Artisan Cranberry Walnut Sourdough Bread Recipe
Jump to VideoCranberry Walnut Sourdough Bread combines ease and flavor in a recipe that doesn't demand much prep. Just a bubbly starter and you're set. The mix of tart cranberries and rich walnuts creates a delicious loaf every time. Ideal for impromptu baking sessions!
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Equipment
- 1 Large mixing bowl
- 1 Cast iron pan for toasting walnuts
- 1 kitchen scale or measuring cups and spoons
- 1 Banneton basket or equivalent lined with a floured tea towel
- 1 Bread baking mat or a piece of parchment paper
- 1 razor blade or sharp knife for scoring
- 1 Plastic wrap or plastic bag for covering dough
- 1 Cooling rack optional
- 1 Bench scraper optional
Ingredients
- 150 grams all-purpose flour
- 100 grams bread flour
- 50 grams whole wheat flour
- 220 grams water
- 60 grams sourdough starter active
- 40 grams dried cranberries
- 50 grams walnuts toasted
- 6 grams salt
- ½ teaspoon cinnamon
Instructions
- Begin by mixing your active sourdough starter, salt, cinnamon, and water in a large bowl. Ensure the starter is well dispersed in the water, then add the all-purpose, bread, and whole wheat flour.
- Stir the mixture until you achieve a shaggy dough. Let it rest for 30 minutes, allowing the flour to hydrate properly.
- While the dough rests, toast the walnuts in a medium-hot pan. Keep an eye on them, toasting for about 2 minutes or until fragrant
- Allow the dough to rest in a warm place for roughly 4 hours, aiming for a 75% rise. During the first 2 hours, perform stretch and folds every 30 minutes.
- Fold the toasted walnuts and dried cranberries during the third or fourth stretch and fold. Ensure even distribution.
- Post bulk rise, shape the dough into a round ball.
- Place it in a floured tea towel-lined banneton basket smooth side down or a similar setup for its final rise, which takes about 1-2 hours. Alternatively, opt for a second rise in the refrigerator.
- Transfer the dough onto a piece of parchment paper or a bread baking mat, scoring the top. Place in a preheated Dutch oven, adding a splash of hot water for steam.
- Bake at 460°F (238°C) for 25 minutes with the lid on, then uncover and continue baking at 440°F (227°C) for another 10 minutes to achieve a golden brown crust. Bake times can vary slightly, depending on the strength of your oven, so keep an eye on te bread after you uncover it.
- Finally, remove the bread from the oven, let it cool on a cooling rack, and cover with a damp towel to soften the crust as it cools.
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Notes
- Since whole wheat flour is used, it tends to absorb more water. You might need to adjust the hydration slightly to get the perfect dough texture.
- Don't overdo it with cinnamon: Use cinnamon sparingly. Too much can overpower the other flavors. Aim for just a hint to enhance, not dominate.
- Toasting walnuts: Be vigilant when toasting walnuts. They should be lightly browned, not burnt, to avoid a bitter taste.
- Dough consistency: Whole wheat flour's absorbency varies. If the dough is too dry, add a bit more water; if too sticky, a little extra flour. It should be slightly stiffer than regular sourdough.
- Bulk fermentation: Allow the dough to rise enough during bulk fermentation for the best texture and flavor. At room temperature, that should take about 4- 6 hours with the amount of starter we are using in this recipe. But if you think your dough ferments faster or slower, don't be afraid to follow your intuition! Fermentation times in sourdough recipes are ALWAYS just a rough estimate.
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Nutrition
Serving: 1slice | Calories: 105kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
