Jerod Pfeffer started baking his own breads in his Tulikivi bakeoven. He enjoyed it so much, he turned his passion into a full-time artisan bread business - 460 Bread in Driggs, Idaho.
COOKING / RECIPE
460 Bread in Driggs Idaho
Jerod Pfeffer started baking his own breads in his Tulikivi bakeoven. He enjoyed it so much, he turned his passion into a full-time artisan bread business - 460 Bread in Driggs, Idaho. Check it out at www.460bread.com. And here’s Jerod’s holiday treat for his fellow Tulikivi fans: “Hearty whole grains and sweet cranberries make the 460 Walnut Cranberry bread one of our most popular loaves around the holidays. The soapstone masonry in your Tulikivi Bake Oven provides the ideal environment for baking real artisan bread at home.”
Professional Baker’s Tip:
If you don’t have a gram scale, add one to the top of your Christmas wish list. You’ll get more consistent results by weighing ingredients (and won’t have measuring cups to wash!)
Tulikivi Bake Oven Recipes — Cranberry Bread
INGREDIENTS
- 1 cup of unbleached wheat flour
- 1/2 cup of whole wheat flour
- 2 tsp of salt
- 8 oz of stiff sourdough starter
- 1-1/4 cup of water
- 3-1/8 oz of dried cranberries
- 2-1/2 oz of toasted walnuts
Makes one large loaf. Make sure to time the heating of your oven and rising of the dough accordingly.
STEP ONE
In a large bowl, roughly mix together all of the ingredients. Use a water temperature (start with 85°F or 29°C) that will result in a dough between 78-80°F or 26-27°C.
STEP TWO
Cover and place in a warm area to ferment for three hours. Stretch and fold the dough every 30-45 minutes.
STEP THREE
Bring the oven temp up to 450°F or 230°C by directly firing the bake oven. Let the oven “soak” or equalize for an hour minimum for more even baking.
STEP FOUR
Pre-shape the dough into a tight ball, place on parchment paper and cover with a large inverted bowl. Let rise in a warm place for 2 hours.
STEP FIVE
Preheat a Dutch oven (e.g. a 3 litre Kermansavi HotPot) in your Tulikivi Bake Oven for 30 minutes.
