Sourdough Cranberry Walnut Loaf

Sourdough Cranberry Walnut Loaf ingredients

• 100 g Active Sourdough Starter
• 300 g Warm Water (90-95°F / 32-35°C)
• 450 g Bread Flour
• 50 g Whole Wheat Flour
• 10 g Fine Sea Salt
• 80 g Dried Cranberries
• 60 g Walnuts (toasted, chopped)

How to make Sourdough Cranberry Walnut Loaf

1. **Prepare the Autolyse:** In a large mixing bowl, combine 450g bread flour, 50g whole wheat flour, and 300g warm water (at 90-95°F / 32-35°C). Mix with a spatula or your hands until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30-45 minutes at room temperature to allow the flours to hydrate.
2. **Incorporate Starter:** Add 100g active sourdough starter to the dough. Mix thoroughly, either by hand using a "pincer" method or a stand mixer on low speed, until the starter is fully incorporated into the dough, about 2-3 minutes.
3. **Add Salt:** Sprinkle 10g fine sea salt over the dough. Continue to mix for another 3-5 minutes until the salt is evenly distributed and the dough begins to develop some strength and elasticity.
4. **First Bulk Fermentation with Inclusions:** Transfer the dough to a clean bowl (no need to oil, as inclusions will prevent sticking to bowl), cover it, and begin the bulk fermentation at room temperature (75-80°F / 24-27°C) for 4-5 hours. During this time, perform 3-4 sets of "stretch and fold" every 30-45 minutes during the first 2 hours.
5. **Add Cranberries and Walnuts:** During the second or third set of stretch and folds, gently scatter 80g dried cranberries and 60g toasted, chopped walnuts over the stretched dough before folding. Continue with the remaining folds, ensuring the inclusions are well distributed throughout the dough.
6. **Preshaping and Bench Rest:** Lightly flour your work surface. Gently turn the dough out onto the surface. Gently preshape the dough into a loose round or oblong shape using a bench scraper and your hands. Cover with a damp cloth and let rest for 20-30 minutes.
7. **Final Shaping and Cold Proof:** Lightly flour your hands and work surface. Gently shape the dough into a tight boule (round) or batard (oval). Dust your banneton liberally with rice flour. Carefully transfer the shaped dough, seam-side up, into the banneton. Cover the banneton with a plastic bag or plastic wrap and refrigerate for 12-18 hours (cold proof).
8. **Preheat Oven and Dutch Oven:** About 45 minutes before baking, place your Dutch oven (with lid) inside your oven and preheat to 475°F (245°C). Allow it to preheat fully.
9. **Score and Bake:** Carefully remove the hot Dutch oven. Gently invert the cold dough from the banneton directly into the Dutch oven. Using a sharp lame or razor blade, score the top of the dough. Immediately place the lid on the Dutch oven and bake for 20 minutes.
10. **Finish Baking:** After 20 minutes, carefully remove the lid from the Dutch oven. Reduce the oven temperature to 450°F (230°C) and continue to bake for another 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
11. **Cool Completely:** Carefully remove the baked loaf from the Dutch oven and transfer it to a wire rack. Allow the bread to cool completely for at least 2-3 hours before slicing to achieve the best texture.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.