White Chocolate & Macadamia Nut and Cranberry & Pecan Sourdough Bread, By Chef Rob - The Team Chef

This is wonderful and you're going to love making this and sharing it with those you love. You can make these loaves one at a time or both at once. My recipe for each loaf is: 500g of starter (preferably fed the evening before you use it) 275g of water 500g of flour (any mixture of flours you want) 20g salt (non-iodized) 30 minute autolyse 5 minutes of slap and fold 3 stretch and folds (separated by 10 minute rests) 4 hour bulk ferment stretch and fold 2 hour final bulk ferment (in a floured proofing basket - top side down) preheat oven to 500 degrees bake in covered Dutch oven at 500 degrees for 20 minutes uncover and bake an additional 30 minutes at 450 degrees Enjoy!!!

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