Cranberry Goat Cheese Sourdough Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cold Proof: Cover and refrigerate the dough for 12-18 hours to develop flavor and improve texture with a long, slow fermentation.
- 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.
- 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.
- 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
