My dough feels really sticky

Cranberries add a touch of extra moisture, so some stickiness is normal. Use damp hands or a damp bench scraper when folding and shaping, and make sure the walnuts are fully cooled before adding them.

My loaf spread more than I expected

This is usually a sign of over-fermentation. I recommend moving to preshape when the dough reaches about a 70 percent rise so it still has enough strength for shaping.

Gummy spots usually come from slicing too early. Let the loaf cool for at least 1.5 to 2 hours for the best texture. Also, be sure to use dried cranberries rather than fresh ones, since fresh cranberries release too much moisture.

The cranberries or walnuts keep falling out

Add the inclusions during the later bowl folds when the dough already has strength, and add them in small portions. Gentle repeated folding keeps everything tucked inside.

Why did my dough turn a little purple?

Some of the color comes from the cranberries, but walnuts can also react slightly with the dough and tint it purple. It is completely normal and part of the character of this loaf.

Cranberry Walnut Sourdough (Small-Batch with Discard)

Slices of cranberry walnut bread on a wooden board showing plenty of cranberries and walnuts in each slice

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Small, artisan-style cranberry walnut bread made with sourdough discard. Bright cranberries and toasted walnuts make it perfect for winter baking.

Author: George
Prep Time: 20 minutes
Rise and Chill Time: 4 hours
Cook Time: 40 minutes
Total Time: 5 hours
Yield: 1 small artisan loaf 1x
Category: Bread
Method: Oven
Cuisine: American

Ingredients

Scale

270 g bread flour
30 g whole wheat flour
210 g water (room temperature)
60 g sourdough discard (unfed, stirred)
15 g honey (about 1 Tbsp)
6 g salt (about 2 tsp kosher salt, or 1¼ tsp table salt)
½ tsp instant yeast
75 g toasted and cooled walnuts, chopped
75 g dried cranberries (not fresh)

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Instructions

Mix the dough
In a large bowl, mix water, sourdough discard, honey, salt, and yeast. Add both flours and stir until no dry bits remain. The dough will be sticky.
Rest 20 to 30 minutes
Cover the bowl and let the dough hydrate.
Build strength (first folds)
Do two bowl folds, 30 minutes apart. Cover between folds.
Add the cranberries and walnuts
Divide the inclusions into three portions. Add one portion during each of the next folds, then do one more gentle fold to finish strengthening the dough.
Bulk rise
Cover the bowl and rise until puffy and about 70 percent larger, 30 minutes to 1 hour depending on room temperature.
Preshape and rest
Turn the dough out gently, shape into a loose round, and rest for 15 to 20 minutes.
Final shape
Shape into a small round or oval, keeping the inclusions tucked inside. Place seam side up in a floured banneton.
Chill the dough
Cover and refrigerate for 30 to 60 minutes to firm the dough for easier scoring.
Preheat the oven
Place your Dutch oven inside and preheat to 450°F for at least 30 minutes.
Score and bake
Transfer the chilled dough onto a bread sling or parchment paper. Score on the counter, then lower into the hot Dutch oven. Add a few ice cubes for steam.
Bake 20 minutes covered, then 20 to 25 minutes uncovered until deep golden brown (internal temperature 200–205°F).
Cool completely
Transfer to a rack and cool for 1.5 to 2 hours before slicing to avoid a gummy crumb.

Notes

Substitute whole wheat flour with more bread flour if you prefer a lighter loaf.
Maple syrup can be used instead of honey.
Use dried cranberries, not fresh, for best texture.
Toast walnuts ahead of time and let them cool completely before folding into the dough.
If using active dry yeast instead of instant yeast, bloom it in the water with the honey first, then proceed with the recipe.

Find it online: https://www.myeclecticbites.com/cranberry-walnut-bread/