Next, I fold in the dried cranberries and cubes of brie cheese gently. I like to do this by using wet hands to prevent sticking. It’s such a treat when you bite into a piece of cheese or a tart cranberry, adding bursts of flavor to every slice! After thoroughly incorporating these ingredients, I cover the bowl with a damp cloth and let it rise for about 4 to 6 hours at room temperature, performing stretch-and-fold techniques every 30 minutes during the first two hours to help strengthen the dough.
Once the dough has roughly doubled in size, I gently turn it out onto a floured surface and shape it into a taut ball. I place it into a banneton, seam-side up, and cover it to rest for another hour. Meanwhile, I preheat my oven to 450°F (232°C) and place my Dutch oven inside to heat up as well. This step is crucial as it creates a steamy environment, perfect for crust development.
Carefully, I extract the hot Dutch oven and place a sheet of parchment paper on the bottom for easy transfer later. I flip the dough out of the banneton and lift it into the pot. I like to score the top with a sharp knife or lame, which allows for controlled expansion as the bread bakes. Then, I put the lid on and bake it for 30 minutes. After that, I remove the lid and bake for an additional 15 to 20 minutes until it turns a gorgeous golden brown. The smell wafting through my kitchen during this time is simply irresistible!
Pro Tips for Best Results
I tested this three ways: using different types of flours, varying hydration levels, and even changing the baking time. Trust me, starting with 3 cups of bread flour usually yields the best texture. If you want a lighter crumb, you can incorporate a little all-purpose flour. I’ve found that adding an extra splash of water can also create a more open crumb, but be careful not to overdo it!
Another thing I’ve learned is to be patient with the fermentation times. If the dough hasn’t fully risen after 6 hours, don’t panic! Every kitchen varies in temperature and humidity. Feel free to let it sit longer; I’ve had wonderful results letting my dough rest for up to 8 hours before shaping.
Lastly, when it comes to the cranberries, I prefer to soak them in warm water for about 10 minutes beforehand. This simple step helps plump them up and keeps them from absorbing moisture from the bread dough. I promise you won’t regret it!
Common Mistakes to Avoid
One common mistake I made when first attempting this recipe was not measuring my ingredients accurately. Sourdough baking is a science, and using a scale can make a world of difference. If you’re using cups, ensure they are leveled off, but I highly recommend investing in a kitchen scale for consistent results. (See the next page below to continue…)