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walnut cranberry sourdough sliced piece

Walnut Cranberry Sourdough

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An artisanal, long-fermented sourdough loaf packed with toasted walnuts and tart dried cranberries. This recipe uses a traditional Dutch oven method for a professional, crispy crust and a soft, airy crumb.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 20 hours
Servings: 10 slices
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Base
  • 500 g Bread Flour
  • 335-350 g Water divided
  • 75 g Active Sourdough Starter 50/50 hydration
  • 10 g Fine Sea Salt
Mix-ins
  • 100 g Walnuts roughly chopped
  • 120 g Dried Cranberries

Equipment

  • Banneton Kit
  • Dutch Oven
  • Digital Scale
  • Dough Cutter

Method
 

  1. In a large bowl, mix the flour, 335g of water, and starter until no dry spots remain. Cover and rest for 30 minutes.
  2. Add the salt and the remaining 15g of water if the dough feels too dry. Pinch and fold to incorporate.
  3. Fold in the chopped walnuts and dried cranberries until evenly distributed.
  4. Perform bulk fermentation for 4-5 hours, doing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the dough into a tight boule and place into a floured banneton basket.
  6. Cold proof in the refrigerator for 8-14 hours.
  7. Preheat Dutch oven to 475°F (245°C). Score the loaf and bake covered for 20 minutes.
  8. Remove lid, lower heat to 450°F (232°C), and bake for another 20-25 minutes until deep golden brown.

Nutrition

Calories: 225kcalCarbohydrates: 36gProtein: 6gFat: 7g

Notes

Walnut Cranberry Sourdough Tips & Expert Strategy

TEXTURE/MOUTHFEEL: This loaf should have a shattering, crisp crust with a chewy, moderately open crumb. It will feel heavier than a plain sourdough due to the fruit and nut density.
INGREDIENT WARNING: If your cranberries are extremely dry, soak them in warm water for 10 minutes and pat dry before adding, otherwise they will steal moisture from your dough and cause a dry crumb.
MELLOWING EFFECT: Sourdough flavor actually improves 24 hours after baking. The acidity balances out and the walnut flavor permeates the bread more deeply if you can wait to slice it.
PRO FINISH: For the best experience, serve toasted with a thick smear of salted butter or a wedge of sharp brie cheese to complement the tart cranberries.

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