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Cranberry Walnut Sourdough Bread

Overnight Cranberry Walnut Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 (1 loaf)
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g filtered water, lukewarm
  • 100g active sourdough starter (100% hydration)
  • 10g fine sea salt
  • 75g dried cranberries
  • 60g walnut halves or pieces, toasted and chopped

Method
 

  1. Whisk the starter into the water, then add the flour and salt. Mix until no dry flour remains and let rest 30 minutes.
  2. Scatter the cranberries and walnuts over the dough, then perform 1 set of stretch and folds. Rest 15 minutes.
  3. Perform 3 more sets of stretch and folds at 20-minute intervals, then cover and ferment until puffy and jiggly, 4 to 5 hours.
  4. Shape the dough into a tight round on a floured surface, place seam side up in a floured banneton, and refrigerate 12 to 16 hours.
  5. Preheat a Dutch oven at 450°F (230°C). Turn the chilled loaf onto parchment, score, and bake covered 30 minutes, then uncovered 15 to 20 minutes.
  6. Cool on a wire rack at least 1 hour before slicing.

Notes

The bread’s active prep time is about 30 minutes, but the bulk fermentation and overnight cold proof add several hours of largely hands-off time. If your kitchen is colder than 70°F, bulk fermentation may take longer, so watch the dough rather than the timer. The loaf is done when it sounds hollow and the internal temperature hits 205°F to 210°F.