Cranberry and Walnut Sourdough

Instructions

1. 1

   Combine sourdough starter and warm water in a large bowl, stirring until mostly incorporated. Add flour and mix until all dry ingredients are moistened. Let rest for 30 minutes to allow the flour to fully hydrate.

   Tip: This resting phase, called autolyse, develops better gluten structure and improves texture.

2. 2

   Add salt and honey to the dough, then perform a series of stretch-and-fold movements over 10 minutes, folding the dough over itself every 2 minutes to build strength without traditional kneading.

   Tip: Work gently and let the dough relax between folds for easier handling.

3. 3

   After 2 hours of bulk fermentation, fold in the chopped cranberries and walnuts using the same gentle stretch-and-fold technique until evenly distributed throughout the dough.

   Tip: Reserve a handful of nuts and cranberries to press into the surface for visual appeal.

4. 4

   Continue bulk fermentation for another 4-6 hours at room temperature until the dough has increased by about 50% in volume and shows visible bubbles on the surface.

   Tip: Timing varies with room temperature; look for the dough to pass the poke test—a gentle finger indentation should spring back slowly.

5. 5

   Turn the dough onto a lightly floured surface and pre-shape into a round, then let rest for 20 minutes. Shape firmly into a tight boule, pulling the surface toward you to create tension.

   Tip: Good surface tension helps the loaf rise upward rather than spreading during baking.

6. 6

   Place the shaped dough seam-side up in a floured banneton basket or bowl lined with a kitchen towel. Cover and refrigerate for 12-16 hours for enhanced flavor development.

   Tip: Cold fermentation makes the dough easier to score and develops deeper, more complex flavors.

7. 7

   Preheat your oven to 450°C with a Dutch oven inside for 30 minutes. Turn the chilled dough onto parchment paper and score the top with a sharp blade in your desired pattern.

   Tip: A bold cross or decorative pattern allows steam to escape in a controlled way and creates a beautiful ear.

8. 8

   Transfer the dough on parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 10-12 minutes until deep golden brown.

   Tip: The covered phase traps steam for a crispy crust; removing the lid allows the crust to develop its final color.

9. 9

   Cool the loaf on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.

   Tip: Slicing too early releases steam and can result in a gummy texture; patience rewards you with perfect slices.