Baking Great Bread at HomeThe Holiday Loaf Worth Making
IntermediateCranberry WalnutBread
by Henry Hunter
Tart cranberries pop against toasted walnuts with a that shatters when you slice it.
Fermentation
16-20 hours
Bake Time
45-50 minutes
Yield
1 loaf (900g), 12-14 slices
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Make this cranberry walnut bread for the holidays. Choose between tangy or quick yeasted version. Perfect for Thanksgiving and Christmas.
Equipment Needed
Ingredients
Levain (build night before)
Dough
Night Before
Build Your Levain
Mix 50g active with 100g water (80-85°F) and 100g bread flour in a clean jar. Stir until combined, cover loosely, and let sit at room temperature overnight. You want it bubbly and doubled by morning, with a domed top.
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Combine starter and water
Mix 50g active with 100g water (80-85°F) in a clean jar.
Add flour
Add 100g bread flour and stir until combined.
Rest overnight
Cover loosely and let sit at room temperature overnight (8-10 hours). It should be bubbly and doubled by morning.
Precise Timers
Use these interactive timers to track your stages.
Levain Ferment
Morning
Prepare Inclusions
Toast walnuts and soak cranberries before mixing your dough.
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Toast walnuts
Spread walnuts on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let cool completely, then chop coarsely.
Soak cranberries
Soak dried cranberries in warm water for 15 minutes to plump them. Drain well and pat completely dry with a towel.
Precise Timers
Use these interactive timers to track your stages.
Toast Walnuts
Soak Cranberries
8-9 AM
Mix the Dough
Combine your with water and flour for the .
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Dissolve levain
In a large bowl, add 375g water (80-85°F) and dissolve all of your into it.
Add flour
Add 500g bread flour and mix with your hands until no dry flour remains. The dough will look shaggy and rough.
Autolyse
Cover and let rest for 45 minutes. This develops without effort.
45 minutes
: developing while you wait.
Precise Timers
Use these interactive timers to track your stages.
Autolyse
9:45-10 AM
Add Salt and Develop Strength
Incorporate salt and begin building structure.
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Add salt
Sprinkle 10g salt over the dough.
Incorporate
Pinch and fold the dough repeatedly for about 5 minutes until the salt is fully incorporated and the dough starts to tighten up.
Rest
Cover and rest for 30 minutes.
30 minutes
Let the dough rest before s.
Precise Timers
Use these interactive timers to track your stages.
Salt Incorporation
Rest
10:30 AM - 11:30 AM
Stretch and Folds with Inclusions
Build strength and incorporate the cranberries and walnuts.
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First fold (10:30 AM)
Wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times total.
Test dough strength
Try adding a small handful of cranberries and walnuts. If the dough tears or goes slack, do another set of folds, wait 30 minutes, then try again.
Add half inclusions
If the dough holds together, add half your cranberries and walnuts and fold them in gently. Rest 30 minutes.
Second fold (11 AM)
Another round of s. Add remaining cranberries and walnuts if not already added. Rest 30 minutes.
Third fold (11:30 AM)
Final s. The dough should feel smooth, strong, and slightly puffy.
Precise Timers
Use these interactive timers to track your stages.
Fold 1
Fold 2
Fold 3
11:30 AM - 3:30 PM
Bulk Fermentation
Let the dough at room temperature for about 4 hours total. Watch for these signs: volume increased by 50%, dough looks visibly puffed with a dome on top, finger indent slowly springs back halfway, bubbles visible under the surface.
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Monitor fermentation
Cover and let . Watch for 50% volume increase, visible bubbles, and dome formation.
Check readiness
Press a finger in—the indent should slowly spring back halfway. Trust what you see over the clock.
~4 hours
: developing flavor and strength.
Precise Timers
Use these interactive timers to track your stages.
Bulk Fermentation
Shaping
Shape Your Loaf
Create for a beautiful rise in the oven.
Boule (Round)
Classic round shape for baking.
RecommendedClick each step to mark complete
Pre-shape
Turn dough out onto a lightly floured surface. into a round by pulling edges toward the center, creating tension on the surface.
Bench rest
Let rest 15-20 minutes uncovered ().
Final shape
Flip the dough so smooth side is down. Fold edges to center again, creating a tight ball. Flip over and drag across counter to build .
Into banneton
Place seam-side up in a well-floured or bowl lined with floured towel.
The Final Step
Bake Your Loaf
method for maximum and .
Baking Methods
method for maximum and .
Equipment: {{Dutch-oven}} with lid
Preheat
Place with lid in oven and preheat to 450°F for at least 30 minutes.
Prepare loaf
Turn loaf out onto parchment paper. the top with a or sharp knife—one deep slash down the center works great.
Load Dutch oven
Carefully remove hot , drop in loaf (parchment and all), and cover with lid.
Steam bake
Bake covered for 20 minutes for .
Finish bake
Remove lid and continue baking 25-30 minutes until deep golden brown and internal temp reaches 205-210°F.
Cool
Transfer to wire rack and cool for at least 1 hour before slicing. The is still setting.
Nutrition Facts
Per 1 slice (~75g) • servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
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