Irresistible Sourdough Bread with Cranberries and Walnuts
Experience the delightful blend of tangy sourdough, juicy cranberries, and crunchy walnuts in this irresistible sourdough bread.
Equipment
- - Dutch oven
- Banneton
- - Mixing bowl
Ingredients
For the Dough
- 4 cups All-Purpose Flour Consider using bread flour for extra chew.
- 1 cup Bread Flour Essential for structure and chew.
- 1 cup Whole Wheat Flour Adds a nutty flavor and boosts nutrition.
- 1 cup Active Sourdough Starter Ensure it’s bubbly and fed.
- 1 tbsp Salt Must be well mixed into the dough.
For the Add-ins
- 1 cup Dried Cranberries Soak in warm water for 15 minutes.
- 1 cup Walnuts Toast beforehand for full flavor.
Instructions
How to Make Sourdough Bread
- Soak your dried cranberries in warm water overnight.
- Mix all-purpose flour, bread flour, whole wheat flour, and 1 1/4 cups water until a shaggy dough forms. Rest for 30-60 minutes.
- Combine the active sourdough starter and salt into your rested dough.
- Transfer the dough to a lightly greased container, cover it, and relax for 30 minutes.
- Drain the cranberries, pat them dry, and toast your walnuts. Fold both into the dough.
- Perform 3 sets of coil folds over the next 90 minutes, resting 30 minutes between each set.
- Rise the dough in a warm area for 1½ to 2 hours.
- Shape the dough into a boule and place seam side up in a banneton; refrigerate overnight.
- Preheat your oven to 500°F with a Dutch oven inside.
- Bake by transferring the dough onto parchment paper, scoring the top, covering and baking at 450°F for 25-30 minutes, then uncovering for an additional 10-15 minutes.
- Cool the bread for at least 2 hours before slicing.
Notes
Enjoy warm slices with cream cheese or your favorite jam for a delicious treat!