Cranberry Walnut Sourdough Loaf
This Cranberry Walnut Sourdough Loaf is an exciting yet comforting creation, ideal for intermediate bakers seeking to broaden their horizons. Inspired by the sense of community and discovery that flourishes in places like Baking Great Bread at Home, this bread harmonizes the tangy complexity of sourdough with the nutty richness of walnuts, accentuated by the sweet-tart allure of dried cranberries. It’s more than just bread; it’s a tribute to flavors, techniques, and the pure delight that arises from crafting something beautiful with your own hands. So, prep your starter, gather your ingredients, and let’s embark on this culinary journey together.
Equipment
- Mixing bowl
- Banneton or bowl lined with a towel
- Dutch oven
- Wire rack
Ingredients
- For the Levain:
- 50 g 1/4 cup active sourdough starter
- 100 g 1/2 cup warm water
- 100 g 3/4 cup bread flour
- For the Dough:
- 375 g 1 1/2 cups warm water
- All of the levain
- 500 g 4 cups bread flour
- 10 g 1 1/2 tsp salt
- 75 g 1/2 cup dried cranberries
- 75 g 1/2 cup walnuts, coarsely chopped
Instructions
- Prepare the Levain (Night Before):
- Combine 50g sourdough starter with 100g warm water and 100g bread flour.
- Cover and let it rest at room temperature for 12 hours.
- Mixing the Dough:
- In a large bowl, dissolve the levain in 375g warm water.
- Add 500g bread flour to the mixture, ensuring there’s no dry flour left. Allow it to rest for 45 minutes (autolyse stage).
- While the dough is autolysing, soak your cranberries or Craisins.
- Adding Salt and Flavor:
- Add 10g salt and initially mix until the salt is evenly distributed, approximately 10 minutes.
- Bulk Fermentation:
- Cover the bowl and let the dough rest at room temperature for 45 minutes.
- Incorporate 75g dried cranberries and 75g chopped walnuts into the dough. Fold the dough over itself several times to integrate the additions. Add them gradually if your dough isn’t strong enough to handle them without breaking.
- Perform three sets of stretch and folds or coil folds every 45 minutes.
- Shaping:
- Turn the dough onto a lightly floured surface.
- Gently shape it into a round loaf.
- Second Rise:
- Place the shaped loaf into a well-floured banneton or a bowl lined with a floured towel.
- Cover and let it rise for 1 hour or until it’s slightly puffy but not doubled in size. If it’s already puffy, proceed straight to refrigeration.
- Baking:
- Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Carefully transfer the dough into the hot Dutch oven, seam side down.
- Score the top, cover, and bake for 20 minutes.
- Remove the lid and continue to bake for another 25-30 minutes, or until deep golden brown, and the internal temperature reaches 200°F (93°C).
- Cooling:
- Let the bread cool on a wire rack for at least an hour before slicing.
- Enjoy your Cranberry Walnut Sourdough Bread!
Notes
This bread requires some advanced preparation, especially for the overnight levain. Make sure to plan accordingly.
Feel free to adjust the amount of cranberries and walnuts to your personal preference. More or less can be added to suit your taste.
The bulk fermentation process is crucial for developing the bread’s flavor and structure. Don’t rush this step; let the dough rest and develop its character.
Scoring the bread before baking not only adds an aesthetic touch but also allows the bread to expand properly while baking.
The use of a Dutch oven creates a steamy environment that helps achieve a crispy crust and a moist crumb. If you don’t have a Dutch oven, you can use a covered oven-safe pot or follow alternative baking methods. Conclusion:
This Cranberry Walnut Sourdough Loaf is more than just a bread; it’s a flavorful journey that combines the tangy allure of sourdough with the richness of walnuts and the sweet-tartness of cranberries. Crafting this bread is an adventure, perfect for intermediate bakers who want to expand their skills. It’s a celebration of flavors and techniques, offering not just a delicious loaf but also a sense of achievement in baking something wonderful with your own hands. Share it with loved ones, savor every bite, and let the joy of homemade bread fill your kitchen. Enjoy!
Feel free to adjust the amount of cranberries and walnuts to your personal preference. More or less can be added to suit your taste.
The bulk fermentation process is crucial for developing the bread’s flavor and structure. Don’t rush this step; let the dough rest and develop its character.
Scoring the bread before baking not only adds an aesthetic touch but also allows the bread to expand properly while baking.
The use of a Dutch oven creates a steamy environment that helps achieve a crispy crust and a moist crumb. If you don’t have a Dutch oven, you can use a covered oven-safe pot or follow alternative baking methods. Conclusion:
This Cranberry Walnut Sourdough Loaf is more than just a bread; it’s a flavorful journey that combines the tangy allure of sourdough with the richness of walnuts and the sweet-tartness of cranberries. Crafting this bread is an adventure, perfect for intermediate bakers who want to expand their skills. It’s a celebration of flavors and techniques, offering not just a delicious loaf but also a sense of achievement in baking something wonderful with your own hands. Share it with loved ones, savor every bite, and let the joy of homemade bread fill your kitchen. Enjoy!