Leftover Cranberry Sauce Sourdough Sandwich Bread
This leftover cranberry sauce recipe for a delectable cranberry sourdough sandwhich loaf is the perfect pair for leftover turkey and cranberry mayo. It's a very basic sourdough loaf bread with cranberry sauce mixed in - easy peasy!
Ingredients
- 3 Cups Organic White Flour
- 2 tsp. Sea Salt
- 3 Tbsp. Raw Sugar
- 1/2 Cup Sourdough Starter
- 1/2 Cup Leftover Cranberry Sauce Make this a heaping 1/2 cup.
- 1/2 Cup Water
Instructions
- Mix 3 cups of flour, 2 teaspoons of sea salt, and 3 tablespoons of raw sugar in a medium sized bowl.
- In a separate bowl, mix 1/2 cup of starter, 1/2 heaping cup of cranberry sauce, and 1/2 cup of water until incorporated.
- Add the wet mix to the dry mix and mix well.
- Cover the bowl and set it aside for half an hour. Then, perform 1-2 sets of stretches and folds. Repeat this process 2 more times, 30 minutes apart. Form the dough into a ball and let it rest in the bottom of the bowl and re-cover it.
- Set aside and ferment the dough for at least six hours. The dough should swell and take on a smooth look. Use the fingerprint test to see if it is properly proofed.
- Line a bread pan with parchment paper and form the dough into a log. Place the dough in the pan and invert an oiled bread pan on top to cover the dough. Let it rise until it doubles in size. Be patient because this can take several hours!
- Remove the inverted bread pan and cut three slashes into the top of the bread dough. Return the pan to act as a lid.
- Place the bread pan with the inverted pan on top into your oven and set the temperature to 425F/218C. Be sure the inverted bread pan has been oiled. Bake for 25 minutes.
- Reduce the temperature to 400F/204C and remove the inverted bread pan. Bake for another 25 minutes. If the crust begins to burn, cover it with foil.
- Take the internal temperature of the loaf - if it's between 200F and 205F (93C - 96C), it's done. If not, return it to the oven for another 5 minutes and check the temperature again.
- Remove the loaf from the bread pan and allow it to completely cool on a bakers rack. This can take several hours or even overnight.
Notes
If you'd like to use maple syrup or honey instead of sugar, reduce the water by 2 tablespoons.
Some recipes that call for inclusions (things you add to the dough) in sourdough bread direct you to incorporate those after the fermentation (proofing) cycle. Thatwill work but with sauce it's a little harder to do because the gluten has been activated in the dough and doesn't want to make room for the inclusion.
For this recipe, I prefer to add the cranberry sauce in the initial mix simply because it's easier!
If you're new to sourdough and terms like "stretch and fold" and "finger test", please see the notes section of the article below.
Tried this recipe?Let us know how it was!