Brie & Cranberry Sourdough Bread

Ingredients

• 500 g all-purpose flour

• 285 g water, room temperature

• 150 g active sourdough starter

• 9 g sea salt

• 1 (4 oz) wheel Rouge et Noir Marin French Crème Brie, cut into small cubes

• 1 cup fresh or frozen cranberries (no need to thaw if frozen)

• 2 tablespoons sugar

• Zest of ½ lemon

• 1 tablespoon butter (for cranberries)

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🥖 Step-by-Step Instructions

1️⃣ Prepare & Feed the Sourdough Starter

A strong starter = better rise and flavor.

1. Feed your sourdough starter with:

   • ½ cup flour

   • ½ cup water

2. Mix well, loosely cover, and let sit at room temperature for 3–24 hours.

3. Your starter is ready when:

   • It has doubled in size

   • It’s bubbly and active

   • It passes the float test

Starter Care Tips

• Store starter in the refrigerator between bakes

• Feed weekly if baking often, monthly if occasional

• Always bake with an active, fed starter

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2️⃣ Mix the Dough

Time: 10 minutes + 30-minute rest

1. In a large bowl, combine:

   • 500 g flour

   • 150 g active starter

   • 285 g water

   • 9 g sea salt

2. Mix until a shaggy dough forms.

3. Knead gently for 1 minute, just until combined.

4. Cover with plastic wrap and a towel.

5. Rest for 30 minutes.

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3️⃣ First Rise (Bulk Fermentation)

Time: 8–12 hours (overnight)

1. After resting, gently knead or stretch the dough once more to build structure.

2. Cover and let rise overnight at room temperature.

3. Dough should look:

   • Puffy

   • Smooth

   • Slightly domed with visible bubbles

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4️⃣ Prepare the Cranberries

Time: 5 minutes

1. In a small pot over low heat, add:

   • 1 tablespoon butter

   • Cranberries

   • Sugar

   • Lemon zest

2. Cook gently for 2–3 minutes, stirring often, until cranberries soften and become slightly jammy.

3. Remove from heat and let cool slightly.

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5️⃣ Fold in Brie & Cranberries

This is where the magic happens ✨

1. Preheat oven to 425°F (220°C) with a Dutch oven inside.

2. Turn dough out onto lightly floured parchment paper.

3. Gently stretch the dough into a loose rectangle (it doesn’t need to be perfect).

4. Evenly sprinkle:

   • Cubed brie

   • Warm cranberry mixture

5. Fold dough in thirds like a letter, then fold in half.

6. Repeat gently if needed to distribute fillings.

7. Shape into a tight round boule.

8. Score the top with a sharp knife or lame.

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6️⃣ Bake the Brie & Cranberry Sourdough

1. Carefully transfer the dough (with parchment) into the preheated Dutch oven.

2. Cover and bake for 25 minutes.

3. Remove lid and bake another 20–25 minutes, until:

   • Deep golden brown

   • Crisp, crackly crust

4. Transfer to a wire rack and cool completely before slicing.

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📝 Additional Tips

• Let the bread cool fully to protect the crumb and prevent cheese from leaking

• This loaf is amazing for grilled cheese with bacon or prosciutto

• Serve with honey, butter, or alongside a soft cheese board

• The cranberries add brightness without overpowering the sourdough flavor