Recipe Information

Prep Time: 45 minutes

Bulk Fermentation: 5–6 hours

Cold Proof: 8–12 hours

Bake Time: 45–50 minutes

Total Time: 15–18 hours

Yield: 1 large artisan loaf

Ingredients

For the Dough

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

For the Mix-Ins

1 cup (140g) dried cranberries
1 cup (120g) walnuts, roughly chopped
1 tablespoon orange zest (optional)
1 tablespoon honey (optional)

Equipment Needed

Large mixing bowl
Dutch oven
Banneton basket or proofing bowl
Dough scraper
Kitchen scale
Parchment paper
Bread lame or sharp knife

Instructions

Step 1: Prepare the Starter

Feed your sourdough starter 4–6 hours before baking.

Use it when it is bubbly, active, and doubled in size.

A strong starter creates excellent rise and flavor.

Step 2: Toast the Walnuts

Place the walnuts on a baking sheet.

Toast in a 350°F (175°C) oven for 6–8 minutes.

Allow them to cool completely.

Toasting enhances their flavor and crunch.

Step 3: Mix the Dough

In a large bowl combine:

100g active sourdough starter
375g warm water

Mix until dissolved.

Add:

500g bread flour

Mix until a shaggy dough forms.

Cover and allow to rest for 30 minutes.

This autolyse helps develop gluten.

Step 4: Add Salt

Sprinkle the salt over the dough.

Mix thoroughly until incorporated.

Cover and rest for another 30 minutes.

Step 5: Add Cranberries and Walnuts

Spread the dough slightly.

Add:

Dried cranberries
Toasted walnuts
Orange zest (optional)

Fold the dough repeatedly until the additions are evenly distributed.

Step 6: Stretch and Fold

Perform four sets of stretch-and-folds every 30 minutes.

To perform a stretch-and-fold:

Lift one side of the dough
Stretch upward
Fold over the center

Rotate the bowl and repeat on all four sides.

The dough will become smoother and stronger with each fold.

Step 7: Bulk Fermentation

Allow the dough to rise at room temperature for 5–6 hours.

The dough should become puffy and increase by about 50%.

Look for visible bubbles throughout the dough.

Step 8: Pre-Shape

Transfer the dough to a lightly floured surface.

Shape into a loose round ball.

Allow it to rest uncovered for 20 minutes.

This helps relax the gluten before final shaping.

Step 9: Final Shape

Shape the dough into a tight boule or oval loaf.

Use gentle tension to create a smooth surface.

Place seam-side up into a well-floured banneton basket.

Step 10: Cold Proof

Cover and refrigerate for 8–12 hours.

This overnight fermentation enhances flavor and improves scoring.

Step 11: Preheat the Oven

Place a Dutch oven inside the oven.

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

A hot Dutch oven creates steam and promotes oven spring.

Step 12: Score the Dough

Turn the cold dough onto parchment paper.

Dust lightly with flour.

Score the surface using a bread lame or sharp knife.

A simple slash or decorative wheat pattern works beautifully.

Step 13: Bake

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid.

Bake for 25 minutes.

Remove the lid.

Reduce the temperature to 450°F (232°C).

Bake for another 20–25 minutes until deep golden brown.

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

Step 14: Cool Completely

Transfer the bread to a wire rack.

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

This ensures the crumb finishes setting properly.

Tips for Perfect Cranberry Walnut Sourdough

Toast the Walnuts

This simple step dramatically improves flavor.

Use Active Starter

A strong starter ensures a lofty, open crumb.

Soak Dry Cranberries (Optional)

For extra softness, soak cranberries in warm water for 10 minutes and pat dry.

Cold Proof Overnight

Long fermentation develops a richer sourdough flavor.

Let the Loaf Cool

Cutting too early can result in a gummy texture.

Delicious Variations

Orange Cranberry Walnut Sourdough

Add extra orange zest and a teaspoon of orange extract.

Honey Walnut Cranberry Sourdough

Mix honey into the dough for added sweetness.

Maple Cranberry Sourdough

Replace honey with pure maple syrup.

Cranberry Pecan Sourdough

Substitute pecans for walnuts.

White Chocolate Cranberry Sourdough

Add ¾ cup white chocolate chips for a dessert-style loaf.

Serving Suggestions

Toasted with butter
Cream cheese and honey
Brie or goat cheese
Turkey sandwiches
Holiday charcuterie boards
Chicken salad sandwiches
French toast

Storage

Room Temperature

Store in a bread bag or airtight container for up to 3 days.

Refrigerator

Store up to 1 week.

Freezer

Freeze whole or sliced for up to 3 months.

Nutrition Information (Approximate Per Slice)

Calories: 240
Carbohydrates: 38g
Protein: 7g
Fat: 7g
Fiber: 3g
Sugar: 6g
Sodium: 220mg

Why This Recipe Gets Great Facebook Engagement

Beautiful artisan bread appearance
Visible cranberries and walnuts in every slice
Perfect holiday and fall recipe
Popular with sourdough enthusiasts
Excellent for charcuterie board photos
Easy to share and save
Appeals to both sweet and savory bread lovers