Cranberry Walnut Sourdough Loaf

By Henry Hunter

By Henry Hunter.

A Bit About This Bread

I love sharing this recipe because it’s a perfect next step for bakers ready to try something new. The tangy sourdough, crunchy walnuts, and sweet-tart cranberries create something really special. Don’t worry if you’re just getting into sourdough – this recipe is pretty forgiving.

The Ingredients You’ll Need

For Your Levain (Start This the Night Before):

• 50g (1/4 cup) active sourdough starter
• 100g (1/2 cup) warm water
• 100g (3/4 cup) bread flour

For the Main Dough:

• 375g (1½ cups) warm water
• All of your levain from above
• 500g (4 cups) bread flour
• 10g (1½ tsp) salt
• 75g (1/2 cup) dried cranberries
• 75g (1/2 cup) walnuts, roughly chopped

Equipment You’ll Want:

• Large mixing bowl
• Banneton (or a bowl with a clean towel)
• Dutch oven
• Wire cooling rack

Let’s Make It

The Night Before: Mix your levain ingredients and let them do their thing overnight (about 12 hours).

Making the Dough:

1. Mix your levain with the warm water in a large bowl.
2. Add the flour and mix until everything’s combined. Let it rest for 45 minutes.
3. Pro tip: Soak your cranberries while the dough rests.

Adding the Good Stuff:

1. Work in the salt first.
2. After 45 minutes, fold in your cranberries and walnuts. If the dough feels weak, add them gradually.
3. Do three sets of stretch and folds, waiting 45 minutes between each.

Shaping and Final Rise:

1. Shape into a round on a lightly floured surface.
2. Pop it into your banneton or lined bowl.
3. Let it rise for about an hour until it’s just a bit puffy.
4. Time-saving tip: If it’s already looking puffy, you can skip straight to chilling it.

Baking:

1. Heat your oven and Dutch oven to 450°F (232°C).
2. Carefully transfer your dough to the hot Dutch oven.
3. Score the top, cover, and bake for 20 minutes.
4. Take the lid off and bake another 25-30 minutes until it’s beautifully golden.

Let it cool for at least an hour before cutting – I know it’s tempting to dig right in, but trust me on this one.

A Few Extra Tips

• Feel free to play with the amount of cranberries and walnuts.
• The Dutch oven trick really helps get that perfect crust. If you don’t have one, any covered oven-safe pot will work.
• This bread makes amazing toast the next day (if it lasts that long).

What I love most about this loaf is how it works for pretty much any meal – breakfast, sandwiches, or just slathered with butter. It’s definitely worth the time it takes to make.er slice, 12 slices): 📊

• Calories: 190
• Protein: 6g
• Fat: 5g
• Carbohydrates: 33g
• Fiber: 2g
• Sugar: 4g