Cranberry Goat Cheese Sourdough Recipe – Sweet and Savory Artisan Loaf
This Cranberry Goat Cheese Sourdough combines the tangy flavor of sourdough with the creamy richness of goat cheese and the tart sweetness of cranberries. Perfect for holiday gatherings, brunches, or cozy baking weekends, this artisan loaf is both beautiful and delicious.
Quick Recipe Overview
| Details | Information |
|---|---|
| Preparation Time | 20 minutes (active) |
| Rise Time | 8–12 hours |
| Baking Time | 40 minutes |
| Total Time | 9–13 hours |
| Serving Size | 1 slice |
| Yield | 1 large loaf (12–14 slices) |
Ingredients
- 500 g bread flour
- 350 g water (room temperature)
- 100 g active sourdough starter
- 10 g salt
- 1/2 cup dried cranberries (soaked in warm water and drained)
- 1/2 cup crumbled goat cheese
Instructions
- Mix the Dough
- In a large bowl, combine flour, water, and sourdough starter. Mix until shaggy.
- Cover and let rest for 30 minutes (autolyse).
- Add Salt and Folds
- Sprinkle in salt and mix.
- Over the next 2 hours, perform 3–4 sets of stretch and folds every 30 minutes.
- Incorporate Fillings
- Gently fold in cranberries and goat cheese during the last fold.
- Be careful not to overmix to avoid smearing the cheese.
- Bulk Fermentation
- Cover the dough and let it rise at room temperature for 6–8 hours, or until nearly doubled.
- Shape and Proof
- Turn dough onto a floured surface. Shape into a round loaf.
- Place seam side up in a floured proofing basket. Cover and refrigerate overnight (or 2–4 hours at room temperature).
- Bake the Loaf
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Transfer dough to parchment, score the top, and carefully place into hot Dutch oven.
- Bake covered for 20 minutes, then uncovered for 20 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Nutrition Information (Per Slice – based on 14 slices)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Carbohydrates | 32g |
| Protein | 6g |
| Fat | 4g |
| Saturated Fat | 2g |
| Sugar | 5g |
| Fiber | 2g |
| Sodium | 280mg |
Tools You’ll Need
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Proofing basket (banneton)
- Dutch oven or baking stone
- Parchment paper
- Sharp lame or razor for scoring
Health Benefits
- Gut health: Naturally fermented sourdough is easier to digest and promotes healthy gut bacteria.
- Calcium and protein: Goat cheese adds protein and calcium for strong bones.
- Antioxidants: Cranberries provide vitamins C and E, plus antioxidants for immune support.
- Lower glycemic index: Sourdough bread tends to spike blood sugar less than conventional bread.
FAQs
Can I use fresh cranberries instead of dried?
Yes, but dried cranberries provide more concentrated sweetness. If using fresh, chop and pat dry before adding.
What type of goat cheese works best?
Soft, creamy goat cheese crumbles blend well into the dough without overpowering the flavor.
Can I make this bread without a Dutch oven?
Yes, you can bake on a baking stone with a tray of water in the oven for steam.
How do I store this sourdough?
Keep in a paper bag or bread box at room temperature for up to 3 days. Freeze slices for longer storage.
Can I add nuts or other ingredients?
Absolutely. Walnuts or pecans pair wonderfully with cranberries and goat cheese.
Final Thoughts
Cranberry Goat Cheese Sourdough is a bakery-quality bread that balances tangy, creamy, and sweet flavors in every slice. It’s perfect for holiday spreads, cheese boards, or simply toasted with butter. While the process takes time, the result is a beautiful artisan loaf that’s well worth the effort. Once you try this recipe, it may become a favorite for special occasions or everyday baking.
