This bread is a showstopper. The deep golden crust. The dramatic leaf score down the center. The pops of red cranberry and crunchy walnut inside. It looks like it cost $12 at a fancy bakery. But you made it. In your kitchen. With four ingredients.
The secret? A Dutch oven traps steam, creating that crispy, crackly crust. And the leaf score isn’t just pretty—it controls how the bread expands. Slice it warm with butter. Or serve it on a holiday table. Either way, prepare for compliments.
Makes 1 large boule.
Step-by-Step Instructions
Mix the Dough
In a large bowl, whisk flour, yeast, and salt. Add warm water. Stir with a wooden spoon until a shaggy dough forms.
Fold in cranberries and walnuts.
No-Knead Rise
Cover bowl with plastic wrap. Let rise at room temperature for 8-12 hours (overnight). Dough should be bubbly and doubled.
Shape the Boule
Turn dough onto a floured surface. Fold edges into the center to form a round ball. Pull toward you to create surface tension.
Place dough on a piece of parchment paper, seam-side down. Let rest for 30 minutes while oven preheats.
Score the Leaf Pattern
Preheat Dutch oven to 450°F (230°C). Using a lame or sharp knife, score a central line down the middle of the dough.
Score diagonal slashes along both sides of the center line, like leaf veins. Each cut should be ¼-inch deep.
Bake
Lift parchment with dough into the hot Dutch oven. Cover with lid.
Bake for 30 minutes covered, then 10-15 minutes uncovered until deep golden brown.
Cool and Serve
Cool completely on a wire rack before slicing (at least 1 hour).
Summary
Prep Time: 10 minutes | Rise Time: 8-12 hours | Cook Time: 45 minutes | Total Time: ~9 hours (mostly hands-off)
Yield: 1 large boule
Difficulty: Easy (requires patience, not skill)
Storage Notes
How to Store:
Store cut-side down on a cutting board at room temperature for 2 days. For longer storage, freeze sliced bread for up to 3 months. Toast frozen slices directly.
Pro Tip:
- Toast the walnuts before adding. Raw walnuts taste flat. Toasted walnuts taste like butter and warmth. Five minutes in a dry pan changes everything.
