Baking bread has become one of my favorite pastimes, especially since moving to Morocco, where the markets are filled with local grains and seasonal flavors. This Cranberry Goat Cheese Sourdough recipe blends the tangy richness of goat cheese with the sweet-tartness of cranberries, making it a perfect companion for cozy evenings or holiday gatherings. The first time I attempted this recipe, I was astonished by how something so seemingly complex could come together so beautifully baking really is a magical process!
What Makes This So Good
- Unique flavor pairing: The sweet cranberries and creamy goat cheese create a delightful contrast.
- Artisan texture: The sourdough fermentation process gives the bread a crispy crust and soft interior.
- Health benefits: With whole wheat flour and dried fruit, this bread is a wholesome addition to your meals.
Ingredients
- 150g (3/4 cup) active sourdough starter, fed and bubbly
- 300g (1 1/4 cups) filtered water at room temperature
- 450g (3 3/4 cups) bread flour
- 50g (1/3 cup) whole wheat flour
- 10g (1 3/4 tsp) fine sea salt
- 120g (1 cup) dried cranberries, preferably unsweetened
- 115g (4 oz) goat cheese, chilled and crumbled
- 15g (1 tbsp) honey
- 5g (1 tsp) orange zest (optional)
Smart Swaps
- For gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend.
- For vegan: Use a plant-based cream cheese instead of goat cheese and maple syrup instead of honey.
- For a different flavor: Swap cranberries with dried cherries or figs.
Directions
- Feed your starter: 8-12 hours before mixing, ensure your sourdough starter is active, bubbly, and passes the float test.
- Mix the dough: In a large bowl, combine the water with the bread and whole wheat flours until no dry spots remain. Cover and let it rest for 30-45 minutes.
- Incorporate starter and salt: Add the fed starter and salt to the dough. Using wet hands, pinch and fold until fully combined. Cover and rest for another 30 minutes.
- Stretch and fold: Perform 4-6 sets of stretch and folds over a period of 2-3 hours, spaced 30 minutes apart.
- Add cranberries and goat cheese: During the last stretch and fold, gently incorporate the dried cranberries, goat cheese crumbles, honey, and orange zest if using.
- Bulk ferment: Allow the dough to rise at room temperature until it has increased by about 50% in volume and appears bubbly this usually takes 1-2 hours after the final fold.
- Shape the dough: Turn the dough onto a lightly floured surface, shaping it into a round boule or an oval batard. Transfer it to a floured banneton or a lined bowl, seam side up.
- Final proof: Cover and refrigerate for 12-18 hours for flavor development and final proofing.
- Preheat the oven: Set your oven to 500°F (260°C) with a Dutch oven inside.
- Bake the bread: Transfer the cold dough onto parchment, score it, and place it into the preheated Dutch oven. Bake covered for 20 minutes, then uncover, reduce the heat to 450°F (230°C), and bake for an additional 20-25 minutes, until deep golden brown and the internal temperature reaches 205-210°F.
- Cool: Allow it to cool completely on a wire rack for at least 2 hours before slicing and enjoying.
Pro Tips
- Make-ahead: This bread can be refrigerated overnight, and the flavor improves with longer fermentation times.
- Transport: If you plan to take this bread somewhere, keep it in a cloth bag rather than plastic to maintain its crust.
- Re-crisping: To refresh leftovers, pop slices in a toaster or a preheated oven for a few minutes until the crust is crispy again.
Variations
- Herbed Cranberry Goat Cheese: Add 1-2 tsp of fresh herbs like rosemary or thyme during the final knead for an aromatic twist.
- Nutty Delight: Incorporate chopped walnuts or pecans along with the cranberries for extra texture and flavor.
- Cheese Lovers: Replace half the goat cheese with feta for a saltier, creamier mixture.
Serving Ideas
Serve this beautiful loaf with a charcuterie platter, or enjoy it toasted with a spread of butter or a scoop of creamy hummus. It’s also excellent for making sandwiches, especially with turkey or roasted vegetables!
Storage & Reheating
Store any leftover bread in a cloth bag at room temperature to maintain its crust. For longer storage, freeze slices in an airtight container. To reheat, place the frozen slices in a toaster or lightly warm them in the oven.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour gives a better rise and texture due to its higher protein content.
What should I do if my dough doesn’t rise?
Ensure your sourdough starter is active and bubbly before starting. If the dough hasn’t risen after the recommended time, it may need more warmth or time.
How can I check if my bread is done baking?
The bread should be a deep golden brown and have an internal temperature between 205-210°F (96-99°C). You can also tap the bottom; it should sound hollow.
Cranberry Goat Cheese Sourdough
A delightful and flavorful sourdough bread with tangy goat cheese and sweet dried cranberries, perfect for cozy evenings or holiday gatherings.
- Total Time: 780 minutes
- Yield: 1 loaf
Ingredients
- 150g (3/4 cup) active sourdough starter, fed and bubbly
- 300g (1 1/4 cups) filtered water at room temperature
- 450g (3 3/4 cups) bread flour
- 50g (1/3 cup) whole wheat flour
- 10g (1 3/4 tsp) fine sea salt
- 120g (1 cup) dried cranberries, preferably unsweetened
- 115g (4 oz) goat cheese, chilled and crumbled
- 15g (1 tbsp) honey
- 5g (1 tsp) orange zest (optional)
Instructions
- Feed your starter: 8-12 hours before mixing, ensure your sourdough starter is active, bubbly, and passes the float test.
- Mix the dough: In a large bowl, combine the water with the bread and whole wheat flours until no dry spots remain. Cover and let it rest for 30-45 minutes.
- Incorporate starter and salt: Add the fed starter and salt to the dough. Using wet hands, pinch and fold until fully combined. Cover and rest for another 30 minutes.
- Stretch and fold: Perform 4-6 sets of stretch and folds over a period of 2-3 hours, spaced 30 minutes apart.
- Add cranberries and goat cheese: During the last stretch and fold, gently incorporate the dried cranberries, goat cheese crumbles, honey, and orange zest if using.
- Bulk ferment: Allow the dough to rise at room temperature until it has increased by about 50% in volume and appears bubbly this usually takes 1-2 hours after the final fold.
- Shape the dough: Turn the dough onto a lightly floured surface, shaping it into a round boule or an oval batard. Transfer it to a floured banneton or a lined bowl, seam side up.
- Final proof: Cover and refrigerate for 12-18 hours for flavor development and final proofing.
- Preheat the oven: Set your oven to 500°F (260°C) with a Dutch oven inside.
- Bake the bread: Transfer the cold dough onto parchment, score it, and place it into the preheated Dutch oven. Bake covered for 20 minutes, then uncover, reduce the heat to 450°F (230°C), and bake for an additional 20-25 minutes, until deep golden brown and the internal temperature reaches 205-210°F.
- Cool: Allow it to cool completely on a wire rack for at least 2 hours before slicing and enjoying.
Notes
This bread can be refrigerated overnight, and the flavor improves with longer fermentation times. Store leftover bread in a cloth bag at room temperature to maintain its crust.
- Prep Time: 720 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian