Ingredients

Dough

• 100g active sourdough starter
• 375g warm water
• 500g bread flour
• 10g fine sea salt

Mix-Ins

• 150g dried cranberries
• 100g walnuts, roughly chopped and toasted

Optional

• 1 tablespoon honey or maple syrup
• Rice flour for dusting

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.

Add the bread flour and mix until a shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes.

This resting period, known as autolyse, helps hydrate the flour and improves gluten development.

Step 2: Add Salt

Sprinkle the salt over the dough and gently work it in using your hands.

If using honey or maple syrup, add it now and mix until incorporated.

Cover and let rest for another 30 minutes.

Step 3: Stretch and Fold

Perform four sets of stretch-and-folds over the next two hours.

For each set:

1. Grab one side of the dough.
2. Stretch it upward.
3. Fold it over the center.
4. Rotate the bowl and repeat on all sides.

During the second set of folds, gently add the dried cranberries and toasted walnuts.

Continue folding until the mix-ins are evenly distributed.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours.

The dough should become puffy, airy, and increase in volume by approximately 50%.

You’ll notice bubbles forming beneath the surface, indicating healthy fermentation.

Step 5: Shape the Dough

Turn the dough onto a lightly floured work surface.

Gently shape it into a round or oval loaf while maintaining the air inside the dough.

Create surface tension by pulling the dough toward you across the counter.

Place seam-side up in a floured proofing basket.

Step 6: Cold Proof

Cover the basket and refrigerate for 8–12 hours.

The overnight proof develops deeper flavor and makes the dough easier to score.

Step 7: Preheat the Oven

Place a Dutch oven with its lid inside the oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A hot Dutch oven helps create steam and promotes excellent oven spring.

Step 8: Score the Loaf

Turn the dough onto a piece of parchment paper.

Dust lightly with flour if desired.

Using a bread lame or sharp razor blade, score one long slash across the top.

Step 9: Bake

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid and continue baking for 20–25 minutes, or until the crust is deep golden brown.

The internal temperature should reach approximately 205–210°F (96–99°C).

Step 10: Cool Completely

Transfer the bread to a wire rack.

Allow it to cool for at least 1–2 hours before slicing.

Cooling ensures the crumb sets properly and prevents a gummy texture.

Serving Suggestions

• Toast and spread with butter or cream cheese.
• Pair with sharp cheddar cheese.
• Serve with turkey or chicken sandwiches.
• Enjoy alongside soups and salads.
• Add to a holiday charcuterie board.

Tips for Success

• Toast the walnuts before adding them for deeper flavor.
• Soak very dry cranberries in warm water for 10 minutes before using.
• Avoid overworking the dough when incorporating the mix-ins.
• Cold-proofing overnight improves flavor and crust development.
• Let the bread cool fully before slicing.

Nutrition Information (Approximate Per Slice)

• Calories: 230
• Carbohydrates: 38g
• Protein: 6g
• Fat: 6g
• Fiber: 3g
• Sugar: 7g

Why You’ll Love This Recipe

✔ Sweet-tart cranberries in every bite
✔ Crunchy toasted walnuts for texture
✔ Crispy artisan crust
✔ Soft and chewy sourdough crumb
✔ Perfect for holidays, gifting, and entertaining
✔ Beautiful bakery-style loaf that photographs wonderfully for social media