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Cranberry Goat Cheese Sourdough 2025 11 20 163240 150x150 1

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

Scale
  • 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

  1. Feed your starter: 8-12 hours before mixing, ensure your sourdough starter is active, bubbly, and passes the float test.
  2. 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.
  3. 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.
  4. Stretch and fold: Perform 4-6 sets of stretch and folds over a period of 2-3 hours, spaced 30 minutes apart.
  5. 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.
  6. 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.
  7. 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.
  8. Final proof: Cover and refrigerate for 12-18 hours for flavor development and final proofing.
  9. Preheat the oven: Set your oven to 500°F (260°C) with a Dutch oven inside.
  10. 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.
  11. 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.

  • Author: soukaina
  • Prep Time: 720 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://spreadrecipes.com/cranberry-goat-cheese-sourdough/