A Festive Loaf: Our Favorite Cranberry & Walnut Sourdough Recipe for the Holidays

As the year begins to wind down and a festive spirit fills the air, our kitchens naturally become a little warmer, a little busier. For us, nothing says 'holiday season' quite like the aroma of a special loaf, baked with love and ready to be shared with family and friends.

This Cranberry & Walnut Sourdough is a recipe we return to year after year. It's beautiful, incredibly delicious, and filled with the classic flavors of the season. The tangy sourdough provides the perfect backdrop for the sweet-tart bursts of dried cranberries and the rich, earthy crunch of toasted walnuts. It’s a loaf that feels both rustic and celebratory, equally at home on a cheeseboard as it is toasted for a special holiday breakfast.

 

What You'll Need (Ingredients)

(This recipe makes one loaf. For our advanced bakers, we've included baker's percentages in parentheses.)

For the Leaven (prepare the night before):

1. 25g active sourdough starter (100% hydration)
2. 50g bread flour
3. 50g water (around 28°C)

For the Main Dough:

1. 450g bread flour (90%)
2. 50g whole wheat flour (10%)
3. 375g water (75%)
4. 10g fine sea salt (2%)
5. 100g leaven (20%)

For the Inclusions:

1. 100g toasted walnuts, roughly chopped
2. 80g dried cranberries

 

The Tools for the Craft

1. An active sourdough starter (our Observer's Jar is perfect for monitoring it)
2. A Baker's Foundation Scale for precision
3. Our Artisan's Danish Dough Whisk for easy mixing
4. A Baker's Bench Knife for shaping
5. An Artisan's Proofing Basket (Banneton)
6. A sharp Bread Lame for scoring
7. A Dutch Oven

 

The Method

1. Prepare the Leaven (The Night Before) In a clean jar, mix your active starter, bread flour, and warm water. Cover loosely and leave in a warm spot overnight (8-12 hours). By morning, it should be bubbly and active.

2. The Autolyse (Morning) In a large bowl, mix the bread flour, whole wheat flour, and the 375g of water until no dry bits remain. Cover and let it rest for 1 hour. This helps the flour fully hydrate and begins gluten development.

3. Mix the Final Dough Add the 100g of active leaven and 10g of salt to your dough. Using wet hands, mix and squeeze the dough for a few minutes until everything is well incorporated. Cover and let it rest for 30 minutes.

4. Bulk Fermentation & Folds (3-4 hours) This is where the magic happens. For the next 2 hours, perform a set of "stretch and folds" every 30 minutes. During your second set of folds, gently laminate the toasted walnuts and cranberries into the dough, ensuring they are evenly distributed. After the folds are complete, let the dough rest, covered, for another 1-2 hours in a warm place until it's airy and has risen by about 30-40%.

5. Shape and Final Proof Gently tip your dough onto a lightly floured surface. Pre-shape it into a tight ball (boule) or an oval (batard). Let it rest for 20 minutes, then perform the final shaping, creating good surface tension. Place the shaped dough, seam-side up, into a well-floured banneton. Cover and place in the refrigerator for a cold proof overnight (12-16 hours).

6. Score and Bake! The next morning, preheat your Dutch oven in your main oven to 250°C (480°F). Carefully turn your cold dough out onto a piece of parchment paper. Dust with a little flour and score it with confidence—a simple cross or a single, elegant slash looks beautiful with the inclusions peeking through. Bake in the preheated Dutch oven with the lid on for 20 minutes. Then, remove the lid and bake for another 20-25 minutes, until the crust is a deep, golden brown.

7. Cool Completely (The Hardest Step!) Let your loaf cool completely on a wire rack for at least 4-6 hours. This allows the crumb to set and the flavors to fully develop.

 

Serving Suggestions

This festive loaf is a star on its own, but it truly shines on a holiday platter with sharp cheddar, creamy brie, or a mild blue cheese. For a luxurious breakfast, toast a thick slice and top it with salted butter and a drizzle of honey.

We hope this recipe brings a little extra warmth and joy to your kitchen this holiday season. There is no greater gift than a loaf of homemade bread, crafted with your own hands.

Happy Festive Baking, The Crumb & Crust Co. Team