Cranberry & Oats Sourdough Bread Recipe
Artisan Oats, Cranberry & Sourdough Bread features a golden crust generously coated in toasted oats and a moist, tender crumb enriched with sweet-tart cranberries. Crafted with le’sourdo® Durum Native, a durum wheat sourdough powder for a subtle nutty depth and balanced acidity, this loaf offers a satisfying texture and layered flavour profile. Perfect for gourmet platters, breakfast pairings, or served warm with craft beverages.
INGREDIENTS
- SwissBake® • French T65 flour – 1000g
- le’sourdo® Durum Native – 100g
- SwissBake® Rolled Oats – 150g
- Chilled Water (~10°C) – 700g to 750g
- Dried Cranberries – 150g
- Fine Sea Salt – 22g
- Fresh Yeast – 18g
- SwissBake® Rolled Oats – for topping
METHOD
In a mixing bowl of a spiral mixer, combine SwissBake® French-style T65 Flour, le’sourdo® Durum Native, and rolled oats. Add chilled water (start with 700g) and fresh yeast, then mix on slow speed for 4–5 minutes to begin hydration. Add salt and mix on fast speed for 6–8 minutes until a strong gluten windowpane develops and the dough pulls
cleanly from the bowl, adding up to 50g additional water (if required). Reduce to slow speed, incorporate dried cranberries, and mix for maximum 1 minute to distribute evenly. Target dough temperature should be 24°C to 26°C.
Transfer the dough to a lightly oiled container and bulk ferment for 90 minutes at approximately 24°C, performing one strong stretch and fold at the 45-minute mark. Divide and pre-shape into loose rounds, bench rest for 15–20 minutes, then shape into batards or boules. Lightly mist and coat with rolled oats before placing seam-side up in floured bannetons.
Proof either at ambient temperature (25°C for 60–75 minutes) or refrigerate at 4°C for 12–16 hours for cold retardation. Bake in a deck oven preheated to 240°C, inject heavy steam for 3–4 seconds, and bake for 15 minutes with steam. Open the damper, reduce temperature to 220°C, and bake for an additional 20–25 minutes until deeply golden. Cool on wire racks for a minimum of 2 hours before slicing.