Sourdough Cranberry Walnut Boule
Sourdough Cranberry Walnut Boule is a beautiful, rustic loaf of bread filled with cranberries and walnuts. This bread graces the senses with a wonderful dance of both sweet and earthy tones. It's perfect for a holiday appetizer, toasted and served with a homemade jam, or as the base for a delectable turkey sandwich.
Equipment
- Mixing Bowl
- Kitchen Scale
- Mixing Spoon
- Banneton
- Tea Towel or Plastic Wrap
- Parchment Paper
- Dutch Oven
- Baking Sheet
Ingredients
Levain
- 15 g Sourdough Starter
- 50 g All-Purpose Flour
- 50 g Water purified, preferred
Dough
- 100 g Dried Cranberries
- 100 g Walnuts
- 350 g Water purified, preferred
- 100 g Levain or Active Sourdough Starter
- 50 g Cane Sugar
- 400 g All-Purpose Flour
- 100 g Whole Wheat Flour
- 10 g Salt
Instructions
Levain
- Prepare the levain 6-8 hours before mixing up the dough. To prepare, combine 15 g sourdough starter, 50 g water, and 50 g AP flour in a small bowl or mason jar.
Preparing the Inclusions
- The dried cranberries and walnuts will need to be prepared before mixing the dough. I recommend doing this when the levain is made (or when the starter is fed).
- Cranberries: Place the cranberries in a small bowl. Cover the cranberries with water and cover for 4-12 hours. Drain water before using.
- Walnuts: The walnuts should be toasted before mixing into the dough. To do this, spread the walnuts out on a baking sheet. Bake for 5-7 minutes at 375℉ or until lightly browned. Allow to cool before adding to the dough.
Mixing the Dough
- In a large mixing bowl, combine water, sourdough starter, and sugar.
- Add the all-purpose flour and whole wheat flour. Stir until a loose shaggy dough forms.
- Sprinkle the dough with the salt. Pour cranberries (drained) and walnuts (toasted and cooled) over the dough. Cover with a damp tea towel or plastic wrap and let sit for 30-60 minutes.
- Then, complete 5 rounds of stretch and folds. The first 3 should be ~15 minutes apart and the last 2 ~30 minutes apart.S&F 1 - 15 min - S&F 2 - 15 min - S&F 3 -30 min - S&F 4 - 30 min - S&F 5
- Cover the dough and allow it to sit until doubled in size (typically 6-8 hours)
- Roll the dough out onto a clean work surface and shape into a boule. Some cranberries and walnuts may fall out at this time- simply place them back into the dough as you are able.
- Place the dough into a floured banneton. Cover with a damp tea towel or plastic wrap and allow to rest in the refrigerator for 4-12 hours.
Baking
- Preheat the dutch oven in the oven at 500℉ for 30-60 minutes.
- Once you are ready to bake the bread, roll the dough out onto a piece of parchment paper. Lightly dust the top of the dough with flour and cut at least one long, deep expansion cut through the dough (you may do more for decorative flare if you wish).
- Turn the oven down to 450℉. Place the dough + parchment paper inside of the dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes or until browned.
- Once done, remove the bread from the dutch oven. Allow to cool for 4-6 hours before slicing. Then, enjoy!