Public Recipe
HOLIDAY CRANBERRY-WALNUT SOURDOUGH 2024
Shared on 12/2/2025
You can smell this dough waking up even before it rises. The honey softens the tang. The cranberries burst just enough to leave little pockets of ruby. And the walnuts give that winter warmth you want in December.
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Prep Time
8 hours
Bake Time
45 minutes
Difficulty
intermediate
Yield
1 batard (900g)
yeast bread
Ingredients
Levain
- 50g Bread flour
- 50g Wheat flour
- 100g Water
- 20g Starter
Dough
- 400g Bread flour
- 50g Wheat flour
- 330g Water
- 9g Salt
- 25g Honey
- 100g Walnuts
- 100g Cranberries
Instructions
1
1
Levain for 8 hours.
2
2
Autolyse for 45 minutes.
3
3
Mix everything together.
4
4
Perform three folds, adding fruits and nuts on the second fold.
5
5
Bulk ferment for 3-4 hours.
6
6
Shape the dough.
7
7
Cold-proof overnight.
8
8
Bake at 230°C with steam for 20 minutes, then vent and bake for an additional 25 minutes.
Equipment
Tips
- •Best enjoyed on day 2, keeps fresh for up to 5 days.
- •Consider parchment wrapping the bread if gifting.
Troubleshooting
- Issue: Dough not rising.Solution: Check if the starter is active and bubbly.
- Issue: Bread too dry.Solution: Adjust the water content if needed.
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