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Walnut and Cranberry Sourdough Bread

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  3. Walnut and Cranberry Sourdough Bread
Posted Date : 22 May 2025
A classic walnut and cranberry sourdough bread recipe infused with artisan rye sourdough powder and type 55 flour for bakeries and gourmet bread menus.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 60 MINS

Ingredients

• le’sourdo® RoggenArte – 100 g 
• SwissBake® T55 Flour – 1000 g 
• Water – 650 g to 700 g 
• Salt – 18 g 
• Fresh Yeast – 25 g 
• Walnuts – 50 g 
• Cranberries – 50 g 

Method

Dough Mixing & Development: 

• Measure & mix all ingredients using a spiral mixer until smooth and well developed. 
• Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. 
• Ensure the final dough temperature is between approx. 24°C to 26°C. 
• Rest the dough for 30 minutes. 

 

Final Handling & Baking:

• Divide into 600 g loaves and place on floured boards. 
• Proof at 32°C, 85% humidity for 40 minutes. 
• Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.

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