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Cranberry Walnut Sourdough Bread

Cranberry walnut sourdough bread, sliced in half, with hands around loaf.
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This cranberry walnut sourdough bread is a festive twist on classic sourdough, filled with tangy cranberries and crunchy walnuts. It is perfect for breakfasts, snacks, or sharing with friends and family, and easy enough for beginner bakers to make.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For sourdough bread:

  • 300 g bread flour (I use King Arthur organic bread flour)
  • 225 g water (75% hydration) 
  • 60 g levain (active starter at peak)
  • 6 g fine sea salt (I use Redmond ancient fine sea salt)
  • 36 g walnuts
  • 24 g dried cranberries (sweetened)

10 g white rice flour (for dusting)

Instructions

  1. Make levain: Mix 22 g of sourdough starter with 22 g of flour and 22 g of water in a clean sourdough jar. Cover it loosely with a lid and place it in a warm spot (between 75-80ºF) for 4-6 hours to ferment. It should at least double in size and peak during this time.
  2. Autolyse: Pour water into a large mixing bowl. Add flour and mix until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes.
  3. Add levain and salt: Add levain and mix. Then add the salt and continue mixing for 3–10 minutes. Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. Once you add levain (active sourdough starter), bulk fermentation starts.
  4. Bulk fermentation: Complete one round of stretch and folds, then cover the dough and let it rest for 30 minutes. During the second round of stretch and folds, add the chopped toasted walnuts and cranberries, dividing the inclusions evenly and adding about one-quarter with each fold. Cover the dough and let it rest for another 30 minutes. Next, perform two sets of coil folds, allowing the dough to rest for 30 minutes between each set. During all resting periods, keep the bowl covered with a damp kitchen towel or plastic wrap. After the final fold, let the dough continue bulk fermentation and watch its rise closely. Bulk fermentation is complete when bubbles appear on the surface and along the sides, the edges look slightly domed, and the dough gently wobbles when you shake the bowl.
  5. Preshape and shape: Sprinkle your work surface with white rice flour. Preshape the dough into a round and let it rest for 10-15 minutes (you can skip this step if making a single loaf). Shape the dough into a battard, then place it in a prepared 8-inch oval banneton. 
  6. Proof: Cover the banneton with a clean towel, a disposable plastic cap, or place it in a reusable plastic bag, then refrigerate overnight (8–14 hours).
  7. Bake: Once ready to bake, preheat the oven to 500°F (260°C) with a Dutch oven for 30 minutes. Remove the dough from the fridge, transfer it to parchment paper, score the top, place it in the Dutch oven, and cover with the lid. Return the Dutch oven to the oven, reduce the oven temperature to 450°F (232°C), and bake for 20 minutes. Then take the lid off and bake for another 17-20 minutes, until browned. Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Decide on the types and number of folds: If the dough feels strong after mixing, a few sets of coil folds may be enough. If it feels slack or lacks structure, begin with stretch and folds and add extra coil folds as needed.
  2. Prepare the walnuts: Lightly toast them and let them cool completely before adding them to the dough. Also, chop them into smaller pieces to avoid damaging gluten.
  3. Prepare cranberries: If desired, soak cranberries in warm water or orange juice for 10–15 minutes, then drain well to prevent them from drawing moisture from the dough. If the cranberries are very wet after soaking, hold back 5–10 g of water from the base dough.
  4. When and how to fold in add-ins: Incorporate the walnuts and cranberries after the dough has developed gluten, during the second stretch-and-fold or lamination step (if you are familiar with it), to avoid tearing the dough.
  5. Safety tip: Always use oven mitts or silicone gloves when handling hot pans.
  6. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer to check.
  7. Storage and freezing: Store sourdough bread at room temperature for 3-5 days. Freeze for up to 3 months. Thaw at room temperature. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  8. Want to create a custom formula for your loaf? Try my sourdough calculator.
  9. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  10. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/cranberry-walnut-sourdough-bread/