Cranberry Walnut Sourdough Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Bread Flour- Bread flour has more protein than all-purpose flour, which helps the dough rise better and gives the bread a nice chewy texture.
• Whole Wheat Flour- I like to include a bit of whole wheat flour for a heartier texture and a hint of nutty flavor. Feel free to substitute it with more bread flour or even rye flour if you prefer.
• Active Sourdough Starter- A strong, active sourdough starter is crucial for achieving a good rise, especially with the added mix-ins like cranberries and walnuts.
• Water- This dough is 75% hydration. I found that using less water made it difficult to work with since the whole wheat flour and dried cranberries absorb some of the moisture. Feel free to adjust the hydration to suit your preference.
• Kosher Salt- Salt enhances the flavor of the bread. If using table salt, measure by weight or use half the amount.
• Walnuts- Toasting the walnuts improves their flavor and adds a nice crunch. Make sure they are cool before mixing into the dough.
• Dried Cranberries- Add sweetness and chewiness. You can also use other dried fruits if you prefer.

How to Make Cranberry Walnut Sourdough Bread

Here is how to make sourdough bread with cranberries and walnuts.

Feed Starter

• The night before or on the morning of baking, feed your sourdough starter. It should become active and bubbly within 6-12 hours at room temperature (70-75°F).

Mix Dough

• In a large mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, and kosher salt.
• Mix until all the ingredients are well combined and no dry flour remains.
• Cover the bowl and let the dough rest for 30 minutes.
• While the dough is resting, chop the walnuts and toast them lightly in a skillet over low heat. In a small bowl, toss the toasted walnuts with the dried cranberries. Let the walnuts cool before adding them to the dough.

Stretch and Folds + Add Mix-Ins

• After the 30-minute rest, start your first set of stretch and folds.
• Sprinkle ¼ of the cranberries and walnuts on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins.
• Rotate the bowl 90 degrees and repeat, adding another ¼ of the cranberries and walnuts on top of the dough and folding it over. Repeat this process two more times around the dough until all the cranberries and walnuts are added.
• Gather the dough into a ball and flip it over so the folds are on the bottom of the bowl. Cover and let the dough rest for 30 minutes.
• Repeat the stretch and fold process 3 more times (for a total of 4 sets), with 30-minute rests between each set.

Bulk Fermentation

• Cover the dough and let it rise at room temperature (70-75°F) until it has doubled in size and has visible fermentation bubbles on the surface. This will take about 4-6 hours, but can vary.

Pre-Shape

• Turn the dough out onto a lightly floured surface and gently pull it into a rectangle.
• Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center.
• Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge.
• Flip the dough seam-side down, and shape it into a round ball by tucking the edges underneath and rotating it to create surface tension. Cover and rest for 15-20 minutes.

Final Shape

• Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up.
• Repeat the shaping process to create more tension in the dough, forming it into a round ball again. Let the dough rest seam-side down on the counter for 1-2 minutes.
• Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour. Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.
• Cover your proofing basket and transfer the dough to the refrigerator. Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.

Bake the Bread

• About an hour before baking, preheat the oven to 450°F with a lidded Dutch oven inside.
• Turn the dough out onto a bread sling or parchment paper. Score it along one side about ½-inch deep.
• Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam. Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
• Bake the bread covered for 40 minutes. After 40 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 5-10 minutes, or until it reaches your desired level of darkness. The fat and sugar from the walnuts and cranberries might make this bread brown faster than a plain sourdough loaf.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

How to Store

For the freshest flavor, enjoy your cranberry walnut sourdough bread within the first 24-48 hours after baking.

You can store an uncut sourdough loaf at room temperature for up to 4 days.

Once sliced, store the bread in an airtight container for up to 3 days at room temperature. Then, freeze for up to 3 months. Slices can be thawed at room temperature or in the microwave.

🍞 Quick Tip: Avoid refrigerating sourdough bread, as the cool, dry environment can cause it to become stale quickly. Instead, freeze any bread you won’t eat within a few days to preserve freshness.

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