Cranberry Walnut Sourdough Loaf Recipe: Tangy and Nutty Artisan Bread
This cranberry walnut sourdough loaf recipe brings the perfect balance of tangy and nutty flavors to your artisan bread repertoire. Packed with tart cranberries and crunchy walnuts, this sourdough bread delivers bakery-quality flavor and texture. A must-bake for holiday feasts and everyday indulgence.
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 over now, or for 6 hours.
- 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
🔹 Notes Section (add at the end):
Tips for Perfect Cranberry Walnut Sourdough Loaf:- Use dried cranberries and lightly toast the walnuts for extra flavor
- Extend fermentation time for a more complex sourdough flavor
- Slash the loaf before baking for a beautiful artisan finish
- Store leftover sourdough loaf in an airtight container for up to 5 days
- Pair with creamy cheeses or use for gourmet sandwiches