A naturally leavened sourdough boule filled with toasted walnuts and tart-sweet dried cranberries. The walnuts add richness and crunch while the cranberries brighten every slice.
Yield: 1 boule
Cook: 50 minutes
Total: 3 days
Ingredients
- 100 g active sourdough starter, bubbly and doubled
- 365 g water
- 500 g bread flour
- 12 g fine salt
- 90 g dried cranberries
- 90 g shelled walnuts
- 10 g walnut oil, optional
Instructions
- Prepare the walnuts — Toast at 350°F for 8–10 minutes, cool completely, then break or chop into coarse pieces.
- Day 1 — Combine the active starter and 350 g of the water in a large bowl.
- Day 1 — Add the bread flour and mix until no dry flour remains. Cover and rest for 30 minutes.
- Day 1 — Dissolve the salt in the remaining 15 g water and work it into the dough. Add the optional walnut oil now.
- Day 1 — During the first stretch-and-fold, gently incorporate the cranberries and cooled walnuts in several small portions.
- Day 1 — Complete three additional stretch-and-fold sets at approximately 30-minute intervals.
- Day 1 — Continue fermenting until the dough looks aerated, feels elastic, and has risen visibly. Do not allow it to double.
- Day 1 — Cover and refrigerate overnight. Return the remaining mother starter to the refrigerator.
- Day 2 — Turn the cold dough onto a clean, unfloured counter and gently stretch it without tearing around the fruit and nuts.
- Day 2 — Rest uncovered for 20 minutes, shape into a firm boule, then place seam-side up in a floured, towel-lined banneton. Cover and refrigerate overnight.
- Day 3 — Preheat a Dutch oven at 450°F for 45–60 minutes.
- Day 3 — Turn the cold dough onto parchment, remove exposed cranberries that could burn, and score.
- Day 3 — Bake covered for 20 minutes, then uncovered for 25–30 minutes, until deeply browned and approximately 205°F internally.
- Day 3 — Cool at least two hours before slicing.
Notes
Serve toasted with butter or cream cheese, alongside a cheese board, or as the bread for a turkey sandwich.
Tested source: Toni Deveson / Olive & Abbey kitchen-tested recipe