Take your traditional Sourdough loaf up a notch by adding some nuts and fruit. The flavors are delicious! Basically, there’s nothing like a slice of warm “fresh out of the oven” Cranberry Pecan Sourdough Loaf of bread.
How To Make a Cranberry Pecan Sourdough Loaf
Making a Cranberry Pecan Sourdough Loaf may sound intricate. However, if you follow the easy steps below, you’ll have a loaf on the table in no time.
Day 1
- Mix the Dough (Autolyse):
- In a large bowl, combine the starter and water. Next, add the flour and stir until no dry spots remain. It’ll be shaggy and sticky—don’t worry! Cover and let it rest for 15 minutes. Basically, this helps the flour hydrate and kickstarts gluten development.
- Add Salt:
- After the rest, add the salt. Mix by hand (pinching and folding) or with a dough whisk until fully incorporated. Nonetheless, the dough will feel wet and stretchy.
- Bulk Fermentation with Stretch and Folds:
- Cover the bowl with a towel. Let the dough rest for 4 hours. It will rise and be puffy, usually increasing in size by 50%. Timing depends on your starter’s strength and room temp.
- Afterward, over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. This builds strength in the dough.
- Add Your Mix-Ins: At your 2nd stretch ‘n fold, gently mix in the drained cranberries and chopped pecans. Spread them evenly as you fold to avoid clumping. Add a little bit of the mix-ins at each fold step. Continue with the third and forth stretch n’ fold as usual. Be careful not to tear the dough.
Final Step
- Shape the Loaf:
- Turn the dough onto a lightly floured surface. Gently shape it into a round or oval by folding the edges toward the center, like the shape of an envelope. Move the dough back and forth on the counter, creating tension.
- For the final shape, flip it seam-side up, tighten it into a ball (or batard), and place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel.
Day 2
- Proofing:
- Cover, place in a grocery bag and let it proof in the refrigerator overnight (12-15 hours) for a slower ferment and deeper flavor. It’s ready when it’s puffed up and holds a slight indent when poked.
- Preheat and Prep:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 -60 minutes. If using a Dutch oven, you’ll bake with the lid on first to trap the steam.
- Score and Bake:
- Turn the dough onto parchment paper. Score the top with a sharp blade or lame—a simple slash or “x” score works great.
- Place the dough (with parchment paper) into the hot pot, cover, and bake for 25 minutes. Remove the lid and bake another 20 minutes until deep golden brown.
- Cool:
- Finally, let the loaf cool on a wire rack for at least 1-2 hours before slicing. This helps the crumb set and keeps it from getting gummy.
What Are Mix-Ins
Sourdough mix-ins are ingredients mixed into the dough. Specifically, during the stretch-and-fold stage or just before shaping—to add flavor, texture, or visual appeal.
Popular options include:
Savory Mix-Ins
- Olives: Kalamata, green, or black—pitted and chopped. Adds a briny punch.
- Cheese: Cheddar (cubed or grated), parmesan (grated), feta (crumbled), or gouda. Melty or distinct pockets, depending on type.
- Herbs: Rosemary, thyme, oregano, or basil—fresh (chopped) or dried. Subtle or bold flavor infusion.
- Roasted Garlic: Whole cloves or mashed. Sweet, mellow depth.
- Seeds: Sesame, sunflower, pumpkin, or flax—toasted for crunch.
- Sun-Dried Tomatoes: Chopped and patted dry. Tangy and chewy.
- Jalapeños: Fresh, diced. Spicy kick, pairs well with cheese.
Sweet Mix-Ins
- Dried Fruit: Cranberries, raisins, apricots, or figs—chopped if large. Sweet bursts.
- Nuts: Walnuts, pecans, almonds—toasted and roughly chopped. Crunchy richness.
- Chocolate: Chunks or chips (dark, milk, or white). Decadent and melty.
- Cinnamon: Ground, often paired with sugar or raisins. Warm and aromatic.
- Citrus Zest: Orange or lemon. Bright and zesty lift.
Unique Combos
- Jalapeño-Cheddar: Spicy and cheesy.
- Fig-Walnut: Sweet and nutty.
- Rosemary, Oregano, thyme, garlic – Flavors of Tuscany.
- Coffee-Chocolate: Bold and indulgent.
Why Use Fresh Milled Flour
Fresh milled flour has all of the nutrients still left intact. Here are some facts about real wheat straight from the field below. We’ve been misled about true fresh harvested wheat that is turned into flour. Here are 2 pages out of my book, Sourdough Made Simple – Make Simple Sourdough Bread (Using Fresh Milled Flour). Learn How To Grind Your Own Wheat.
Can I Use All-Purpose Flour
Yes, you can. Most of the Sourdough bread you see on social media are using all-purpose flour. Personally, there is no nutrients in that flour. I’ve never used it as I want the nutrition from fresh milled flour. Feel free to use it though!
Why Cranberry & Pecans
A cranberry pecan sourdough loaf is a rustic bread that combines the tangy flavor of sourdough with the sweet-tart pop of cranberries and the rich, nutty crunch of pecans. So delicious!
Tips
- Starter Check: Make sure your starter is at its peak—doubling in size within 4-6 hours of feeding.
- Hydration: If your dough feels too stiff, add a splash more water (5-10g) when mixing. Specifically, Sourdough can vary based on flour and humidity.
- Flavor Boost: Toast the pecans lightly (350°F / 175°C for 8-10 minutes) before adding—they’ll taste richer.
- Cranberries: Soaking prevents them from sucking moisture out of the dough.
- Baking: After the lid comes off, turn the heat down to 400°allowing your loaf not to burn.
Pin For Later
What pairs well with Cranberry Pecan Sourdough Loaf
It’s amazing fresh, toasted, or on a charcuterie board. I also enjoy eating Cranberry Pecan Sourdough Loaf as a sandwich. It’s so yummy with chicken salad or as a turkey sandwich with cheese, lettuce, tomato, avocado and mayo. So, enjoy your loaf!
Tools I Used
Dried Cranberries (infused with apple juice)
Banneton Bowl
Danish Whisk
Cranberry Pecan Sourdough Loaf
A cranberry pecan sourdough loaf is a rustic bread that combines the tangy flavor of sourdough with the sweet-tart pop of cranberries and the rich, nutty crunch of pecans.
Ingredients
Dough
- 400 g Fresh-Milled Flour (I use half of hard white wheat and khorasan)
- 100 g Heritage Wheat or Hard White Bread Flour (Unifine or Stone Milled)
- 350 g Water (Room temperature, about 70-75% hydration)
- 100 g Active Sourdough Starter (nice and bubbly)
- 11 g Mineral Salt
Add-Ins
- 100 g Dried Cranberries (soaked in warm water for 15 minutes, then drained)
- 75 Pecans (lightly toasted and roughly chopped)Instructions
Instructions
- Mix the Dough (Autolyse):In a large bowl, combine the starter and water. Add the flour and stir until no dry spots remain. It’ll be shaggy and sticky—don’t worry! Cover and let it rest for 15 minutes. This helps the flour hydrate and kickstarts gluten development.
- Add Salt:After the rest, add the salt. Mix by hand (pinching and folding) or with a spoon until fully incorporated. The dough will feel wet and stretchy.
- Bulk Fermentation with Stretch and Folds:Over the next 4 hours, let the dough rest. It will rise and be puffy, usually increasing in size by 50%. Timing depends on your starter’s strength and room temp.Next, over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. This builds strength in the dough.After the second fold, gently mix in the drained cranberries and chopped pecans. Spread them evenly as you fold to avoid clumping. Continue with the third and forth stretch n’ fold as usual.
- Shape the Loaf:Turn the dough onto a lightly floured surface. Gently shape it into a round or oval by folding the edges toward the center, like the shape of an envelope. Move the dough back and forth on the counter, creating tension.For the final shape, flip it seam-side up, tighten it into a ball (or batard), and place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel.
- Second Rise (Proofing):Cover and let it proof in the refrigerator overnight (12-15 hours) for a slower ferment and deeper flavor. It’s ready when it’s puffed up and holds a slight indent when poked.
- Preheat and Prep:Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside for at least 45 -60 minutes. If using a Dutch oven, you’ll bake with the lid on first to trap steam.
- Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame—a simple slash or “x” score works great.Dutch oven method: Place the dough (with parchment paper) into the hot pot, cover, and bake for 25 minutes. Remove the lid and bake another 20 minutes until deep golden brown.Baking stone method: Slide the dough onto the stone, add steam (toss ½ cup boiling water into a hot tray below), and bake for 45-50 minutes total.
- Let the loaf cool on a wire rack for at least 1-2 hours before slicing. This helps the crumb set and keeps it from getting gummy.
Notes
- Starter Check: Make sure your starter is at its peak—doubling in size within 4-6 hours of feeding.
- Hydration: If your dough feels too stiff, add a splash more water (5-10g) when mixing. Sourdough can vary based on flour and humidity.
- Flavor Boost: Toast the pecans lightly (350°F / 175°C for 8-10 minutes) before adding—they’ll taste richer.
- Cranberries: Soaking prevents them from sucking moisture out of the dough.
- Baking: After the lid comes off, bump the heat down to 400 allowing your loaf not to burn.
I hope you enjoy this Cranberry Pecan Sourdough loaf. As always, if you make it, I’d love to see yours. Tag me on Instagram or share this post to Pinterest.
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