We’ve officially entered the holidays and this Cranberry Artisan Sourdough Bread is the exact sort of festive bread you need in your life. This sourdough loaf is beautiful, delicious, and mine is easy to make. With subtle hints of tartness, silky texture, it simply elevates your meal to another level. Cranberries are also packed with antioxidants and shown to boost gut function (which we love!). I used homemade cranberry sauce that I naturally sweetened with apple sauce. Enjoy and tag me if you make it!
Makes 1 Sourdough Artisan Bread | Total Fermentation: 24 - 48 hours | Bake Time: 40 minutes | Process Video
Tools you need to make Cranberry Artisan Bread:
- Kitchen Scale - I recommend this digital scale or this non-digital scale
- Proofing Basket - I recommend this brand. If you don't have a proofing basket, I recommend using a Tupperware that is similar in size to the proofing basked and line it with a folded cloth so it cradle the bread. If you go this route, be sure to cover you bread with a cloth to keep it from drying out.
- Cast Iron Dutch Oven - I recommend investing in this lodge cast iron. Using a covered cast iron will your bread the rise, crust, and tender crumb you're looking for.
- Scoring Tool - I actually like to buy mine from Etsy sellers like this one but this one is also great.
- Dough Scraper
What ingredients you need to make Cranberry Artisan Bread:
- 400g Bread Flour - I used King Arthur Bread Flour & 20% of Farmer Ground Whole Wheat Flour
- 300g Water
- 1/4 Cup or 60g Cranberry Sauce - I used homemade cranberry sauce naturally sweetened with apple sauce
- 80g Sourdough Starter
- 8g Sea Salt
How to make this Cranberry Artisan Bread:
- Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 80g of active, bubbly starter, it makes sense to feed at least 60 grams of water and 60g of flour the night before.
- *Optional* Autolyse Dough, 1 - 2 hours : In a large bowl or Tupperware, combine flour and water. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you're done. Cover with a lid or cloth.
- Bulk Fermentation: Ferment your dough at room temperature for 6-10 hours or until it doubles in size. Perform a few stretch and folds every hour or two if you have time.
- Add Cranberry Sauce: Sprinkle water onto your table (so the dough doesn't stick) and dump out your dough. Use your palms to gently press it out. Spread 1/4 cup of your favorite cranberry sauce.
- Pre-shape + Overnight Cold Proof: Now fold like a package and place covered in the fridge overnight. And as a friendly reminder the slower you ferment your dough, the better for you it gets.
- Shape: The next day shape using your favorite technique.
- Second Proof (two options): Cover and place in the fridge for another night or rest at room temperature for 1-2 hours. Whatever is convenient for you.
- Score + Bake: Place your Dutch oven into your oven and preheat to 500 degrees. When the oven is preheated, cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out. Lifting from the parchment paper edges, place your dough in the preheated Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 20 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.