Cranberry Cinnamon Sourdough
Sourdough
A festive sourdough variation studded with tart cranberries and swirled with warm cinnamon.
Prep Time
30 min
Proof Time
12h
Bake Time
45 min
Servings
10
Calories
200
Ingredients
- 500 g bread flour
- 350 g water (warm)
- 100 g active sourdough starter
- 10 g fine sea salt
Instructions
- 1
Autolyse
Mix flour and water. Cover and rest 30–60 minutes.
- 2
Add Starter & Salt
Add active starter and salt. Mix using the pinch-and-fold method until incorporated.
- 3
Bulk Ferment
Over 4–5 hours, perform 4–6 stretch-and-folds spaced 30–45 minutes apart.
- 4
Pre-Shape
Turn onto a floured surface. Shape into a loose round and bench rest 20 minutes.
- 5
Final Shape
Shape into a tight boule. Place seam-side up in a floured banneton.
- 6
Cold Proof
Cover and refrigerate 8–16 hours.
- 7
Score & Bake
Preheat Dutch oven to 500°F. Score dough. Bake covered 20 min, then 450°F uncovered 20–25 min.
Baker's Notes
“Your starter must be active and bubbly before you use it. Do the float test — if a spoonful floats in water, it's ready to leaven bread.”
— Baker Thomas Moreau
Nutrition Facts
200
cal
6g
Protein
3g
Fat
31g
Carbs
2g
Fiber
336mg
Sodium
Tips & Tricks
- •Your starter must be active and bubbly — do the float test.
- •The cold proof is where the tangy flavour develops — don't skip it.
- •Steam from the Dutch oven is essential for a crispy, blistered crust.
Reviews (3)
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
