Cranberry Goat Cheese Sourdough Recipe

Introduction

This Cranberry Goat Cheese Sourdough combines tart dried cranberries and creamy goat cheese within a tangy, crusty sourdough loaf. The subtle hint of honey and orange zest adds a delightful twist, making it perfect for breakfast or a savory snack.

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

1. Step 1: Feed your sourdough starter 8-12 hours before mixing your dough, ensuring it’s active, bubbly, and passes the float test.
2. Step 2: In a large bowl, mix water with bread and whole wheat flours until no dry spots remain. Cover and rest for 30-45 minutes.
3. Step 3: Add starter and salt to the dough. Use wet hands to incorporate by pinching and folding until fully combined. Cover and rest for 30 minutes.
4. Step 4: Perform 4-6 sets of stretch and folds over 2-3 hours, spaced 30 minutes apart.
5. Step 5: During the final stretch and fold, gently incorporate dried cranberries, chilled goat cheese crumbles, honey, and orange zest if using.
6. Step 6: Allow dough to bulk ferment at room temperature until increased by about 50% in volume and appears bubbly, typically 1-2 hours after final fold.
7. Step 7: Turn dough onto a lightly floured surface and shape into a round boule or oval batard. Transfer to a floured banneton or lined bowl, seam side up.
8. Step 8: Cover and refrigerate for 12-18 hours for final proof and flavor development.
9. Step 9: Preheat oven to 500°F (260°C) with Dutch oven inside. Transfer cold dough to parchment, score, and place in preheated Dutch oven. Bake covered for 20 minutes, then uncover, reduce heat to 450°F (230°C) and bake 20-25 more minutes until deep golden and internal temperature reaches 205-210°F.
10. Step 10: Cool completely on a wire rack for at least 2 hours before slicing and enjoying.

Tips & Variations

• For extra flavor, soak dried cranberries in warm water or orange juice for 10 minutes before adding to the dough.
• If goat cheese is too soft to crumble, briefly chill or freeze it to make handling easier.
• Orange zest is optional but adds a fresh brightness—try substituting with lemon zest for a different citrus note.
• Adjust honey sweetness to taste; reduce or omit if you prefer a less sweet bread.

Storage

Store the cooled bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 1 month. Reheat slices in a toaster or oven to restore crispness and soften the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sweetened cranberries instead of unsweetened?

Yes, sweetened cranberries will work but will add more sugar to the bread. Adjust the honey amount accordingly if you want to keep the balance.

How do I know if my sourdough starter is active enough?

It should be bubbly and double in size within 4-6 hours after feeding. Perform the float test by dropping a small bit of starter in water—it should float if ready to use.

Cranberry Goat Cheese Sourdough Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Cranberry Goat Cheese Sourdough is a flavorful artisan bread combining the tangy richness of goat cheese with the subtle sweetness of dried cranberries, infused with a touch of honey and brightened by orange zest. Made with a well-fed, active sourdough starter and a blend of bread and whole wheat flours, this loaf develops a crisp, golden crust and a tender, bubbly crumb through an extended fermentation and baking in a Dutch oven.

• Author: Victoria
• Prep Time: 15 minutes (plus 8-12 hours for starter feeding and 12-18 hours cold proof)
• Cook Time: 45-50 minutes
• Total Time: 21-22 hours including starter feed, bulk fermentation, cold proof, and baking
• Yield: One 1.5-pound loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American Artisan

Ingredients

Scale 1x2x3x

Dough

• 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

Add-ins

• 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 Starter: Feed your sourdough starter 8-12 hours before mixing the dough, ensuring it’s active, bubbly, and passes the float test for proper leavening power.
2. Autolyse: In a large bowl, combine the water with bread flour and whole wheat flour until there are no dry patches. Cover and let it rest for 30-45 minutes to hydrate the flour and start gluten development.
3. Add Starter and Salt: Add the active sourdough starter and salt to the dough. With wet hands, incorporate them by pinching and folding until fully combined. Cover and rest for 30 minutes to relax the dough.
4. Stretch and Fold: Perform 4-6 sets of stretch and folds over 2-3 hours at 30-minute intervals to build gluten strength and structure in the dough.
5. Incorporate Add-ins: During the final stretch and fold, gently fold in the dried cranberries, chilled goat cheese crumbles, honey, and orange zest (if using) to distribute them evenly without deflating the dough.
6. Bulk Fermentation: Allow the dough to bulk ferment at room temperature until it increases about 50% in volume and looks bubbly, generally 1-2 hours after the last fold.
7. Shape: Turn the dough onto a lightly floured surface, shape it into a round boule or oval batard. Place it seam side up into a floured banneton or lined bowl for support during proofing.
8. Cold Proof: Cover and refrigerate the dough for 12-18 hours to develop flavor and improve texture with a long, slow fermentation.
9. Preheat and Bake: Preheat your oven to 500°F (260°C) with a Dutch oven inside. Transfer the cold dough onto parchment paper, score the top to allow controlled expansion, then place it inside the hot Dutch oven.
10. Bake Covered and Uncovered: Bake covered for 20 minutes to trap steam and develop crust, then uncover, reduce heat to 450°F (230°C), and bake an additional 20-25 minutes until deeply golden and the internal temperature registers 205-210°F for perfect doneness.
11. Cool: Remove the bread from the Dutch oven and cool completely on a wire rack for at least 2 hours before slicing to set the crumb and enhance flavor.

Notes

• Ensure your sourdough starter is very active for the best rise and texture.
• Chilling the goat cheese before mixing helps it stay in small crumbles throughout the dough, preventing it from melting too much.
• The long cold proof in the refrigerator enhances flavor complexity and dough strength.
• Using a Dutch oven creates an ideal steaming environment for a crusty, rustic loaf.
• Allow the bread to cool fully before cutting to avoid a gummy texture.
• Orange zest is optional but adds a lovely bright note balancing the tangy cheese and sweet cranberries.

Keywords: sourdough bread, cranberry bread, goat cheese bread, artisan bread, fermented bread, homemade sourdough