Cranberry Walnut Sourdough Recipe

5 from 6 votes

Cranberry Walnut Sourdough Recipe

Indulge in the irresistible flavors of our Cranberry Walnut Sourdough Bread, the perfect fusion of tart cranberries and earthy walnuts.

Prep Time1

Cook Time45

Proof Time12

Course: Side Dish

Cuisine: American

Servings: slices

Calories: 175kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Soaker

75 grams water
70 grams dried cranberries

Dough

180 grams all-purpose flour
120 grams bread flour
60 grams whole wheat flour
282 grams water
113 grams active sourdough starter
7 grams salt

Mix-ins

75 grams walnuts toasted, see note

Metric - US Customary

Instructions

The night before

Soak the cranberries: Combine cranberries with water in a small container. Cover and leave the cranberries to soak overnight (see note).
75 grams water, 70 grams dried cranberries

Day 1

Make the dough: Mix the flours and water together in a large mixing bowl using a stiff spatula or wooden spoon until a shaggy dough forms and no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour.
180 grams all-purpose flour, 120 grams bread flour, 60 grams whole wheat flour, 282 grams water
Fold the active sourdough starter and salt into the dough. Knead the ingredients in until you no longer feel any grains of salt. Transfer the dough to a clean, lightly greased container and cover with plastic wrap. Let the dough rest in a warm spot for 30 minutes.
113 grams active sourdough starter, 7 grams salt
Drain the cranberries and transfer them to a clean tea towel or paper towel to suck up any excess moisture.
Add the mix-ins: Add half of the cranberries and nuts on top of the dough. Pick up one side of the dough and fold it over the mix-ins. Repeat with the remaining filling, cover the dough with plastic wrap, and let the dough rest for 30 minutes.
75 grams walnuts
Coil Fold: Perform 3 sets of coil foils in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place in between sets.
To perform a coil fold, working with the dough inside the bowl, lift the center of the dough up with your fingertips until the ends release from the container. Lightly set the dough back down into the bowl and tuck the ends under.
Bench rest: After the last coil fold, let the dough rise untouched until the dough looks well risen and bubbly, about 1 ½ to 2 hours.
Pre shape the dough: Place the proofed dough onto a lightly-floured clean counter. Using a bench scraper, turn the dough over and lightly round it into a tight ball. Cover with a clean tea towel and let the dough rest for 30 minutes.
Shape the dough: Turn the dough over once more, flatten it out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other. Flip the dough and round it into a boule. Place the dough into a prepared banneton with the seam side up.
Cold proof: Cover the banneton with plastic wrap. Transfer the dough to the refrigerator to proof overnight (about 8 to 16 hours).

Day 2

Prep: Preheat the oven to 500 F with a Dutch oven inside.
Score the dough: Turn the proofed dough out on a piece of parchment paper. Score the top of the loaf with the pattern or design of your choice, and make sure the cut is at least a ¼-inch deep.
Bake: Transfer the dough into the Dutch oven with the parchment paper.
Turn the oven temperature down to 450 F, bake for 25-30 minutes covered and 10-15 minutes uncovered.
The loaf is baked when it registers at least 190 F when probed with an instant-read thermometer and reaches your desired level of browning.
Enjoy: Transfer the baked loaf to a cooling rack. Let the bread cool for at least 2 hours before slicing.
Store: Store any leftover bread for up to 3 days in an airtight container at room temperature.

Notes

If you forget to soak your cranberries overnight, use boiling water and let them rehydrate for 20 minutes. Make sure your cranberries have cooled before adding them to your dough or it may harm the yeast.
Toast walnuts on a baking sheet at 350 F for 5 to 8 minutes, or until the nuts are fragrant.
Use a mixing bowl lined with a tea towel dusted with flour if you don’t have a banneton. Or bake your bread in a loaf pan.
If you have trouble with burning the bottom of your bread, transfer it to a baking sheet for the second part of baking.

Nutrition