Cranberry White Chocolate Sourdough
A festive sourdough loaf with tart cranberries and sweet white chocolate, built on a busy-mom-friendly schedule. Perfect for Thanksgiving, Christmas morning, or holiday gifting.
Servings 12 slices
Ingredients
- 430 g bread flour 3 ¼ c
- 70 g whole-wheat flour ½ c
- 350 –365 g water 1 ½ c
- 100 g active sourdough starter ½ c
- 10 g fine sea salt 1 ¾ tsp
- 120 g dried cranberries ¾ c
- 90 g white chocolate chips or chopped bar ½ c
- Zest of 1 orange optional for Christmas flavor
- ¾ tsp vanilla extract optional
- Optional festive finish: pistachios or spiced-orange sugar
Instructions
- Autolyse. Mix flours and 335 g water until shaggy. Rest.
- Add Starter & Salt
- Mix in starter and salt. Add reserved water as needed until dough feels supple.
- Bulk Fermentation (3.5–5 hours)
- After 30 minutes: Laminate dough, scatter cranberries, chocolate, zest.
- Perform 2–3 coil folds. Dough should rise ~60%.
- Preshape, rest 20 minutes, shape into boule or batard. Refrigerate 8–20 hours.
- Bake
- Preheat Dutch oven 475°F for 45 min.
- Bake covered 25–30 min at 465°F.
- Bake uncovered 10–15 min at 440–450°F.
- Optional: brush with syrup + sprinkle spiced sugar for Christmas bread sparkle.
Notes
- Freeze the white chocolate chips before mixing so they don’t scorch.
- Fresh cranberries may be used — halve, pat dry, and reduce water by 5–10 g.
- For minis (optional): use small pans and start checking doneness at 20–25 minutes.