I baked this bread and it was amazing. I did make a few substitutions, but they were not the kind that would affect the recipe substantially: pecans for walnuts, dark rum for bourbon, and a mix of raisins, dried cherries and cranberries instead of all cranberries. The bread was delicious. Thanks for the great recipe. I thought the addition of spelt really added some depth to the bread's flavor.
@virginiaadams50913 жыл бұрын
This bread was amazing! I didn’t have bourbon so I used courvosier instead. My husband ate 4 slices in one day! It’s difficult to wait to cut into it. Thanks for the recipe.
@FelicitaFlores-Santana3 ай бұрын
I baked this one and it is a keeper. So delicious! Thanks.
@glassct25309 ай бұрын
Breads came out perfectly
@AvaTamar7 ай бұрын
Beautiful! Thank you so much!
@primitivedaisy3 жыл бұрын
This is going on my holiday bread list. Yum! 😊
@ginaf16833 жыл бұрын
You had me a "bourbon soaked cranberries"... let me go feed my starter :- )
@ingridgillette55733 жыл бұрын
Me too!!
@emmelia-60683 жыл бұрын
exactly! As if cranberries and walnuts and sourdough aren't good enough -- bourbon will just put it over the top excellent! Thank you Sune! :-D
@davidwkaminsky87813 жыл бұрын
Me too!!!
@nancypahl77553 жыл бұрын
I've made cranberry walnut sourdough bread based upon your delicious chocolate hazelnut bread recipe. It's divine! I add in the inclusions during the lamination stage.
@davidwkaminsky87813 жыл бұрын
I used a similar combination, cranberries, pecans with some fresh tarragon with a standard sourdough bread. It was delicious. I’m anxious to try this recipe next week! Love the bourbon!!!
@williamvanbenschoten51503 жыл бұрын
I've never used tarragon in bread. What other types of bread do you use it in?
@davidwkaminsky87813 жыл бұрын
@@williamvanbenschoten5150 This is the only time I tried it because I thought the flavor profile was a good match for the cranberries. It was pretty good. I may try some it a standard white sourdough, next. This recipe worked out very nicely but I’ll use less water next time. I’m in Orlando and the humidity outside, that day, was 99% and inside was 62%. I usually add less water, anyway, because of my altitude and generally high humidity.
@ladebs3 жыл бұрын
I've been making a cranberry and sunflower sourdough for years. Very yummy, wish I could add a pic 😉👍
@freshandzestyfood50332 жыл бұрын
You had me at : Bourbon soaked cranberries! I am so make this!!!
@Foodgeek2 жыл бұрын
I had myself at bourbon soaked cranberries 😂 I hope you'll love it 😄
@samuellim65883 жыл бұрын
Thank you for the detailed video & recipe, Mr Sune. Will bake the bread soon.
@corteltube2 жыл бұрын
Mine came out perfect…I used toasted pecans though, because I am slightly sensitive to walnut…yeah weird…but the pecans were awesome too. Now every wants me to make this bread for them😳…I will be busy this Christmas season. Thanks.
@Foodgeek2 жыл бұрын
Walnuts are pecan's evil cousin anyway 😂
@julie55hope3 жыл бұрын
Oh my! That Looks So Delicious‼️😋 I'm gonna HAVE to try your recipe. Thank you Sune. 😊😍
@virgoviking23313 жыл бұрын
You've helped me alot with bread making, thank you a ton!
@jimfromri2 жыл бұрын
Looks delicious! Definitely will have to try this. Thanks Sune.
@clagler17423 жыл бұрын
Thank you for your delicious recipe and channel 😊. This turned out beautifully - excellent texture and taste! Also easier than my usual sourdough.
@MrBritishComedy Жыл бұрын
This is a very tasty bread, even though I wouldn't mind the walnut flavor to be a bit more pronounced. I was able to increase the hydration by 10% thanks to my flour. Also, I tweaked the steps a little. Personally, I prefer to do the autolyse just with water and flour, then I add the starter, then a bit after that I add the salt and the oil. A bit after that I laminate the dough during which I add the inclusions and I take a little probe to check on the bulk fermentation. Then 2 to 3 coil folds. When the bulk fermentation is done, I do the shaping, I put the breads in the bannetons, let the breads rise for 20 minutes and then do an overnight retard. In the end, it's just a matter of choice that probably doesn't make much of a difference, not in taste anyway. Either way, I'm super happy with the result, even got a lovely ear on both breads. Can't ask for much more 🙂
@gattamom7 ай бұрын
Oof ! Difficulties for those of us inthe third world: 1. No bread flour 2. Hard to find rye flour, but got it! 3. No bourbon, rum will have to do. 4. Walnuts hard to find, pecans easier.
@Foodgeek7 ай бұрын
You can use all-purpose flour, maybe just use a little less liquid.
@FelicitaFlores-Santana3 ай бұрын
Thanks!
@jklphoto Жыл бұрын
2nd half of the bake (uncovered) is at 230 Celsius or 450 Fahrenheit. Not 150F as stated at 11:32
@LuMo19803 жыл бұрын
I just put my weekly breads (one 20% spelt and one 20% rye) in the fridge for cold ferment, I'll do one extra with this recipe next week as I have all flours on hand :]
@roberttschaefer3 жыл бұрын
Spelt is always a delicious addition to the flour mix, but have you tried Kamut yet? My goodness it’s so incredibly good. I also like the golden hue to the bread it imparts.
@LuMo19803 жыл бұрын
@@roberttschaefer Not yet, I checked on my local mill's website and they are selling organic Kamut albeit not cultivated/milled locally like my other flours. I'll take 1kg next time to do a couple experiments before buying more.
@SuperDavidEF3 жыл бұрын
It sure looks good to me. Then again, all your bakes do. I haven't tried any inclusions in my bread lately. Might be time to do it again!
@AB-qo3xh3 жыл бұрын
My mouth's watering just from reading the title, can't wait to try this
@corteltube2 жыл бұрын
On my list for tomorrow….thanks Sune.
@billabrams42713 жыл бұрын
Looks great. Putting on my list!
@colleengarcia48865 ай бұрын
Absolutely delicious!
@rachelw1316 Жыл бұрын
This looks amazing. Will be making today!
@monikaj32962 жыл бұрын
Wunderbar!! I’m definitely going to try making this one!! 😊👍
@editastarobinskaya59102 жыл бұрын
Thanks a lot tomorrow I will bake
@prudence_melwenn3 жыл бұрын
Sounds sooo good, I will give it a try very soon. I love the Linea t-shirt
@pompeyexileuk2053 жыл бұрын
That looks lush! I haven't got any straight Bourbon, but I do have some Jack Daniels Tennessee Honey Whiskey which I think I'll have a go at using.
@lbazemore5852 жыл бұрын
This also works with Calvados soaked Montmorcy cherries and walnuts!!!
@unclefoodchew50092 жыл бұрын
Hi Sune, I am from Malaysia and have been following your methods since the very beginning of my Sourdough journey and I am so grateful for your channel. The Suneism influence in my baking is HUGE. Thank you so much. Back to this video, why do you add the Walnut Oil? Is it to add extra walnutty flavour or smoothness to the dough? Thank you.
@Foodgeek2 жыл бұрын
I tested it out with walnut oil and I thought that the amount of flavor that you get from the oil isn't worth the lack for crispiness 😊 Feel free to add oil 😁
@unclefoodchew50092 жыл бұрын
@@Foodgeek Thank you for your reply. I just ordered the Walnut Oil online (its not easy to find around my area), will sure give it a try and let you know the result. Thanks again.
@chengheongsee4864 Жыл бұрын
Hi, I am from Malaysia. Walnut oil is not a common oil and not easily avsilable here. May i know if i can substitute the walnut oil with corn oil or melted butter. Tq in advance
@Foodgeek Жыл бұрын
@chengheongsee4864 You can. Of course, you won't get an as intense taste of walnut.
@joysgirl3 жыл бұрын
Looks like a winner, I can't wait to try this. Just waiting on your recipe page fix. ❤️
@Foodgeek3 жыл бұрын
It's fixed.
@Foodgeek3 жыл бұрын
fdgk.net/walnut-cranberry-sourdough-bread-recipe
@emmelia-60683 жыл бұрын
@@Foodgeek mine still says "page not found," and can't find the recipe on your site by searching -- but I'll try again later as I will definitely want to print this recipe for the binder! :-)
@Foodgeek3 жыл бұрын
@@emmelia-6068 i solved the problem 😊
@joysgirl3 жыл бұрын
@@Foodgeek, I'm trying to pull it up on my Android phone and it still says "oops."
@MyWillbot3 жыл бұрын
This is exactly how I made my last cranberry walnut loaf with one exception. How do you keep from burnt and bitter cranberries and walnuts on the bottom of the pan/loaf?
@lanmandragoran80723 жыл бұрын
I cook a lot of sourdough, some with cranberry & walnut inclusions, and I haven’t noticed that personally, I cook at the same temperatures Sune does, and ever since I started putting my Dutch oven on a wire rack instead of directly on top of the thick pizza stone that I leave in my oven, I’ve stopped having burnt bottoms.
@ly8243 жыл бұрын
My eyes shine when I heard Bourbon
@DanA-bw7rh2 жыл бұрын
I make a cranberry walnut SD but without the bourbon soaked berries (nor do I toast the walnuts) but that's going to change! 😄. Question for you Sune. You always say to use a container with "straight sides" during the bulk fermenting. I use a round 4 liter Cambro and don't seem to have any issue with it being round. What is the significance of the straight sided container.
@Foodgeek2 жыл бұрын
Round is fine as long as the sides aren't slanted. It's purposefully I don't say a square or rectangular container :) The problem with the slanted sides, is the greater the angle, the harder to tell how much the bread has grown :)
@jamesprice46473 жыл бұрын
I am gonna make it.
@ethanbutler14457 ай бұрын
Thanks. Made walnut & sour cherry. First time doing inclusions. Delicious
@adohrfarms13 күн бұрын
Looks great! Why does this recipe call for 25% rise, whereas others are double?
@Foodgeek13 күн бұрын
Well, I've updated my recommendations. If you proof warm, go for 25%. If you proof at room temp, go for 50%, and if you proof cold, go for 100% 😊
@Kokeshiflower7 ай бұрын
Could some dry yeast be added in addition? I would like to add sourdough for flavour but want a slightly quicker fermenting loaf
@santolify2 жыл бұрын
Why did I not see this before!!! I just soaked my cranberries in water..
@lisanielsen74853 жыл бұрын
Baked off this am it is delicious! A new favorite. I always know I can trust your recipes❤️
@JonathanSundy Жыл бұрын
Does the alcohol functionally impact the behavior of the dough? If I were taking that idea and applying it to my standard sourdough recipe would I want to go with a higher hydration level or tweak the ferment (perhaps expect it to be slower), or need to add the oil or sugar?
@JansenMaaike3 жыл бұрын
Do I understand it correctly that the bread goes into the oven when it's still cold from the fridge?
@Foodgeek3 жыл бұрын
Yes 😊
@japalsen2 жыл бұрын
I’ve been watching your testing videos….very good. I wonder what the cranberries would taste like smoked in ginger water?
@Crazybug8093 жыл бұрын
Interesting recipe ! I don’t have walnut oil , can I substitute with olive oil or avocado oil ?
@snowbird6855 Жыл бұрын
I would substitute with a heat tolerant oil, walnut oil becomes damaged and inflammatory with heat, it should be for salads only.
@me14762 жыл бұрын
Hello Sune, thanks for this recipe. I tried it but it came out flat. Is it because I didn't put the oil since I had none? Or is it because I used the kitchenaid mixer? Gonna try it again tmr. Can you tell me if I must substitute the oil with something else. Also, what is rhubarb mixing. Vielen dank
@galenrog3 жыл бұрын
Personally, I do not like walnuts. I have, however, been using a variety of seeds with cranberries for quite some time. Actually, whatever dried fruit and seeds (or nuts) are in the house that I like. For those who have occasional problems with burning on the loaf bottom, reduce temperatures by 10 degrees. If this does not work, remove the baking steel or stone from your oven or place a wire rack on the steel to provide circulation under the cast iron. Time for more coffee.
@VorsichtStufe2 жыл бұрын
I preferred to add nuts, when folding the dough, just before putting them into the basked. That way the nuts don't reach the surface of the dough. (Almost) All are hidden inside.
@marekruba38643 жыл бұрын
Could you please fix the link to the written recipe?
@Foodgeek3 жыл бұрын
What is wrong with it? I fixed it once 😊
@marekruba38643 жыл бұрын
I was getting 404 respond but now it's perfectly OK. Thank you for your excellent work - greetings from Poland.
@bonniecooper45462 жыл бұрын
Sune … is it necessary to add walnut oil?? Can I leave it out if I don’t have any on hand
@AzumiKuroshi14 Жыл бұрын
I don’t have spelt flour, can I use just bread flour?
@Foodgeek Жыл бұрын
Yes, or whatever whole grain flour you like :)
@gabrielladelfinadiblasio73983 жыл бұрын
Wow!! 😋
@per6983 жыл бұрын
if i cant find spelt flour, can I just add more bread flour/rye flour to my dough?
@Foodgeek3 жыл бұрын
I'd go for extra rye 😊
@per6983 жыл бұрын
@@Foodgeek thanks!
@saltaroe192 жыл бұрын
Why do you use a baking steel with your Dutch oven?
@tonynelson17002 жыл бұрын
Not necessary related to this recipe which is amazing but do you have any techniques to prevent tearing of the dough when adding inclusions? On occasion when I do decide to add inclusions, the dough almost falls apart when adding things to it. Mainly when adding wet ingredients even when dried with a paper towel.
@susansmith74152 жыл бұрын
Try reducing the hydration of your dough to around 70% and adding nuts/cranberries after bulk fermentation. Gently spread out the dough to a rectangle or square and sprinkle over the inclusions, press in like a focaccia then roll up to a tube, then roll up the short end again. Tighten the top of the dough, pinch ends, dust with rice flour and into the banneton for overnight rise, covered in the fridge. Slash, bake at 450 degrees on parchment paper on a pizza stone, spritz, cover with stainless steel bowl for 20 mins. then 20 or so more to 200 internal temp. I only use all purpose flour so don't get the oven spring but its still delicious and well baked and the fruit doesn't burn.
@acaryadasa3 жыл бұрын
I can't help thinking that it would probably be just fine to mix in the nuts and fruits in the initial mixing. What do you think?
@RuthlynWills3 жыл бұрын
No, nuts cut into the dough and prevent the gluten strands from strengthening properly
@acaryadasa3 жыл бұрын
I know that's the theory, but I've seen Sune bust too many baking theories to just believe it without a test.
@RuthlynWills3 жыл бұрын
Fair enough because I've never tried it that way myself.
@hearthstoneplayerzeiti31912 жыл бұрын
Can u tell me why my dough is a lot wetter than yours. After all fold it held its shape but after bulk 25% it lost it shape and had problems shaping
@ozzywee2 жыл бұрын
can i substitute the sourdough starter with poolish?
@Rye_d_baker3 жыл бұрын
Some difficulties to the link of the recipe.
@lisanielsen74853 жыл бұрын
Me too!
@Foodgeek3 жыл бұрын
Try again 😊
@Rye_d_baker3 жыл бұрын
@@Foodgeek not clear page. It’s garbled.
@Foodgeek3 жыл бұрын
Ra'ed, can you send me a screenshot to the email in the about page?
@Rye_d_baker3 жыл бұрын
@@Foodgeek email is not going through too. I’ll keep trying. But it gives error can’t open this page
@roxanae57852 жыл бұрын
Thank you so much for such a wonderful recipe, I made your recipe of this delicious bread this weekend following the steps and your technique , I used raisins instead of cranberries and walnuts, the results were amazing, I am so happy 😀, I will try to use more raisins next time from 30.4 % to 40%, as per hubby’s request 😁, have you tried higher content in your formulas before? your feedback is highly appreciated.
@pizdamatii50013 жыл бұрын
looks like a great recipe. do you have any advice on how to adapt this recipe for using commercial instant yeast instead of sourdough (maybe using a pre-ferment)?
@claudiaascencio3863 Жыл бұрын
Hola!, me proporcionas los Ingredientes por favor
@nalanitorres71066 ай бұрын
I assume I can make one large loaf instead of 2 small loaves?
@sachamira3 жыл бұрын
Looks yumm, on the written recipe I missed the 122 grams of starter.
@russell24492 жыл бұрын
Sune, you're a mad fool for that butter, lol, so how's your cholesterol doing ;?D Lol, I'm just jealous cuz I do love me some butter too, but since the last time my doctor told me my triglycerides were so high that they couldn't read the others, well I've had to switch to those "smart spreads" , but I still do enjoy a bit of guilty pleasure once in a while (probably will when I try out this recipe ;?). 👍👍👍
@Foodgeek2 жыл бұрын
I love butter, but I don't eat a lot of it. My cholesterol is just fine :) In my head you can eat anything you want as long as it's in moderation :)
@russell24492 жыл бұрын
@@Foodgeek I heartily agree, although moderation does take willpower, something I'm often in short supply of (if only that came in a pill, lol). But don't forget that excess has its place too, or as the saying goes, "Moderation in all things, including moderation." ;?D
@Foodgeek2 жыл бұрын
@@russell2449 I am by no means extremist, but I try to be more health conscious than I was in my youth :)
@NancyAnneMartin3 жыл бұрын
You lost me at Walnut. I am deathly allergic! I would, however, like to make a sourdough that has cranberries in it. Do you have any non tree nut recommendations to go with them?
@MichaelRei992 жыл бұрын
You should let those cranberries macerate at least overnight.
@benstern20793 жыл бұрын
Printed Recipe has incorrect quantities. It has the amounts of each component for a SINGLE loaf. Your clip has double the amount! In both you say to divide the dough into two loafs. The printed quantities will be enough for a roll, not a loaf.
@Foodgeek3 жыл бұрын
I don't know where you are looking, but the written recipe has the same amounts as the video. For 2 700g loaves 😊
@benstern20793 жыл бұрын
@@Foodgeek the recipe when printed on paper has quantities for one 1350 loaf. Print it out and see for yourself. I can send you a scan if you want.
@Foodgeek3 жыл бұрын
@@benstern2079 Please do. The recipe looks correct when I print it.
@benstern20793 жыл бұрын
Use the button that says PRINT.
@Foodgeek3 жыл бұрын
I did. The recipe looks correct.
@boomish692 жыл бұрын
Ahh man I wish you wouldn’t put music in the background..
@lanmandragoran80723 жыл бұрын
Check out this technique on putting inclusions into sourdough. kzfaq.info/get/bejne/o7OVo5er196cqqM.html. I really appreciate you putting together this recipe and showing the technique in detail. I’ve been guessing at a recipe by feel and I can’t wait to try this!
@russf65723 жыл бұрын
I absolutely LOVE 99.9% of your recipes Sune! But Walnuts aren't something I enjoy and Cranberry's only once a year (when served with turkey). _Thanks anyway bro!_
@drticzon2 жыл бұрын
This will be the next bread I will attempt to make. Thank you for the idea. PS: I subscribed, and will be watching all your videos.