Amazing Cranberry Pecan Pumpkin Seed Sourdough
This was created completely by accident. I was testing out some combinations in preparation of some future sourdough classes and let me tell you, it will be on rotation. It’s just delightful – subtly sweet with perfectly distributed nuts and seeds. I was also inspired by the fig jam I made earlier in the summer so I added some to the water to add something so special to this loaf. If you don’t have fig jam, just use whatever jam you have on hand. Do yourself a favor and make this amazing cranberry pecan pumpkin seed sourdough!
We have been enjoying them so much I made a bunch for my daughter’s bake sale fundraiser at her school. Believe me, they sold fast! You can even switch things up a bit if you want. Try cherries or raisins instead of cranberries and walnuts or sunflower seeds instead of pecans and pumpkin seeds! I highly recommend using Azure Standard for their juice sweetened cranberries and organic pecans. Check them out here. I bought the sprouted pumpkin seeds at Costco.
If you want a fall inspired higher protein bread check out my pumpkin bread here (your kids will thank you)
Cranberry Pecan Pumpkin Seed Sourdough
Ingredients
- 350 grams warm water
- 50 grams fig jam (or any sweet jam you have on hand)
- 75 grams bubbly peak starter
- 600 grams organic unbleached AP flour
- 10 grams salt
- Approx 1/4 cup each dried cranberries, chopped pecans and sprouted pumpkin seeds
Instructions
Feed your starter 4-6 hours before you are ready to mix up your dough so it’s nice and bubbly and at peak.
Mix water, starter, jam and mix until milky. Add flour and salt. Mix until no flour is present and let it rest for 60 minutes
Do first stretch and fold. In 30 minutes add the cranberries, pecans and pumpkin seeds. You can swap these out for other mixins if you would like. Perform the 2nd stretch and fold and 1 more 30 minutes later and 3 more every 15 minutes after that.
Allow to rest on the counter overnight or for 8-10 hours until risen, puffy and proofed. This will happen faster in the warmer months and slower in the cooler months. I put a shower cap on my bowl, you can use plastic wrap or foil. Keep it covered during bulk ferment so a hard crust doesn’t form.
Dump out onto the counter shape by pulling into a rectangle and then roll it up. Use the counter to create tension and tuck and shape into a tight ball.
If you want to bake immediately preheat your Dutch oven during the last hour of bulk fermentation. Or put your shaped loaf into a banneton basket top side down and cold ferment to bake later. The longer it cold ferments, the more the sourdough flavor will develop.
Preheat Dutch oven with the lid on 450 for at least 30 minutes, 60 is better.
Place dough onto parchment paper and score top with a lame. I do a cross but you can get fancy if you’d like. It can be more difficult to score loaves with mixins so keep that in mind.
Pull the Dutch oven out, add your dough (flip the loaf onto parchment so the bottom is now on top) and bake covered for 30 minutes. After 30 minutes remove cover and bake for 10 more minutes.
If your oven runs hot check at 5 minutes to see how brown the top is.
Once done, allow to cool on a wire rack. Leaving the parchment on can make it moist so many sure you remove that right away. Make sure you let it cool before cutting into it or it can get gummy.
Notes
Change it up with other dried fruit, nuts and seeds!
