Cranberry Walnut Sourdough Bread

4.50 from 2 votes

Cranberry Walnut Sourdough Bread

This Cranberry Walnut Sourdough Bread is packed with toasted walnuts and chewy dried cranberries. Its crunchy, hearty texture and sweet, nutty flavor make it the perfect loaf for fall.

Course Bread

Cuisine American

Prep Time 1 1

Cook Time 45

Cool Time 2

Total Time 1 3 45

Servings slices

Calories 235kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

420 grams (3 ½ cups) bread flour
80 grams (⅔ cup) whole wheat flour
375 grams (1 ½ cups) water 80-90℉
100 grams (½ cup) active sourdough starter
10 grams (2 ½ teaspoons) kosher salt
60-90 grams (½-¾ cup) chopped walnuts toasted
60-90 grams (½-¾ cup) dried cranberries
Rice flour for dusting proofing basket
2 ice cubes for steam

Instructions

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).
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.
420 grams (3 ½ cups) bread flour, 80 grams (⅔ cup) whole wheat flour, 375 grams (1 ½ cups) water, 100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
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.
60-90 grams (½-¾ cup) dried cranberries, 60-90 grams (½-¾ cup) chopped walnuts
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.
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.
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.
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.
Rice flour
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.
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.
2 ice cubes
Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

Notes

Storage: Store sliced bread in an airtight container for up to 3 days, then freeze for up to 3 months.

Nutrition

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