A crusty sourdough loaf bursting with cranberries and walnuts, this bread is perfect for the winter months. Soak cranberries ahead of time to prevent them from stealing moisture from the dough. Orange zest is optional but greatly recommended: it imparts a bright, citrus flavor that pairs perfectly with tart cranberries.
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
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