Cranberry Walnut Sourdough Recipe
Cranberry Walnut Sourdough Bread is a crusty artisan loaf of sourdough bread with a soft and tender crumb and the perfect sweet and tart contrast.
Servings 12 servings (1 loaf)
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Ingredients
Starter (Night before)
- 1 tbsp sourdough starter
- 100 gr water I use filtered water
- 50 gr whole wheat flour
- 50 gr Unbleached All-Purpose flour can use bleached
Dough (Next Day)
- 300 gr bread flour
- 50 gr whole wheat flour
- 70 gr starter
- 40 gr honey
- 265 gr water - divided
- 7 gr fine sea salt
- 65 gr cranberries chopped
- 65 gr shelled walnuts chopped
Instructions
Starter
- The night before making the bread dough feed the starter by combining 1 tablespoon of starter with the 50/50 flour mix and water in a bowl. Cover the bowl with a dish towel or lid and let it sit out at room temperature.
Bread Dough
- The next morning, add the flour to a large mixing bowl.
- Measure out 240 grams of water and add 70 grams of the fed starter you made the night before and 40 grams of the honey. Roughly stir it together.
- Add the water mixture to the flour and mix with your hand or a wooden spoon until all of the flour is incorporated. Cover the bowl with a dish towel and allow the mixture to rest for 30 minutes.
- After the rest, add the salt and the remaining 24 grams of water to the dough. Mix it together using a pinching motion. The dough may break apart but will come back together. Put the dough in a clear proofing bucket or large bowl covered.
- Set the container in a warm or draft-free area and set a timer for 30 minutes. At the end of the 30 minutes, add the chopped cranberries and walnuts. Set a timer for another 30 minutes. Fold the dough on top of itself by pulling the sides of the dough over the middle while turning the container as you go for about 6 turns each time. Repeat 2 more times for a total of 4 folds in 30 minute increments or a total of 2 hours.In the first few turns, the dough will feel heavier and less elastic. I find it helpful to wet my hand before turning the dough so it doesn't stick to my hand.
- After 2 hours, the dough will become lighter and stretch easier. Perform two more folds at 1 hour increments. Be gentle so you don't press all of the gas out of the dough.
- Turn the dough out of the container on a lightly floured work surface and gently shape it into a ball by turning the edges until the surface of the dough has some tension. Cover the dough with a towel and set a timer for 30 minutes to allow the dough to rest.
- After 30 minutes, dust the top of the dough with a light sprinkling of flour. Using a bench scraper, flip the dough over so the floured side is on the bottom.
- The final shape is done by a series of folds. I always think of an envelope.1. Gently stretch the third of the dough closest to you up and over the loaf.2. Stretch the right side out horizontally and then up and over the center.3. Repeat for the left side.4. Pull the third of the dough that's furthest from you up and over the other folds and anchor it with your fingers. Create tension by rolling the whole dough away from you in a circular motion.
- Pick up the dough with the bench scraper and place it in a banneton or bowl lined with a smooth towel. The top is now on the bottom. Dust the top of the dough with flour and cover it with the dish towel. Place the container in a plastic bag and refrigerate it overnight or for up to 12 hours. (See notes for same day baking).
Baking
- The next day, place a dutch oven in the oven and preheat the oven to 425 °F. When the oven is preheated, carefully add the loaf to the pan and score it with a lame. Immediately lower the oven temperature to 400 °F. Cover the loaf and bake for 20 minutes. Remove the lid and bake for another 10 to 15 minutes or until the bread reaches an internal temperature of 205 °F to 210 °F
- Carefully remove the bread from the dutch oven and cool completely on a cooling rack for 2 to 4 hours.
Notes
For same day baking, let the bread rise after shaping for 1 to 3 hours at room temperature. If you press your knuckle into the side of the dough and it springs back slowly, it's ready to bake.
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