Go Back
Cranberry Walnut Sourdough Bread

Cranberry Walnut Sourdough Bread

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 day 45 minutes
Ferment Time 8 hours

Equipment

  • large mixing bowl
  • plastic wrap or a damp tea towel
  • banneton basket
  • parchment paper
  • dutch oven
  • cooling wrack
  • sharp knife or razor blade

Ingredients
  

  • 3 cups flour
  • 1/2 cup active sourdough starter
  • 3 tbsp olive oil
  • 1 cup lukewarm water
  • 2 tsp salt
  • 1 cup walnuts chopped
  • 1 cup dried cranberries

Instructions
 

  • In a large bowl, mix 3 cups of flour (a mix of all-purpose and whole wheat) with 1/2 cup of active sourdough starter, 2 tablespoons of olive oil, and 1 cup of lukewarm water until it forms a shaggy dough.
  • Let the dough rest covered for 30 minutes at room temperature.
  • Fold in 2 teaspoons of salt, 1 cup of chopped walnuts, and 1 cup of dried cranberries into the dough.
  • Cover the bowl and let the dough rise at room temperature. Perform stretch and folds every 30 minutes for the first 2 hours.
  • Continue to let the dough rise until it has doubled in size, which may take 4 to 8 hours depending on the room temperature.
  • Turn the dough onto a lightly floured surface and shape it into a round loaf or into a rectangle if using a loaf pan.
  • Place the shaped dough into a floured banneton basket or a loaf pan lined with parchment paper for the final rise.
  • Cover and let the dough rise for 1 to 2 hours at room temperature, until it looks puffy and has increased in volume.
  • Preheat the oven and a Dutch oven to 450°F (232°C). Transfer the dough into the hot Dutch oven, score the top, and bake with the lid on for 25 minutes.
  • Remove the lid, reduce the oven temperature to 425°F (218°C), and bake for another 20-25 minutes until golden brown.
  • Cool the bread on a cooling rack for at least an hour before slicing.
Tried this recipe?Let us know how it was!