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.
Servings: 12 slices
Calories: 191kcal
Ingredients
- 125 g active sourdough starter
- 325 g warm water
- 500 g bread flour
- 10 g salt
- 1 cup dried cranberries
Instructions
- 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.
- Mix the Dough – In a large bowl, dissolve the active starter in warm water until it looks milky. Add the bread flour and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
- Rest & Hydrate – Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water, making the dough easier to handle.
- Stretch & Fold – 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.
- 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.
- Cold Proof for Deep Flavor – Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor). Wrap a damp tea towel around the bread dough to keep it fresh and moist.
- Score & Bake Like a Pro – Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip the dough onto parchment paper, dust lightly with rice flour (optional), and score the top of the dough with a razor blade or sharp knife. Transfer to the preheated Dutch oven, bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.
- 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.
Nutrition
Serving: 12slices | Calories: 191kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 326mg | Potassium: 47mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.4mg