In this loaf, tart cranberries and hearty walnuts come together for a balance of bright sweetness and nutty crunch, all with just the slightest sourdough tang.

It's a classic flavor pairing that always feels special and one of the best-sellers in my little home bakery. It bakes perfectly using my viral Two Pan Method, or you could use a Dutch oven if you prefer.

Make Walnut Cranberry Sourdough Bread In Bulk For Gifting or For Sale

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Walnut Cranberry Sourdough Bread

Maria Baradell

This Cranberry Sourdough Bread is one of my bakery's best-sellers, with a balance of sweetness, crunch, and a slight sourdough tang.

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Prep Time 2

Cook Time 45

Resting Time 12

Yield 1 loaf

Ingredients

Ingredients To Feed Your Sourdough Starter

7 grams (1 ½ teaspoons) sourdough starter at peak
42 milliliters (3 tablespoons) filtered water room temperature
42 grams (¼ cup + 2 tablespoons) bread flour

Ingredients For The Dough

328 milliliters (1 ¼ cups + 2 tablespoons) filtered water
90 grams (½ cup) active sourdough starter at peak
472 grams (3 ¾ cups) bread flour
10 grams (2 teaspoons) sea salt

Ingredients For The Inclusion

100 grams (⅔ cup) cranberries sweetened, dried
100 grams (1 cup) of walnuts

Instructions

The Night Before

Feed a portion of your starter at a 1:6:6 ratio: 7 grams starter, 42 milliliters water, and 42 grams flour.
Leave at room temperature, and use in the morning after it has reached peak activity.

In The Morning

In a large bowl, whisk together the ripe starter and the water until bubbly.
Add the bread flour and salt. Mix with a dough scraper and your hands until no dry flour remains. Dough temperature should be around 78°F (26°C).
If the temperature of the dough is lower, assume the bulk fermentation will take longer than indicated in this recipe.
If the temperature of the dough is higher, assume the bulk fermentation will take less time than indicated in this recipe.
Cover with a damp towel and rest for 30 minutes in a warm spot around 78°F (26°C).
If the temperature of the spot where you keep the dough is lower, assume the bulk fermentation will take longer than indicated in this recipe.
If the temperature of the spot where you keep the dough is higher, assume the bulk fermentation will take less time than indicated in this recipe.
After the dough has rested for 30 minutes, perform a set of stretch and folds, then cover with a damp towel and rest for 30 minutes in a warm spot around 78°F (26°C).
Repeat coil folds 3 more times, each followed by a 30-minute rest in a warm spot around 78°F (26°C).
Cover with a damp towel and allow the dough to rest for the remainder of bulk fermentation in a warm spot around 78°F (26°C). Bulk fermentation should end about 4-5 hours after mixing (1½ - 2 hours after the last coil fold).
Turn dough onto a clean and lightly floured surface and pre-shape into a boule. Cover with a damp towel and let rest for 30 minutes in a warm spot around 78°F (26°C).
Grease a loaf pan or line with a pre-cut piece of parchment paper.
Gently spread the relaxed dough into a rectangle and spread the cranberries and walnuts generously over the surface.
Fold the dough into a loaf shape and place seam-side down in the pan.
Cover and cold proof in the refrigerator for 12-24 hours at 35-37°F (2-3°C).

The Following Day

The next day, remove from the fridge and let dough rest at room temperature while the oven preheats to 500°F (260°C).
Score the dough. Cover the loaf pan with an identical pan and bake for 30 minutes.
Remove the top pan and bake for another 10-15 minutes until golden brown.
The internal temperature should reach at least 200°F (93°C)
Every oven is different, so the baking time might differ.
Cool on a wire rack for 3-4 hours before slicing.