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A rustic cranberry brie sourdough bread loaf with a crispy crust.

Rustic Cranberry Brie Sourdough Bread with Rosemary

This rustic sourdough bread combines the tang of cranberries, the creaminess of brie, and the aromatic notes of rosemary for a flavorful loaf perfect for any occasion. It features a chewy crumb and a delightfully crisp crust.
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Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 10 slices
Calories 250 kcal

Equipment

  • Large bowl
  • Dutch oven
  • Wire rack

Ingredients
  

Bread Ingredients

  • 100 g Active Sourdough Starter (bubbly and fed)
  • 350 g Bread Flour
  • 250 g Water (filtered, room temperature)
  • 7 g Salt

Fillings

  • 50 g Dried Cranberries (preferably unsweetened)
  • 75 g Brie Cheese (cut into 1/2-inch cubes)
  • 1 tbsp Fresh Rosemary (finely chopped)

Instructions
 

Preparation

  • Combine active sourdough starter, bread flour, water, and salt in a large bowl, mixing until no dry flour remains. Cover and let the dough rest for 30 minutes at room temperature for autolyse.
  • Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes to develop the dough's strength.
  • During the last 1-2 sets of folds, gently flatten the dough on a lightly floured surface and sprinkle with cubed brie, dried cranberries, and chopped rosemary. Carefully fold the dough to distribute the fillings evenly.
  • Lightly flour your work surface and gently shape the dough into a round or oval loaf, creating tension on the surface.
  • Place the shaped dough seam-side up in a floured banneton or a flour-dusted tea towel-lined bowl, cover, and refrigerate for 12-18 hours for a cold proof.

Baking

  • Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes before baking.
  • Carefully remove the hot Dutch oven, gently invert the cold dough into it, and score the top with a sharp blade.
  • Cover the Dutch oven and bake for 20-25 minutes.
  • Remove the lid and continue to bake for another 15-20 minutes, or until the crust is golden brown and the internal temperature is 200-210°F (93-99°C).
  • Carefully remove the bread from the Dutch oven and cool it completely on a wire rack for 1-2 hours before slicing to allow the crumb to set.

Notes

Cooling the bread completely is crucial for optimal texture and flavor. This recipe yields a moderately sized loaf, perfect for sharing or enjoying over a few days. Adjust rosemary to taste, adding more for a stronger herby flavor or less for a subtle hint.