Cranberry White Chocolate Pecan Bread

Bake on paper.

Complexity level:

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Mixing Spiral	5' 1st speed, 6-8' 2nd speed
Dough Temperature	75°F
Bulk Fermentation	15-20' ambient temperature
Scale	525g
Intermediate Proof	15-20' ambient temperature
Make Up	Batard
Final Fermentation	100°F, 80% humidity overnight
Decoration before baking	dust with flour and score as desired (1-3 cuts)
Oven Temperature	425°F, reduce to 390°F'
Baking Time	20-25', 10 seconds of steam