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1
Take the starter out of the refrigerator, and bring it to room temperature.
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2
Chop up the chocolate and yuzu peel finely, and combine with the cranberries.
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3
Sift the flours into a bowl, and mix with the salt, sugar, and starter.
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4
Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading.
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5
When the dough comes together, take it out onto a kneading board and knead until smooth.
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6
Put on the additions, and knead them in.
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7
Alternatively you can put the additions on top of the formed loaf later; whichever works best for you.
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8
Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising.
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9
Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size.
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10
Take the dough out of the bowl and punch it down to deflate.
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11
Round off the dough again, and leave to rest for 20 minutes.
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12
Spread out the dough again to deflate it, and round it off again with a smooth, taut surface.
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13
Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise.
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14
When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf.
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15
Preheat the oven with the baking sheet inside to 250C.
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16
Lower the heat to 220C, and bake the loaf for about 18 minutes.
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17
I used a steam oven.
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18
Lower the temperature to 210C, and bake for another 10 minutes to finish.
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19
If it looks like it's getting burned on top, cover with a piece of aluminum foil.
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20
The loaf is baked.
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21
I put the additions on the top this time.
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22
This is how it looks sliced.
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23
The red cranberries and the yellow peel contrast beautifully with the brown bread.
