Looking for a sourdough bread that brings a burst of flavor and warmth to every bite? This Sourdough Cranberry Walnut is a family favorite in our home, especially when the cooler months roll in. The earthy crunch of walnuts and the tart sweetness of cranberries make this loaf as beautiful as it is delicious. Perfect for slathering with butter or pairing with a savory chicken salad!
Why You’ll Love This Recipe
Simple Steps, Big Flavor: An easy way to elevate basic sourdough with seasonal mix-ins.
Hand Mixed, No Stand Mixer Needed: This recipe is beginner-friendly!
Versatile: Enjoy with both sweet and savory toppings, making it great for breakfast or lunch.
Ingredients
Flour: Use a mix of all-purpose and bread flour for structure. A bit of whole wheat adds depth without weighing it down.
Sourdough Starter: Make sure your starter is bubbly and active for the best results.
Dried Cranberries: Soak these in warm water for 15-20 minutes, then pat them dry.
Walnuts: Toast these lightly to bring out their nutty flavor. You can also substitute with pecans if preferred.
Step-by-Step Instructions
Day 1: Prepare Your Ingredients
Refresh Starter: Feed your sourdough starter the night before or at least 4 hours prior to baking. It should be bubbly and active.
Prep Mix-ins:
Soak cranberries in warm water for 15-20 minutes, then drain and pat dry.
Toast walnuts lightly in a skillet or oven, then let cool.
Step 1: Mixing Flour & Water
Combine Flours and Water: In a large bowl, mix the all-purpose, bread, and whole wheat flours with water until fully hydrated.
Rest: Cover and let the mixture rest for 30 minutes. This rest period (autolyse) strengthens the dough without over-mixing.
Step 2: Add Starter and Salt
Incorporate Starter: Add your active sourdough starter and salt to the autolysed dough.
Mix by Hand: Gently knead until the starter and salt are fully incorporated, and the dough is smooth.
Step 3: Add Cranberries and Walnuts
First Fold: Spread half of the cranberries and walnuts on top of the dough. Fold one side of the dough over the mix-ins.
Turn & Add Remainder: Rotate the dough 90 degrees, add the remaining mix-ins, and fold again.
Rest: Let the dough rest for 30 minutes.
Step 4: Coil Folding
Perform Three Folds: Every 30 minutes, gently stretch and fold the dough by lifting it from the center and folding it back over itself (a “coil fold”).
Bulk Fermentation: After the last fold, let the dough rest for 1.5-2 hours until it’s puffy and risen.
Step 5: Shape & Cold Proof
Shape the Dough: Lightly dust your counter with flour, gently round the dough into a ball, and let it rest for 15 minutes.
Final Shape: Form the dough into a round boule and place it in a banneton (proofing basket) dusted with rice flour.
Cold Proof: Cover and refrigerate overnight, 8-24 hours.
Day 2: Baking Day
Preheat Oven: Preheat your oven to 450°F with a Dutch oven inside.
Score: When the oven is hot, gently transfer the dough from the banneton to a parchment paper sheet. Score the top with a sharp blade for a beautiful crust.
Bake:
Covered: Place the dough (on the parchment) into the Dutch oven, cover, and bake for 25-30 minutes.
Uncovered: Remove the lid and bake another 5-10 minutes until deep golden brown.
Tips for Success
Active Starter: Ensure your starter is bubbly and ready for baking.
Handle Dough with Damp Hands: This prevents sticking and makes handling the dough easier.
Cold Proofing: Helps develop flavor and makes scoring easier before baking.
Variations to Try
Pecans instead of Walnuts: Swap walnuts for a more delicate, buttery flavor.
Orange Zest: Add some orange or lemon zest to the dough for a fresh twist.
Soak in Wine: Try soaking cranberries in port or bourbon for added depth.
Enjoy this Cranberry Walnut Sourdough with a hot cup of coffee or a cozy bowl of soup—any time of year! 🍞
Indulge in the irresistible flavors of our Cranberry Walnut Sourdough Bread, the perfect fusion of tart cranberries and earthy walnuts.
Prep Time
1hour hr
Cook Time
45minutes mins
Proof Time
12hours hrs
Course: Side DishCuisine: American Servings: 12 slices Calories: 175kcal Author: Hannah Dela Cruz
Equipment
Dutch oven
Kitchen scale
Round banneton basket
wire rack
instant read thermometer
Ingredients
Soaker
75 grams water
70 grams dried cranberries
Dough
180 grams all-purpose flour
120 grams bread flour
60 grams whole wheat flour
282 grams water
113 grams active sourdough starter
7 grams salt
Mix-ins
75 grams walnuts toasted, see note
Instructions
The night before
Soak the cranberries: Combine cranberries with water in a small container. Cover and leave the cranberries to soak overnight (see note).
75 grams water,70 grams dried cranberries
Day 1
Make the dough: Mix the flours and water together in a large mixing bowl using a stiff spatula or wooden spoon until a shaggy dough forms and no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour.
180 grams all-purpose flour,120 grams bread flour,60 grams whole wheat flour,282 grams water
Fold the active sourdough starter and salt into the dough. Knead the ingredients in until you no longer feel any grains of salt. Transfer the dough to a clean, lightly greased container and cover with plastic wrap. Let the dough rest in a warm spot for 30 minutes.
113 grams active sourdough starter,7 grams salt
Drain the cranberries and transfer them to a clean tea towel or paper towel to suck up any excess moisture.
Add the mix-ins: Add half of the cranberries and nuts on top of the dough. Pick up one side of the dough and fold it over the mix-ins. Repeat with the remaining filling, cover the dough with plastic wrap, and let the dough rest for 30 minutes.
75 grams walnuts
Coil Fold: Perform 3 sets of coil foils in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place in between sets.
To perform a coil fold, working with the dough inside the bowl, lift the center of the dough up with your fingertips until the ends release from the container. Lightly set the dough back down into the bowl and tuck the ends under.
Bench rest: After the last coil fold, let the dough rise untouched until the dough looks well risen and bubbly, about 1 ½ to 2 hours.
Pre shape the dough: Place the proofed dough onto a lightly-floured clean counter. Using a bench scraper, turn the dough over and lightly round it into a tight ball. Cover with a clean tea towel and let the dough rest for 30 minutes.
Shape the dough: Turn the dough over once more, flatten it out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other. Flip the dough and round it into a boule. Place the dough into a prepared banneton with the seam side up.
Cold proof: Cover the banneton with plastic wrap. Transfer the dough to the refrigerator to proof overnight (about 8 to 16 hours).
Day 2
Prep: Preheat the oven to 500 F with a Dutch oven inside.
Score the dough: Turn the proofed dough out on a piece of parchment paper. Score the top of the loaf with the pattern or design of your choice, and make sure the cut is at least a ¼-inch deep.
Bake: Transfer the dough into the Dutch oven with the parchment paper.
Turn the oven temperature down to 450 F, bake for 25-30 minutes covered and 10-15 minutes uncovered.
The loaf is baked when it registers at least 190 F when probed with an instant-read thermometer and reaches your desired level of browning.
Enjoy: Transfer the baked loaf to a cooling rack and cut the strings off. Let the bread cool for at least 2 hours before slicing.
Store: Store any leftover bread for up to 3 days in an airtight container at room temperature.
Notes
If you forget to soak your cranberries overnight, use boiling water and let them rehydrate for 20 minutes. Make sure your cranberries have cooled before adding them to your dough or it may harm the yeast.
Toast walnuts on a baking sheet at 350 F for 5 to 8 minutes, or until the nuts are fragrant.
Use a mixing bowl lined with a tea towel dusted with flour if you don’t have a banneton. Or bake your bread in a loaf pan.
If you have trouble with burning the bottom of your bread, transfer it to a baking sheet for the second part of baking.
