Spiced Sourdough Cranberry and Nut Bread
With each slice, you'll taste the holiday spirit—warming spices, sweet cranberries, and the richness of toasted nuts. It’s not just a loaf; it’s a seasonal celebration in every bite.
Equipment
- Damp Cloth or Plastic Wrap
Ingredients
To Make The Starter - Combine The Following approx. 8 Hours Before
- 50 g Bread Flour
- 50 g Filtered Water
- 10 g Sourdough Starter
For The Dough:
- 100 g Active Sourdough Starter
- 375 g Filtered Water
- 1/4 tsp Ground Clove
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- 1 tsp Cinnamon
- 500 g Bread Flour
- 10 g Sea Salt
For The Inclusions:
- 1/2 cup Craisins dried cranberries
- 1/2 cup Chopped Nuts your choice
- 2 tbsp Butter
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
Instructions
Prepare the Starter
- Feed your sourdough starter 4-12 hours before beginning the bread. You want it active, bubbly, and doubled in size before you start.50 g Bread Flour, 50 g Filtered Water, 10 g Sourdough Starter
Mix the Dough
- In a large mixing bowl, combine the active starter and filtered water. Stir to fully incorporate. Then, add the salt, ground clove, nutmeg, allspice, and cinnamon. Mix everything together until the spices are evenly distributed.100 g Active Sourdough Starter, 375 g Filtered Water, 1/4 tsp Ground Clove, 1/4 tsp Nutmeg, 1/4 tsp Allspice, 10 g Sea Salt, 1 tsp Cinnamon
- Add the bread flour to the bowl, stirring until a shaggy dough ball forms. The dough will appear rough and unstructured at this point—that's perfectly fine. Cover the bowl with a damp cloth or plastic wrap and let it sit for 1 hour for the dough to hydrate.500 g Bread Flour
Stretch and Fold
- After the resting period, perform two sets of stretch and folds, spacing them 30-45 minutes apart. To stretch and fold, grab one side of the dough, gently stretch it up, and fold it over itself. Rotate the bowl and repeat this process until you’ve stretched and folded all sides.
Prepare the Nut Mixture
- While performing the stretch and folds, heat the butter in a small pan over medium heat. Add the chopped nuts, brown sugar, and cinnamon. Stir until the butter has melted completely and the nuts are lightly toasted and coated in the sugar mixture. Remove from heat and allow to cool.1/2 cup Chopped Nuts, 2 tbsp Butter, 1 tbsp Brown Sugar, 1 tsp Cinnamon
Incorporate the Inclusions
- During the next set of coil folds (30-45 minutes after the last stretch and fold), gently fold in the craisins and cooled nut mixture. Perform two sets of coil folds, ensuring that the add-ins are well distributed throughout the dough.
Bulk Fermentation
- After incorporating the craisins and nuts, cover the dough and allow it to undergo bulk fermentation. This process will take several hours, depending on the temperature. The dough is ready when it has doubled in size, passes the "jiggle test" (when gently shaken, it wobbles), and leaves an indent when poked with a wet finger.
Shaping the Dough
- Once the dough has completed its bulk fermentation, transfer it to a clean, slightly damp work surface. Gently stretch the dough into a rectangle, then fold the shorter ends into the middle. Fold the long sides over, pinching to seal the edges. Shape the dough by pulling it toward you on the surface to create tension and form a smooth ball.
Final Proof
- Lightly dust a banneton or parchment paper with flour, and place the dough inside, seam-side up. Let it rest for about 10 minutes before stitching the seams and then cover the dough with more flour. Leave it covered in the fridge for at least 10 hours (or overnight) for the final proof.
Bake the Bread
- Preheat your oven to 500°F (260°C), placing a Dutch oven inside for about 1 hour. When you're ready to bake, carefully remove the dough from the fridge and transfer it to parchment paper, smooth side up. Score the top with a razor for venting, and carefully transfer the dough and parchment paper into the preheated Dutch oven.
- Bake with the lid on for 20 minutes at 500°F, then remove the lid, lower the oven temperature to 475°F (245°C), and bake for an additional 25 minutes or until the crust is deeply browned.
Cool and Serve
- Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. The cooling process ensures that the interior sets properly, giving you a perfect slice every time.
