Cranberry Walnut Sourdough Recipe: Bake Like a Pro!
There’s nothing quite like the satisfaction of baking a beautiful loaf of sourdough bread in your own kitchen. And when you add the sweet-tart flavor of cranberries and the nutty crunch of walnuts to the mix, you get a truly irresistible combination. In this blog post, we’re going to share with you the ultimate cranberry walnut sourdough recipe that will elevate your baking game to a whole new level.
Ingredients
Before we dive into the step-by-step process of making this delicious bread, let’s take a look at the ingredients you’ll need:
| Ingredients | Quantity |
|---|---|
| Active sourdough starter | 100g |
| Bread flour | 400g |
| Whole wheat flour | 100g |
| Water | 350g |
| Salt | 10g |
| Dried cranberries | 100g |
| Chopped walnuts | 100g |
Instructions
Now that you have all the ingredients ready, it’s time to start baking!
- Combine the active sourdough starter, bread flour, whole wheat flour, and water in a large mixing bowl. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes.
- Add the salt, dried cranberries, and chopped walnuts to the dough. Use your hands to gently fold and incorporate the ingredients evenly into the dough.
- Cover the bowl and let the dough ferment at room temperature for about 4 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours.
- After the bulk fermentation, shape the dough into a round loaf and place it into a floured banneton or proofing basket. Cover with a kitchen towel and let it proof at room temperature for another 1-2 hours, or until it has visibly expanded.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside. Once the oven is hot, carefully transfer the proofed dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid of the Dutch oven and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C).
- Once baked, transfer the cranberry walnut sourdough loaf to a wire rack and let it cool completely before slicing. Enjoy!
Tips for Success
Baking sourdough bread, especially one with added ingredients like cranberries and walnuts, can be a bit challenging for beginners. Here are some tips to help you achieve the best results:
- Use a mature and active sourdough starter to ensure a good rise and flavorful bread.
- Be mindful of the water content in the dough, as the addition of dried fruits and nuts can affect the hydration level.
- Keep an eye on the dough during the stretch and fold process to gauge its strength and fermentation progress.
- Preheat your Dutch oven thoroughly to create a steamy environment for a crispy crust and an open crumb structure.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
Final Thoughts
With its delightful blend of tangy cranberries, crunchy walnuts, and the distinct flavor of sourdough, this cranberry walnut sourdough bread is a true masterpiece. Whether you’re an experienced sourdough baker or just starting out on your bread-making journey, this recipe is sure to impress your family and friends. So, roll up your sleeves, gather your ingredients, and get ready to savor the joy of baking your very own cranberry walnut sourdough bread!
— This article provides a comprehensive guide to making cranberry walnut sourdough bread, including a detailed list of ingredients, step-by-step instructions, and helpful tips for success. The use of headings, lists, and a table enhances the readability and search engine optimization of the content.
