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Sourdough Cranberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 55 reviews
  • Author: Ivy
  • Prep Time: 30 minutes (plus 4-12 hours fermentation and shaping time)
  • Cook Time: 40-45 minutes for standard loaves, 20-25 minutes for mini loaves
  • Total Time: Approximately 13 hours including fermentation and proofing
  • Yield: 2 standard loaves or 1 standard loaf plus 4 mini loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Sourdough Cranberry Bread is a delightful artisanal loaf featuring a subtle tang from the sourdough starter perfectly balanced with the sweetness of honey and dried cranberries. The bread boasts a tender crumb and a beautiful golden crust enhanced by malt powder. Ideal for breakfast or snacks, this recipe involves slow fermentation and gentle stretch-and-fold techniques to develop flavor and texture.

Ingredients

Wet Ingredients

  • 650 grams warm water
  • 200 grams active bubbly sourdough starter
  • 80 grams honey
  • 60 grams oil

Dry Ingredients

  • 25 grams kosher salt
  • 1000 grams bread flour
  • 10 grams malt powder (optional, helps with browning)
  • 250 grams dried cranberries, roughly chopped

Instructions

  1. Mix the starter and water: Use a kitchen scale to measure 650 grams of warm water into a large bowl. Add 200 grams of the active bubbly sourdough starter (it should float on the water) and whisk together until combined.
  2. Add remaining ingredients: Add 80 grams honey, 60 grams oil, 25 grams kosher salt, 1000 grams bread flour, 10 grams malt powder, and 250 grams chopped dried cranberries. Whisk or stir together until a shaggy dough forms. Make sure the ingredients are roughly combined.
  3. Initial rest: Scrape down the sides of the bowl. Cover it and place it in a warm place such as an oven with just the light on, or use a bread proof setting, for 30 minutes to allow initial fermentation.
  4. Perform stretch and folds: Uncover the dough and perform a series of stretch and folds by pulling one edge of the dough as high as possible, folding it over the top, and tucking it underneath. Do this for each quadrant of the dough. Cover and return to a warm place, repeating this stretch and fold process two additional times with an hour rest in between.
  5. Bulk fermentation: After the third stretch and fold, allow the dough to proof (bulk ferment) covered in a warm place for 4 to 12 hours, until it has visibly risen and developed flavor.
  6. Divide the dough: Scrape the dough out onto a floured work surface. Divide it evenly into two parts of approximately 1,140 grams each. For mini loaves, divide one half further into four smaller pieces weighing about 280 grams each.
  7. Shape the loaves: Press each dough portion into a rectangle by hand (do not use a rolling pin). Fold the edges towards the center and roll into a log. Transfer the shaped dough to a clean surface without flour and tighten the loaf shape by gently pressing and pulling the dough toward you on the counter. Repeat for the other portion or pieces.
  8. Final proof: Place the shaped dough into greased standard loaf pans (10.5 x 5 inches), or one standard loaf pan and four mini pans (6.75 x 3.75 inches). Cover and let rise until the dough is about 1 inch above the pan edge, which can take 2 to 6 hours depending on ambient temperature.
  9. Prepare the oven: Move the oven rack to the center or lower third position to avoid excessive browning on top. Preheat the oven to 375°F (190°C).
  10. Bake the bread: Bake the standard-sized loaves at 375°F for 40 to 45 minutes. Bake mini loaves at 375°F for 20 to 25 minutes. After baking, let the bread cool in the pan for 5 minutes, brush the tops with butter, then remove and transfer onto a cooling rack.
  11. Cool and slice: Allow the bread to cool completely before slicing using a serrated knife. Slicing is easier if the bread is turned onto its side.
  12. Store or freeze: This bread stays fresh for 2 to 3 days at room temperature depending on humidity. Slice and freeze portions for later use, or freeze a whole loaf tightly wrapped for up to 3 months. Toast slices from frozen for best flavor.

Notes

  • The malt powder is optional but helps improve crust color and flavor.
  • Use warm water to encourage proper fermentation but avoid water that is too hot to not kill the yeast.
  • The proof times can vary widely based on room temperature; patience is key for good fermentation.
  • Stretch and fold technique strengthens the dough gluten and improves texture without heavy kneading.
  • Brushing baked loaves with butter adds a nice sheen and richness to the crust.
  • This bread freezes well and can be toasted straight from the freezer.

Find it online: https://ivysrecipes.com/sourdough-cranberry-bread-recipe/