Cranberry SOURDOUGH BREAD for Christmas Eve 🎄 Quick & Super Easy RECIPE 🤫

Описание: Dough:

340 g bread flour
60 g whole wheat flour
280 g water
200 g active sourdough starter (100% hydration)
10 g salt

Add-ins:

40 g fresh cranberries (or dried)

Warm fermentation: 4.5 hours (23-24°C / 73-75°F)
Cold fermentation: 16 hours

🌝 Morning:

Feed your starter and leave it to reach its peak.


🥣 15:30 - Dough mixing - In a bowl, mix water, starter, flour, salt until combined.

16:30 - Sprinkle chopped cranberry on top of the dough and perform the first coil fold

17:30 - 2nd coil fold

18:30 - 3rd coil fold

19:00 - 4th coil fold

🤲🏻 19:50 - Dust the work surface with flour and shape the dough into an batard (oval) or round (boule). Place it seam-side up in a floured proofing basket.

☃️ 20:00 - Put the dough in the fridge for overnight cold fermentation.


Next day:

🔥11:20 - Preheat the oven to 230°C (≈446°F) with a baking steel/stone or a Dutch oven inside. Place a tray with stones at the bottom (for steam).

💨 12:00 - Take the dough from the fridge, turn it seam-side down onto parchment, score, and place it in the oven. Add a few ice cubes or pour a cup of boiling water into the tray on the oven floor and quickly close the door to create steam.

🍞 12:20 - Carefully open the oven to release the steam and lower the temperature to 200°C (≈392°F). Close the oven and bake for another 25–30 minutes until the crust is nicely browned.


🧈🥖 Enjoy the best freshly baked bread that will amaze your guests with looks and flavor 🎄

‼️ What do you think about this 🕒 timed recipe format? Tell me in the comments!

💡 Some tips
• If you worry that this amount of starter will make the bread too sour - don’t. This loaf is very tender, aromatic, and not overly sour. It’s also quick and easy to make. Try it!
• If you want to bake the same day: after shaping, leave the dough in the basket for an additional 1–2 hours at room temperature, then bake.
• Fermentation speeds up at higher temps and slows at lower temps.
• Use a strong starter at its peak - a weak starter ferments slowly and needs more time.
• Watch your dough, take notes on times/temps/feel - step by step you’ll learn to understend all the bread making process 🤍


























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