Pecans and Cranberries Sourdough

These sourdough bread are made with pecans and cranberries, made with starter and then made with levein, and added to the final dough,then three stretching Folds,  divide the dough and shape into a balls, let rest fo 20 minutes and then tightly shape into the shape you like and into the baskets and covered with plastic wraps and placed in the refrigerator overnight for 15 to 17 hours and then bake the next day.

Absolutely delicious indeed!!
Look at those crumbs!

Out of the oven to cool/about 2 1/2 hours..

Next morning heated the oven and Dutch oven, made a long cut and placed the bread in the Dutch ovens and ready to bake...

Covered with plastic bags and into the fridge overnight for 15-17 hours..

Place into oval baskets, some dusting of flour..

Now l am shaping them into batards..

Divide the dough into two pieces and gently shaped them round, let rest for 20 minutes.

Here I have do another two sets of stretch and folds and let rest for 40 minutes covered.

Here I am on my second stretch and fold and added the nuts and cranberries..

Added the salt and did some pinch and folds for 15 minutes.

Added the levein to the final dough and mixed and let rest for 40 minutes.

Added some starter and made the levein/about 4-5 hours.

Made the starter/about 2 hours.