Recipes
Cranberry Walnut Sourdough: A Festive, Flavor-Packed Loaf
Tart cranberries and toasted walnuts in a tangy sourdough — the perfect cool-weather and holiday loaf. Full method.
Cranberry walnut sourdough is a classic flavored loaf: tart dried cranberries and toasted walnuts folded into a tangy dough, creating a sweet-savory bread perfect for holidays, cheese boards, and toast. Add the inclusions during the folds so they distribute evenly without tearing the dough.
Recipe (one loaf)
- 450g bread flour
- 50g whole wheat flour
- 350g water (70%)
- 100g active starter
- 10g salt
- 100g dried cranberries
- 75g walnuts, toasted and chopped
Schedule
| Step | Time |
|---|---|
| Mix + autolyse | 45 min |
| Add inclusions during folds | First 2 hrs |
| Bulk ferment | 4–6 hrs |
| Shape | 10 min |
| Cold proof | 12–16 hrs |
| Bake | 45 min |
Method
- Mix flour and water; autolyse 30–45 minutes.
- Add starter and salt; do the first fold.
- Add cranberries and walnuts during the second and third folds, laminating them through the dough for even distribution.
- Finish bulk fermentation (50–75% rise).
- Shape, cold-proof overnight.
- Bake at 475°F covered 20 min, then 450°F uncovered ~25 min.
Tips
| Tip | Why |
|---|---|
| Toast the walnuts | Deeper flavor, more crunch |
| Soak very dry cranberries | Keeps them from stealing moisture |
| Add inclusions during folds | Even spread, no tearing |
| Don't overload | Too many inclusions weaken structure |
Frequently asked questions
Can I use fresh cranberries?
Dried is best — fresh release too much moisture and tartness. If using fresh, chop and use less.
What pairs well with this loaf?
Brie, sharp cheddar, turkey sandwiches, or simply toasted with butter.
Why did my inclusions tear the dough?
Added too early or too aggressively. Fold them in gently during the middle folds.
Adding inclusions without weakening the dough is a real skill. SourdoughAI guides inclusion timing so your flavored loaves still rise tall.