Cranberry Walnut Sourdough is a stunning artisan bread that’s perfect for holiday tables, gifting, or simply enjoying with butter and cheese. The tangy sourdough crumb is studded with tart dried cranberries and toasty walnuts, creating a beautiful balance of flavors and textures.
Instructions
Autolyse
In a large bowl, combine starter, warm water, and bread flour. Mix until no dry flour remains. Cover and rest for 30 minutes.
Add Salt
Sprinkle salt over the dough. Mix until incorporated. Cover and rest for 30 minutes.
Stretch and Folds
Perform 4 sets of stretch and folds every 30 minutes. During the second set, incorporate cranberries and walnuts by gently folding them in.
Bulk Fermentation
Cover and let rise at room temperature for 4 to 6 hours until doubled and bubbly.
Shape
Turn dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured proofing basket.
Cold Proof
Cover and refrigerate for 12 to 16 hours.
Bake
Preheat oven to 450°F (230°C) with a Dutch oven inside. Turn dough onto parchment paper, score the top, and transfer to the hot Dutch oven. Cover and bake for 20 minutes. Remove lid and bake for another 20 to 25 minutes until deep golden brown.
Cool
Cool completely on a wire rack before slicing.
Pro-Tips for Picture-Perfect Cranberry Walnut Sourdough
- Use an Active Starter: Feed your starter 4 to 6 hours before mixing.
- Add Nuts and Fruit During Folds: Prevents them from burning.
- Score Deeply: Allows for beautiful “ear” and expansion.
This Cranberry Walnut Sourdough is tangy, nutty, and perfect for any occasion.
