🍞 Sourdough Cranberry & Chia Seed Bread
📝 Ingredients (1 medium loaf)
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100g active sourdough starter (bubbly & fed)
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350g bread flour
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50g whole wheat flour
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280g water (room temperature)
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8g salt
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80–100g dried cranberries
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1½ tbsp chia seeds (about 15g)
👩🍳 Instructions
1️⃣ Mix the Dough
In a large bowl:
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Combine water and starter.
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Add flours and mix until no dry spots remain.
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Cover and let rest 30 minutes (autolyse).
2️⃣ Add Salt & Seeds
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Add salt and mix well.
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Gently fold in cranberries and chia seeds until evenly distributed.
3️⃣ Bulk Fermentation (4–5 hours at room temp)
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Every 30 minutes for the first 2 hours, perform stretch and folds (4 rounds total).
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Let rest until dough has risen about 50% and feels airy.
4️⃣ Shape
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Turn dough onto a lightly floured surface.
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Shape into a round (boule) or oval (batard).
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Place seam-side up in a floured proofing basket.
5️⃣ Cold Proof
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Cover and refrigerate 8–12 hours (overnight).
6️⃣ Bake
Preheat oven to 475°F (245°C) with a Dutch oven inside.
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Transfer dough onto parchment.
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Score the top.
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Bake covered 20 minutes.
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Remove lid and bake another 20–25 minutes until deep golden brown.
Internal temp should reach about 205–210°F (96–99°C).
🧠 Tips
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Soak cranberries in warm water for 10 minutes if they’re very dry.
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For extra crunch, sprinkle chia seeds on top before baking.
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Let cool at least 1 hour before slicing.
🍽️ Perfect With
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Cream cheese or goat cheese
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Honey drizzle
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Toasted with butter
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Turkey & brie sandwich
If you’d like, I can also give you a slightly sweeter breakfast-style version or a no-Dutch-oven baking method.