Cranberry Sourdough Bread (Easy Recipe)

This cranberry sourdough bread has a perfectly chewy crumb, crispy crust, and sweet-tart bursts of dried cranberries in every bite. Made with a simple sourdough base and cold proofed for deep flavor, it’s perfect for toast, sandwiches, or holiday boards. Bakery-style results right from your own kitchen.

If you’ve never had warm cranberry sourdough with melty butter… prepare to peak.

It’s slightly tangy. A little sweet. Chewy on the inside with that crackly, bakery-style crust on the outside. And when those dried cranberries hit pockets of steam in the oven? They get jammy and soft and honestly kind of magical.

This loaf is perfect for holiday boards, turkey sandwiches, or toasted with salted butter and a drizzle of honey. I love it because it looks impressive but it’s actually the same base dough you already know — we’re just folding in cranberries and leveling up.

If you’ve been baking sourdough at home and want something that feels fancy without being complicated… this is it.

If you love sourdough recipes you may also enjoy my Original Sourdough Bread Recipe or my Jalapeno Cheddar Sourdough Bread.

Simple Ingredients You Need For The Cranberry Sourdough Bread Loaf

You will need the following ingredients listed below to make the easy sourdough bread recipe (the exact measurements, nutritional information, step-by-step instructions and full recipe are in the printable recipe card at the bottom of the post):

• Active Sourdough Starter – Your bubbly, living, bread-baking bestie.
• Warm Water – Hydration is key for a perfectly chewy dough.
• Bread Flour – Gives the loaf that classic sourdough structure and chew.
• Salt – Because no one likes bland bread.
• Dried cranberries – Adds sweetness and color. You can swap for dried cherries or even a cranberry-orange mix if you’re feeling festive.
• Optional – walnuts, other nuts of choice, orange zest, orange juice, etc.

How To Make

1. Feed Your Starter (4–8 Hours Before Baking)

Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio).
Let it double in size before using.
To test readiness, drop a spoonful into water—if it floats, it’s good to go.

2. Mix the Dough

In a large bowl, dissolve 125 g active starter in 325 g warm water until milky.
Add 500 g bread flour and 10 g salt.
Mix with a wooden spoon or dough whisk until a shaggy dough forms.

3. Rest & Hydrate

Cover with a kitchen towel and let rest for 1 hour.
This allows the flour to fully hydrate and makes the dough easier to work with.

4. Stretch & Fold (Add The Cranberries)

Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength. On the second round, scatter the dried cranberries over the dough and fold them in as you stretch.
After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.

5. Shape the Dough

Lightly flour your counter or work surface and gently turn out the dough.
Shape into a rectangle, fold like an envelope, then roll into a dough ball.
Use gentle push-and-pull motions to create surface tension on top.
Place seam-side up into a floured banneton or towel-lined bowl.

6. Cold Proof for Deep Flavor

Let the dough rest at room temperature for 30–60 minutes, then put in refrigerator for 12–48 hours (longer = more flavour).
Wrap a slightly damp towel around the bowl to prevent drying.

7. Score & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes.
Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the dough with a bread lame or sharp knife.
Transfer to Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.

8. Cool (Yes, This Matters)

Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture. Slice, slather with butter, and enjoy every bite.

Tips And Tricks For Best Results

• Don’t rush bulk fermentation. Under-proofed dough = dense loaf.
• If your cranberries feel very dry, soak them in warm water for 10 minutes and pat dry before adding.
• Use rice flour for dusting if you want that dramatic bakery look.
• The longer cold proof (closer to 48 hours) gives the most complex flavor.

Storing Leftovers

The best way to store sourdough is at room temperature in a paper or cloth bag for a few days, or sliced and frozen for longer storage, as the fridge dries it out quickly.

For short-term, use an airtight plastic bag or beeswax wrap to keep it soft for up to a week; for longer, freeze slices (separated by parchment) for easy toasting later, and refresh older loaves with a quick re-bake. 

Faqs

Can I use fresh cranberries?
Not recommended. They release too much moisture and can affect the crumb. Stick to dried.

Can I add nuts?
Yes! Walnuts or pecans pair beautifully. Add them during the cranberry fold stage.

Why didn’t my loaf rise much?
Most likely your starter wasn’t active enough or bulk fermentation was too short.

Do I have to use a Dutch oven?
It gives the best oven spring and crust, but you can bake on a stone with steam if needed.

Other Sourdough Recipes You May Enjoy!

• Chocolate Chip Sourdough Bread
• Pepperoni Pizza Sourdough Loaf
• Sourdough Discard Crackers
• Pesto Sundried Tomato Parmesan Sourdough Bread
• Roasted Garlic Rosemary Sourdough Loaf

If you tried this cranberry sourdough bread, I’d love to hear what you think! Leave a star rating and a comment below — it really helps. Share your creation on Instagram by tagging @basicswithbails or use #basicswithbails on Pinterest.