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cranberry-walnut-kefir-sourdough-bread

Cranberry Walnut Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir, packed with tart dried cranberries and toasted walnuts. A cozy, tangy loaf perfect for the holidays or any day.
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Prep Time 45 minutes
Cook Time 45 minutes
16 hours
Total Time 17 hours 30 minutes
Servings: 12
Course: Bread, Breakfast, Dessert
Cuisine: American, French, Italian, Western
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 450 grams bread flour
  • 50 grams whole wheat flour
  • 150 grams plain whole milk kefir
  • 200 grams water
  • 100 grams active sourdough starter
  • 10 grams fine sea salt
  • 100 grams dried cranberries
  • 100 grams walnuts toasted and chopped
  • 1 teaspoons orange zest
  • 1 tablespoons extra flour for tossing add-ins

Equipment

  • Dutch oven
  • Bench scraper
  • Parchment paper
  • Wire cooling rack

Method
 

  1. 1: Mix the dough: In a large bowl, whisk 150 grams plain whole milk kefir, 200 grams water, and 100 grams active sourdough starter together. Add 450 grams bread flour and 50 grams whole wheat flour. Mix until no dry flour remains. Cover and rest 30 minutes (autolyse).
  2. 2: Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. 3: Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. 4: Add cranberries, walnuts, and orange zest: Toss 100 grams dried cranberries, 100 grams walnuts, toasted and chopped, and 1 teaspoons orange zest in 1 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the cranberries and walnuts, then fold and do one more stretch and fold to distribute evenly.
  5. 5: Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
  6. 6: Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. 7: Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. 8: Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
  9. 9: Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. 10: Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Toast the walnuts in a dry pan for 5 minutes before using, this brings out their flavor. Soak the dried cranberries in warm water for 10 minutes if they feel hard, then drain and pat dry. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.