Cranberry Pecan Artisan Sourdough Bread

Cranberry Pecan Artisan Sourdough is a delightful blend of tart cranberries and crunchy pecans, offering a flavorful twist on classic sourdough. This easy recipe creates a fluffy, golden loaf perfect for any gathering. In just a few hours, your kitchen will be filled with the warm, irresistible aroma of freshly baked Cranberry Pecan Artisan Sourdough bread.

I remember the first time I made Cranberry Pecan Artisan Sourdough Bread with my daughters on a chilly Saturday morning. The laughter we shared while kneading the dough brought back memories of baking with my mom, Julia. It felt like passing on a cherished family tradition. We enjoyed the warm, crusty loaf with homemade soup, creating a truly special moment together. If you love recipes like this, you might also enjoy our Organic Sourdough Bread—another cozy favorite in our kitchen.

Why you’ll love Cranberry Pecan Artisan Sourdough Bread

Sample Schedule: Sourdough Baker’s Timeline

Cranberry Pecan Artisan Sourdough takes more time to rise than bread made with commercial yeast, so having a baking schedule makes the process easier to manage. This sample timeline works best with a ripe, active sourdough starter and dough kept at 78–80ºF.

Step-by-Step Cooking Instructions

• Step 1: Autolyse the Dough
  In a large mixing bowl, combine the flour and water. Stir until just mixed, ensuring no dry flour remains. This step allows the flour to fully hydrate and will help develop gluten in the dough.
• Step 2: Add the Starter and Salt
  After 30 minutes of autolyse, add your bubbly sourdough starter and salt to the dough. Mix with your hands by pinching and folding to incorporate them thoroughly.
• Step 3: Bulk Fermentation
  Cover the bowl with a damp cloth and let it sit at room temperature for several hours. During this time, perform stretch and folds every 30 minutes to develop the dough’s strength.
• Step 4: Incorporate Cranberries and Pecans
  Once the dough has risen and is puffy, gently fold in the dried cranberries and toasted pecans. Make sure they are evenly distributed without deflating the dough too much.
• Step 5: Pre-shaping
  Turn the dough out onto a lightly floured surface. Gently shape it into a loose round, cover it, and let it rest for 20-30 minutes.
• Step 6: Final Shape
  Shape the dough into a tighter round. Use a bench scraper to help hold the dough’s shape and place it seam-side up in a floured banneton.
• Step 7: Proofing
  Cover the banneton with a cloth and let the dough rise for about an hour at room temperature or in the fridge overnight for enhanced flavor.
• Step 8: Preheat the Oven
  While the dough is proofing, preheat your oven to 450°F (232°C) with a Dutch oven inside, allowing it to preheat for at least 30 minutes.
• Step 9: Bake the Bread
  Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife and lift it into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid for another 15-20 minutes until golden brown.
• Step 10: Cool and Enjoy
  Once baked, transfer the bread to a wire rack and let it cool completely before slicing. This helps to set the crumb and keeps the flavors fresh.

Notes

• Tip 1: Hydration Levels
  Depending on the flour brand, you may need to slightly adjust the water content to achieve the right consistency in your dough.
• Tip 2: Fresh Ingredients
  Using fresh cranberries and pecans will enhance the flavor and texture of your bread, so choose quality ingredients.
• Tip 3: Oven Spring
  Ensure your oven is fully preheated to get the best rise during baking, resulting in a lovely crust and open crumb structure.

Cranberry Pecan Artisan Sourdough Bread – A Closer Look

This delightful Cranberry Pecan Sourdough Bread brings a flavor combination that beautifully marries the tartness of cranberries with the rich, nutty essence of pecans. The process of crafting this bread is not just about mixing ingredients; it’s a dance between time and temperature that promotes the development of complex flavors. The slow fermentation allows the natural sourdough culture to flourish, enriching each bite. The addition of cranberries adds a sweet-tart surprise that, paired with the crunch of pecans, creates a luscious texture that makes every slice a moment to savor.

Bringing It to Your Kitchen

Imagine serving a warm loaf of Cranberry Pecan Sourdough Bread on a special family gathering or holiday brunch. This bread isn’t just a side; it’s a centerpiece that enhances any meal. Picture your loved ones gathering around the table, breaking bread together and sharing stories while the aroma fills the room. Its heartfelt flavors make it perfect for slicing and slathering with butter or enjoying ahead of a festive meal with cheese and charcuterie. This is a recipe that effortlessly creates memories.

Common Mistakes to Avoid

When making Cranberry Pecan Sourdough Bread, it’s essential to keep an eye on fermentation times—too long can lead to over-proofing, while too short can yield a dense loaf. Always check the dough’s structure during bulk fermentation; it should feel airy but not overly expanded. Additionally, ensure you’re working with freshly activated starter for the best results, and remember to let the bread cool completely before slicing to prevent a gummy texture. With these tips, your baking experience will become more successful and enjoyable.

Cook Techniques

Autolyse Method

Begin making your Cranberry Pecan Artisan Sourdough Bread by mixing your flour and water. Allow this mixture to sit for about 30 minutes. This rest period helps develop gluten and improve dough structure. You will notice the dough becoming softer and smoother.

Stretch and Fold

After the autolyse, add your sourdough starter and salt to the dough. Rather than kneading, perform stretch and folds every 30 minutes for about two to three hours. This technique strengthens the dough while maintaining its airy texture. Look for a slightly elastic texture, indicating it’s ready.

Shaping the Loaf

When your dough has properly risen, gently transfer it to a floured surface. Lightly shape it into a round loaf, being careful not to deflate it. Allow it to rest for another 20-30 minutes. This final shaping enhances the crust’s texture and the loaf’s visual appeal.

Baking the Bread

Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Once hot, carefully place the shaped dough into the Dutch oven, adding a few pecans on top for decoration. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped.

Serving and Presentation Ideas

Warm with Butter

Slice your Cranberry Pecan Artisan Sourdough Bread warm and spread a generous pat of butter on top. For a delightful finish, sprinkle some sea salt and a few more pecans for crunch. Serve it on a rustic wooden board for a warm, inviting look.

As a Snack with Cheese

This artisan bread pairs beautifully with creamy cheeses. Present it on a slate platter alongside slices of brie or goat cheese. Garnish with fresh cranberries to accentuate the nutty and fruity flavors of the bread.

Toast with Jam

For a quick breakfast, toast slices of your Cranberry Pecan Artisan Sourdough Bread and top them with homemade jams or preserves. A drizzle of honey works well too. To elevate the presentation, serve on a colorful ceramic plate with a sprig of mint.

Conclusion

The Cranberry Pecan Artisan Sourdough Bread offers delightful flavors of tart cranberries and earthy pecans, making it perfect for weeknight dinners, family gatherings, or festive holidays. Its inviting aroma fills any space with warmth and cheer.

Its simplicity in preparation and elegant appearance make it feel like a restaurant-worthy dish at home. Baking this bread rekindles family traditions and brings loved ones together over a table full of delightful flavors.

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Cranberry Pecan Artisan Sourdough Bread

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• Author: Eleanor
• Total Time: 1 day 2 hours 15 minutes
• Yield: 16 slices 1x

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Description

Discover the delightful taste of Cranberry Pecan Artisan Sourdough Bread! This homemade bread combines tangy cranberries and crunchy pecans, creating a unique twist on classic sourdough. Perfect for breakfast or an afternoon snack, it’s a great way to impress your family with a flavorful treat. Packed with the richness of artisan baking, this Cranberry Pecan Sourdough recipe is a must for bread lovers. Ready to bake something special? Click to view the full recipe and elevate your baking game with this delicious creation!

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Ingredients

Scale 1x2x3x

• 35 grams ripe sourdough starter (about 2 tablespoons)
• 35 grams all-purpose flour (about 1/4 cup)
• 35 grams water (about 2 tablespoons)
• 100 grams ripe levain (scant 1/2 cup)
• 375 grams water total, 25 grams reserved for after fermentolyse (about 1 1/2 cups water, plus 1 tablespoon reserved for after fermentolyse)
• 500 grams white bread flour (about 3 3/4 cups)
• 10 grams salt, reserved for after fermentolyse (about 1.5 teaspoons)
• 75 grams pecans, roughly chopped (about 2/3 cup, reserved)
• 90 grams craisins (about 2/3 cup, reserved)

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Instructions

Step 1: Autolyse the Dough

In a large mixing bowl, combine the flour and water. Stir until just mixed, ensuring no dry flour remains. This step allows the flour to fully hydrate and will help develop gluten in the dough.

Step 2: Add the Starter and Salt

After 30 minutes of autolyse, add your bubbly sourdough starter and salt to the dough. Mix with your hands by pinching and folding to incorporate them thoroughly.

Step 3: Bulk Fermentation

Cover the bowl with a damp cloth and let it sit at room temperature for several hours. During this time, perform stretch and folds every 30 minutes to develop the dough’s strength.

Step 4: Incorporate Cranberries and Pecans

Once the dough has risen and is puffy, gently fold in the dried cranberries and toasted pecans. Make sure they are evenly distributed without deflating the dough too much.

Step 5: Pre-shaping

Turn the dough out onto a lightly floured surface. Gently shape it into a loose round, cover it, and let it rest for 20-30 minutes.

Step 6: Final Shape

Shape the dough into a tighter round. Use a bench scraper to help hold the dough’s shape and place it seam-side up in a floured banneton.

Step 7: Proofing

Cover the banneton with a cloth and let the dough rise for about an hour at room temperature or in the fridge overnight for enhanced flavor.

Step 8: Preheat the Oven

While the dough is proofing, preheat your oven to 450°F (232°C) with a Dutch oven inside, allowing it to preheat for at least 30 minutes.

Step 9: Bake the Bread

Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife and lift it into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid for another 15-20 minutes until golden brown.

Step 10: Cool and Enjoy

Once baked, transfer the bread to a wire rack and let it cool completely before slicing. This helps to set the crumb and keeps the flavors fresh.

Notes

Tip 1: Hydration Levels

• Depending on the flour brand you may need to slightly adjust the water content to achieve the right consistency in your dough.

Tip 2: Fresh Ingredients

• Using fresh cranberries and pecans will enhance the flavor and texture of your bread so choose quality ingredients.

Tip 3: Oven Spring

• Ensure your oven is fully preheated to get the best rise during baking resulting in a lovely crust and open crumb structure.

• Prep Time: 30 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 178 kcal
• Sugar: 4g
• Sodium: 4g
• Fat: 4g
• Saturated Fat: 0.4g

Keywords: Cranberry Pecan Sourdough, Cranberry Pecan Artisan Sourdough Bread