Turmeric chia seeds, cranberries, small fresh European packs

The color is yellow with a touch of red, and chia seeds are embellished. On the palate, you can't taste the unique taste of turmeric powder, and chewing chia seeds and cranberries in one bite makes the texture rich. Turmeric has anti-inflammatory effects and is a very friendly superfood. I often put it in when I cook chicken. I put it in the bread for the little fresh feeling of ginger! On the same day, the yeast is fed at 9 a.m., and at about 2 p.m., the yeast is at its best, and the main dough begins to mix, and the main dough is shaped around 6 p.m., refrigerated, and baked at 8 a.m. the next morning.

Ingredients

Activenaturalyeast 80 g

glutenflour 350 g

wholewheatflour 50 g

chiaseeds 1 tbsp

turmericpowder 4 g(1 tsp)

water 350 g

salt 8 g

driedcranberries ~50 g

Cooking Instructions

Mix water, yeast, chia seeds, gluten flour, whole wheat flour, turmeric flour. Grab the noodles by hand for two minutes. Seal and let stand.
After 30 minutes, add salt and continue to scoop the noodles for another minute. Seal and let stand.
After 30 minutes, fold for the first time, seal and let stand. After 30 minutes, fold it a second time and seal it to rest.
After 30 minutes, spread on a flat sheet, sprinkle in the dried cranberries, fold well, cover and let stand.
Fold again after 45 minutes. Cover and let stand.
45 min for the last fold. Cover and let stand.
After 1 hour, it is shaped, put into a fermented rattan basket, and refrigerated for 12-14 hours. The next morning, put the cast iron pan in the oven to preheat at 230C for at least 45 minutes. Pour the dough out of the rattan basket, brush the surface with a layer of water, cut the bread, transfer to the pot, cover and bake for 20 minutes, remove the lid to cool down to 220 degrees, and bake for another 20 minutes to evenly color.