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By Jesha

Cranberry Artisan Sourdough Bread

Name: Cranberry Artisan Sourdough Bread
Cook time: 40 min
Total time: 40 min
Ingredients: 400g Bread Flour - I used King Arthur Bread Flour & 20% of Farmer Ground Whole Wheat Flour; 300g Water; 1/4 Cup or 60g Cranberry Sauce - I used homemade cranberry sauce naturally sweetened with apple sauce; 80g Sourdough Starter; 8g Sea Salt

7 steps

Cook:40min

We’ve officially entered the holidays and this Cranberry Artisan Sourdough Bread is the exact sort of festive bread you need in your life. This sourdough loaf is beautiful, delicious, and mine is easy to make. With subtle hints of tartness, silky texture, it simply elevates your meal to another level. Cranberries are also packed with antioxidants and shown to boost gut function (which we love!). I used homemade cranberry sauce that I naturally sweetened with apple sauce. Enjoy and tag me if you make it!

Updated at: Thu, 17 Aug 2023 07:39:11 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories89 kcal (4%)

Total Fat0.4 g (1%)

Carbs17.8 g (7%)

Sugars1.1 g (1%)

Protein2.9 g (6%)

Sodium130.6 mg (7%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

400gBread Flour

I used King Arthur Bread Flour & 20% of Farmer Ground Whole Wheat Flour

300gwater

60gCranberry Sauce

I used homemade cranberry sauce naturally sweetened with apple sauce

80gSourdough Starter

8gsea salt

Instructions

Step 1

Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 80g of active, bubbly starter, it makes sense to feed at least 60 grams of water and 60g of flour the night before.*Optional* Autolyse Dough, 1 - 2 hours : In a large bowl or Tupperware, combine flour and water. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you're done. Cover with a lid or cloth.

Step 2

Bulk Fermentation: Ferment your dough at room temperature for 6-10 hours or until it doubles in size. Perform a few stretch and folds every hour or two if you have time.

Step 3

Add Cranberry Sauce: Sprinkle water onto your table (so the dough doesn't stick) and dump out your dough. Use your palms to gently press it out. Spread 1/4 cup of your favorite cranberry sauce.

Step 4

Pre-shape + Overnight Cold Proof: Now fold like a package and place covered in the fridge overnight. And as a friendly reminder the slower you ferment your dough, the better for you it gets.

Step 5

Shape: The next day shape using your favorite technique.

Step 6

Second Proof (two options): Cover and place in the fridge for another night or rest at room temperature for 1-2 hours. Whatever is convenient for you.

Step 7

Score + Bake: Place your Dutch oven into your oven and preheat to 500 degrees. When the oven is preheated, cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out. Lifting from the parchment paper edges, place your dough in the preheated Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 20 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.

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