Walnut Cranberry Sourdough Bread

Rustic sourdough meets the earthy and sweet flavors of walnuts and cranberries

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.

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping)

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 7 grams (1 ½ teaspoons) of sourdough starter at peak

  • You can buy some of mine here

• 42 grams (3 tablespoons) of filtered water - room temperature

• 42 grams (⅓ cup) of bread flour

Ingredients For The Dough

• 472 grams (3 ¾ cups + 2 teaspoons) of high-quality organic flour (100%)

• 90 grams (⅓ cup) of active sourdough starter - at peak (19%)

• 328 grams (1 ⅓ cups + 1 tablespoon) of filtered water (70%)

• 9 grams (1 ½ teaspoons) of sea salt (2%)

Inclusions

• 100 grams (⅔ cup) of cranberries

• 100 grams (1 cup) of walnuts

Instructions:

Mix starter, water, flour, and salt into shaggy dough. Rest 30 min.
Do 3–4 coil folds every 30 min.
Finish bulk ferment (~4 hrs).
Pre-shape, rest 30 min, then shape with cranberries + walnuts inside.
Place seam-side down in loaf pan. Counter proof or cold proof.
Preheat oven to 500°F, score, bake 30 min covered + 15 min uncovered.
Cool 4 hrs before slicing.

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