Classic Cranberry Brie Sourdough Bread
This recipe guides you through making a delicious sourdough bread with the delightful additions of dried cranberries and creamy Brie cheese. It's perfect for a rustic loaf with a hint of sweetness and savory notes.
Equipment
- Large bowl
- Banneton (or bowl lined with floured towel)
- Dutch oven
- Sharp blade (lame or razor)
- Wire rack
Ingredients
Dough
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 cup filtered water
- 1.5 teaspoons fine sea salt
- 1/2 cup dried cranberries preferably unsweetened or lightly sweetened
- 4 oz Brie cheese, cut into 1/2-inch cubes
- 1 tablespoon honey or maple syrup Optional
Instructions
Prepare Your Sourdough Dough
- Combine starter, flour, water, salt, and optional sweetener in a large bowl, mix until shaggy, then rest for 30 minutes.
- Perform 4-6 sets of stretch and folds over 2-3 hours, incorporating cranberries and Brie after the second or third set.
Shape the Dough
- Gently shape the dough into a round or oval, creating surface tension while keeping inclusions inside.
Cold Proof
- Place the shaped dough seam-side up in a floured banneton or lined bowl, cover, and refrigerate for 12-18 hours.
Bake Using Method 1 (The Classic Dutch Oven Bake)
- Preheat a Dutch oven to 475°F (245°C) in your oven for at least 30 minutes.
- Carefully invert the cold-proofed dough into the hot Dutch oven.
- Score the top of the dough with a sharp blade.
- Bake covered for 20 minutes, then remove the lid and bake for another 25-35 minutes until golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool Completely
- Transfer the baked bread to a wire rack and cool for at least 1-2 hours before slicing.
Notes
The cold proof helps develop flavor and makes the dough easier to handle. Ensure your starter is very active for the best rise. Adjust baking time based on your oven and desired crust color.