Public Recipe

Cranberry-Walnut Sourdough 2023 Dried-Fruit Version

Name: Cranberry-Walnut Sourdough 2023 Dried-Fruit Version
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 1 boule
Ingredients: Levain; 40 Bread flour; 40 Rye; 80 Water; 15 Starter; Dough; 360 Bread flour; 40 Rye; 320 Water; 9 Salt; Levain all; 80 Walnuts toasted; 80 Cranberries dried soaked

Shared on 12/2/2025

This is the version you hand to someone who lives across town or across the state. Dried cranberries hold their shape on the road, walnuts stay toasty, and the crumb keeps beautifully for a week. It's a December bread with backbone.

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Cranberry-Walnut Sourdough 2023 Dried-Fruit Version

Prep Time

9-12 hours

Bake Time

40 minutes

Difficulty

intermediate

Yield

1 boule

yeast bread

Ingredients

Levain

40 Bread flour

40 Rye

80 Water

15 Starter

Dough

360 Bread flour

40 Rye

320 Water

9 Salt

Levain all

80 Walnuts toasted

80 Cranberries dried soaked

Instructions

1

Ripen levain 6-8 hours.

2

Autolyse 1 hour.

3

Mix.

4

Four folds 30 minutes apart, add fruit/nuts on 2nd.

5

Bulk for 3 hours.

6

Shape boule.

7

Cold-proof for 8-12 hours.

8

Bake at 230C steam for 20 minutes, then vent for 20 minutes.

Equipment

Tips

•Store the bread wrapped for up to 7 days.
•Best for mailing.

Troubleshooting

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