Cranberry Batard with Softgrain Sprouted Rye

Mixing Time	4 minutes slow, then 5 minutes fast. Add sprouted rye & cranberries after dough has developed to avoid them breaking up too much.
Dough Temperature	26-27°C
Bulk Fermentation	30 minutes
Scale	450g and round slightly
Intermediate Proof	30 minutes
Make-Up	Shape batard or also can make round as desired.
Final Fermentation	60 minutes at 28°C, 80% R.H. Or can be left overnight at 4 deg C covered for a deeper crust.
Decoration before baking	Dust with Rye flour and score as desired.
Baking Time	Oven temperature 230°C for 3 minutes decreasing to 210°C, with 4 second steam. Bake for 30 minutes.

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