Overnight cranberry pecan sourdough

Photo: The Clever Carrot

Emilie's easy sourdough sandwich loaf, loaded with dried cranberries and toasted pecans. Mix it after dinner, bake it in the morning, and toast it with butter all week.

From Emilie Raffa at The Clever Carrot · @theclevercarrot

A long, cool overnight rise does the kneading for you and gives the loaf its tang.

You need

• 65 g (1/3 cup) bubbly, active sourdough starter
• 300 g (1 1/4 cups) warm water
• 500 g (4 cups plus 2 tbsp) bread flour
• 9 g (1 1/2 tsp) fine sea salt
• 150 g (1 cup) dried cranberries
• 50 g (1/4 to 1/3 cup) pecans, roughly chopped
• Butter, for the pan

How to make it

1. In the evening, whisk the starter and water with a fork in a large bowl. Add the flour and salt and mix until stiff, then finish with your hands until no dry flour is left. Cover with a damp cloth and rest 1 hour.
2. Toast the pecans in a dry skillet until fragrant, then cool.
3. Add the cranberries and pecans and fold the dough over them again and again until they're worked through.
4. Cover and let it rise at room temperature overnight, 8 to 12 hours at 68 to 70°F (20 to 21°C), until about doubled.
5. In the morning, turn it out onto a lightly floured counter, dimple it gently, roll it into a log and rest 5 to 10 minutes. Butter a 9x5-inch loaf pan.
6. Shape it into a tight log, set it in the pan seam side down, cover and let it rise until it crowns just above the rim, 30 minutes to 1 hour. Heat the oven to 400°F (200°C).
7. Bake about 45 to 50 minutes, until deep golden and hollow-sounding. Cool on a rack at least an hour before slicing.

Written in our own words from Emilie Raffa's recipe, with their quantities. The original: Overnight cranberry pecan sourdough, The Clever Carrot.

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