Description
Cranberry and goat cheese are having a moment in this sourdough – the tangy-sweet combo will make you wonder why you’ve been settling for plain bread all these years.
Ingredients
Scale
- 150g (3/4 cup) active sourdough starter, fed and bubbly
- 300g (1 1/4 cups) filtered water at room temperature
- 450g (3 3/4 cups) bread flour
- 50g (1/3 cup) whole wheat flour
- 10g (1 3/4 tsp) fine sea salt
- 120g (1 cup) dried cranberries, preferably unsweetened
- 115g (4 oz) goat cheese, chilled and crumbled
- 15g (1 tbsp) honey
- 5g (1 tsp) orange zest (optional)
Instructions
- Feed your sourdough starter 8-12 hours before mixing your dough, ensuring it’s active, bubbly, and passes the float test.
- In a large bowl, mix water with bread and whole wheat flours until no dry spots remain. Cover and rest for 30-45 minutes.
- Add starter and salt to the dough. Use wet hands to incorporate by pinching and folding until fully combined. Cover and rest for 30 minutes.
- Perform 4-6 sets of stretch and folds over 2-3 hours, spaced 30 minutes apart.
- During the final stretch and fold, gently incorporate dried cranberries, chilled goat cheese crumbles, honey, and orange zest if using.
- Allow dough to bulk ferment at room temperature until increased by about 50% in volume and appears bubbly, typically 1-2 hours after final fold.
- Turn dough onto a lightly floured surface and shape into a round boule or oval batard. Transfer to a floured banneton or lined bowl, seam side up.
- Cover and refrigerate for 12-18 hours for final proof and flavor development.
- Preheat oven to 500°F (260°C) with Dutch oven inside. Transfer cold dough to parchment, score, and place in preheated Dutch oven. Bake covered for 20 minutes, then uncover, reduce heat to 450°F (230°C) and bake 20-25 more minutes until deep golden and internal temperature reaches 205-210°F.
- Cool completely on a wire rack for at least 2 hours before slicing and enjoying.