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Cranberry, Pecan, and Dark Chocolate Sourdough

This is a sweet take on a sourdough loaf. It makes amazing breakfast toast!

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250g active, bubbly starter (Mine is rye)
800g Shipton Organic #4
175g Shipton Stoneground Wholemeal
25g Shipton Light Rye
600g water
200g milk
20g fine sea salt
100g brown sugar
2 Tb melted coconut oil
200g chopped pecans
150g dried cranberries
150g dark chocolate chips


Mix starter with milk, and water, until dissolved and bubbly, then add flours, and sugar. Mix to a shaggy dough. Cover and sit for 40 minutes.
While your dough sits, toast pecans at 180C for 10 minutes.
After 40 minutes, add salt with the first set of stretch and fold, then rest.
After another 40 minutes, stretch and fold, then gently fold in coconut oil, pecans, chocolate chips and cranberries. They might not all mix in, but the next set of folds will incorporate them. Rest.
After another 40 minutes, do 4 coil folds, then bulk prove until the dough is soft, jiggly, and ready for shaping.
Pre-shape...then rest for 15 minutes.
Final shape and place into bannetons or towel lined bowls, or colanders dusted with rice flour.
Place in the refrigerator for ~12 hours.
Preheat oven to 230c, with Dutch oven (or other covered cooking vessel) inside.
Score and bake loaves for 45 minutes at 230, with several layers of parchment or foil underneath. The bottom can darken without.
This will make 3 smaller loaves, or two large loaves.


Added by: Jessica Gray

Tags: Bread Sourdough fruit Chocolate

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