Cranberry Brie Sourdough Bread with Rosemary and Pecans
This artisanal sourdough bread features a delightful combination of tangy cranberries, creamy brie, toasted pecans, and aromatic rosemary, all baked into a rustic loaf with a perfectly crisp crust.
Equipment
- large bowl
- Dutch oven
- sharp knife or razor
- wire rack
- banneton or a bowl lined with a floured towel
Ingredients
Bread
- 150 g active sourdough starter
- 500 g bread flour
- 350 g water
- 10 g salt
Inclusions
- 150 g brie cheese cut into 1/2-inch cubes and chilled
- 100 g dried cranberries lightly chopped if large
- 50 g pecans toasted and roughly chopped
- 1 tablespoon fresh rosemary finely chopped
Instructions
Autolyse
- Combine starter, water, flour, and salt in a large bowl, mix until shaggy, then rest for 30 minutes.
Mixing
- Perform the first set of stretches and folds, then gently incorporate the brie, cranberries, pecans, and rosemary.
Bulk Fermentation
- Continue with 3-4 sets of stretches and folds over 2-3 hours and bulk ferment at room temperature until the dough increases in volume by 30-50%.
Shaping
- Turn the dough onto a floured surface, pre-shape, rest for 20-30 minutes, then perform the final shaping.
Cold Proof
- Transfer to a floured banneton or towel-lined bowl, cover, and refrigerate for 12-18 hours.
Baking
- Preheat oven with a Dutch oven to 450°F (232°C), transfer cold dough, score, and bake covered for 25-30 minutes.
- Remove the lid and continue baking for 15-20 minutes until golden brown and the internal temperature is 200-210°F (93-99°C).
Cooling
- Transfer to a wire rack and cool completely before slicing.
Notes
Chilling the brie makes it easier to cut and prevents it from melting too quickly into the dough. For best results, allow enough time for the cold proof, as it significantly enhances the flavor and texture of the sourdough. Do not slice the bread until it has cooled completely; this allows the internal structure to set and prevents a gummy texture.