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Christmas Sourdough Bread

Christmas Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter (100% hydration)
  • 450 g bread flour
  • 280 g lukewarm water
  • 10 g fine sea salt
  • 50 g light brown sugar
  • 60 g unsalted butter, softened
  • 100 g dried cranberries
  • 50 g candied orange peel, chopped
  • 70 g walnut pieces, lightly toasted
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg

Method
 

  1. Mix starter, water, and flour; rest 30 minutes. Add salt, sugar, butter, and spices; knead until smooth.
  2. Bulk ferment 4 hours with stretch and folds every 30-40 minutes, adding cranberries, orange peel, and walnuts after the second fold.
  3. Shape into a boule, rest 15 minutes, then place seam up in a floured banneton.
  4. Proof at room temperature 2-3 hours until puffy; preheat Dutch oven to 450°F toward the end.
  5. Turn out onto parchment, score, and bake covered at 450°F for 20 minutes. Uncover, lower to 400°F, and bake 15-20 minutes until internal temp reaches 200-205°F. Cool completely on a rack.

Notes

The total time does not include bulk fermentation or proofing, which vary with kitchen temperature. Plan to start the dough about 6 to 7 hours ahead, or proof overnight in the fridge for a morning bake.