the dough and gently knead until evenly distributed. Complete incorporation is not necessary at this stage; they will distribute further during fermentation.
   ▶ ≈4:55
5. 5
   Place the dough in an oiled bowl and cover with plastic wrap or a damp cloth. Let rise at room temperature for about 1 hour until roughly 1.5 times larger. Then refrigerate for 12–18 hours (not exceeding 2 days total) to develop flavor.
   ▶ ≈5:51
6. 6
   Remove the cold dough from the refrigerator and let it come to room temperature for 30–60 minutes. Gently turn it out onto a lightly floured work surface without disturbing it much. Divide into 3 equal pieces (about 370 g each) and shape each into a round or oval. Separate with parchment paper on a baking sheet. Proof in a 35°C environment for 45–60 minutes until visibly puffy. Dust the tops with bread flour and score each with 2–3 shallow cuts using a scoring knife.
   ▶ ≈6:33
7. 7
   Preheat the oven to 220°C. Place cups of hot water in the oven to create steam. Set the shaped loaves on the baking sheet and bake with 220°C top and bottom heat and convection for 15 minutes. Reduce to 200°C with convection and bake another 15–20 minutes until deep golden brown. (Adjust timing to your oven's characteristics.) Remove to a cooling rack and let cool for at least 30 minutes to 1–2 hours so internal moisture can escape before slicing.
   ▶ ≈10:10
8. 8
   Once completely cooled, slice as desired. For longer storage, slice first and freeze. To reheat, steam the slices in a rice cooker with a little water, or microwave covered for 10–20 seconds (adjust for your microwave's power) to restore softness.
   ▶ ≈11:17