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Europan Bread Recipe | Whole Wheat Cranberry Walnut Artisan Bread - Hand-kneaded CC Subtitles: Traditional Chinese, Simplified Chinese, English 00:00 Introduction to Whole Wheat Cranberry Walnut Europan Bread 00:32 1. Toast Walnuts (Optional) 01:54 2. Autolyse 03:17 3. Kneading 04:46 4. Adding Inclusions 05:51 5. First Fermentation 06:33 6. Shaping & Second Proofing 09:25 7. Baking & Cooling 11:26 Freezing & Storage ============================ ❤️ "Whole Wheat Cranberry Walnut Artisan Bread - Europan Bread" Ingredients (3 loaves) -- Fen & Lady First 💛 Ingredients: (Divided into 3 equal portions, total 500g flour) High-gluten flour: 350g Whole wheat flour: 150g Water: 375g (75% hydration) Instant yeast: 5g Salt: 10g Sugar: 10g (optional) Olive oil or butter: 20g (optional) Dried cranberries: 100g Walnuts: 100g (chopped) 💛 Main Tools: Oven, large bowl, digital scale, proofing box (for refrigerator, optional), dough scraper, parchment paper, flour duster, scoring lame ❤️ "Whole Wheat Cranberry Walnut Artisan Bread - Europan Bread" Directions -- Fen & Lady First: 1. 00:32 Toast Walnuts (Optional): Preheat oven to 160~170°C (320-338°F). Spread walnuts on a baking sheet and bake for 8~10 minutes until fragrant and golden brown. Let cool, then chop and set aside. 2. 01:54 Autolyse (Allows flour to fully absorb water, improving extensibility): In a large bowl, mix high-gluten flour, whole wheat flour, and water until no dry spots remain. Cover with plastic wrap and let rest for 30~40 minutes to allow gluten to form naturally. 3. 03:17 Kneading: After autolyse, add instant yeast, salt, sugar (optional), and olive oil or butter (optional). Knead for 8~10 minutes until the dough becomes smooth and elastic. 4. 04:46 Adding Inclusions: Add dried cranberries and cooled walnuts to the dough. Gently knead until the fruits and nuts are evenly distributed. 5. 05:51 First Fermentation (Bulk Fermentation): Ferment the dough: Place in an oiled bowl, cover with plastic wrap or a damp cloth. Ferment at room temperature for 30~60 minutes until the dough doubles in size by about 1.5 times. Place the dough in the refrigerator and cold ferment for 12~18 hours to enhance flavor. 6. 06:33 Final Shaping and Proofing: Remove from refrigerator and let warm up for 30~60 minutes. Divide the dough into 3 portions (approximately 370g each). Shape into rounds or ovals and place in proofing baskets or on a baking sheet. Second proof at 35°C (95°F) for 45~60 minutes until the dough expands. 7. 09:25 Baking (Without baking stone or Dutch oven) & Cooling: Score the surface of the bread to help it expand. Preheat oven to 220°C (428°F) (top and bottom heat), place baking sheet inside to preheat. Once preheated, spray a generous amount of water inside the oven. Bake with convection at 220°C (428°F) for 15 minutes. Reduce temperature to 200°C (392°F) and continue baking with convection for another 15~20 minutes until the surface is golden brown. Observe the bread; once the color is right, turn off the oven and remove it. Oven power varies, please adjust baking time accordingly. After baking, remove the bread and place it on a cooling rack for about 1 to 2 hours to ensure internal moisture dissipates, preventing moisture buildup in the bag which can lead to sogginess or mold. ✅ 11:26 Extra Tips: If you want to store it longer, slice it first, then freeze it. If you plan to eat it soon, you can store it at room temperature. Refrigeration is also an option. If reheating from room temperature or refrigerated, you can steam it in a rice cooker by pouring 20-30cc of water into the outer pot (or spreading a wet paper towel evenly at the bottom of the outer pot) to steam it, and it will become very soft. ❤️ Welcome to support this channel using the "Super Thanks!" ❤️