Crave The Good
Creative flavors take your sourdough bread recipes to the next level. And this sourdough cranberry walnut bread is definitely next level!
Let’s get started!
There is just something so delicious about a long fermented sourdough packed full of inclusions
Combine active sourdough starter, water, and flour together until completely incorporated. Cover and rest 30 minutes.
Sprinkle salt over dough and perform a set of stretch and folds. Cover and rest 30 mintes.
Add dried cranberries and chopped walnuts, and perform a series of stretch and folds followed by 30 minute rests.
Fold the loaf alternating sides as though you were lacing, then roll into a batard shape.
Pick up shaped loaf and transfer to banneton, seam side down. Cover with plastic wrap and place in fridge for 18-24 hours.
Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.