Description
A recipe for making sourdough bread filled with creamy brie cheese and tart dried cranberries.
Ingredients
Scale
- 350g active sourdough starter
- 500g bread flour
- 350g water
- 10g salt
- 150g dried cranberries
- 200g brie cheese, cubed
Instructions
- Mix starter, flour, and water to form a shaggy dough. Let rest for 30 minutes.
- Add salt and mix until incorporated. Perform four sets of stretch and folds every 30 minutes.
- After the final set of folds, let the dough bulk ferment until it has increased in volume by about 30-50%.
- Gently shape the dough into a round or oval. Let it rest for 20 minutes.
- Flatten the dough slightly. Distribute the cranberries and brie cubes evenly over the surface. Fold the dough over to enclose the fillings.
- Perform final shaping and place the dough seam-side up in a floured banneton.
- Cold proof the dough in the refrigerator for 12-18 hours.
- Preheat your oven and Dutch oven to 500°F (260°C) for one hour.
- Carefully turn the cold dough out onto parchment paper. Score the top surface.
- Bake in the Dutch oven, covered, for 20 minutes at 500°F (260°C).
- Remove the lid, reduce the temperature to 450°F (232°C), and bake for another 20-25 minutes until deeply browned.
- Cool completely on a wire rack before slicing.
Notes
- Use fresh, active sourdough starter for best results.
- If you prefer a tangier flavor, cold proof the dough for a longer period.
- Ensure the brie is cold when incorporating it to prevent it from melting too early.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 12
- Cholesterol: 30
Keywords: sourdough bread, brie, cranberry, artisan bread, homemade bread, baked goods