Cranberry Goat Cheese Sourdough

I’ve got to say, this cranberry goat cheese sourdough has completely bewitched my soul. The first time it was out of the oven and into my kitchen, with a golden, crackly crust, mingled in the air was a fragrance of tangy goat cheese and sweet-tart cranberries. Of course, I had to rip some warm pieces off, and honestly, that first bite was everything I associate with fall and comfort baking in a single loaf.

A Little Introduction

Put this alongside a loaf of normal sourdough-just so…a little improvement personified. That chewy tang everyone loves as the base was then folded with soft pockets of creamy goat cheese and sweet bursts of dried cranberries. Each slice has a sophisticated balancing act going on: savory yet sweet, chewy yet tender, rustic yet elegant.

Why This Recipe Is Special

The fun of this loaf lies in its versatility. It can be fancy enough to impress at a wine-and-cheese dinner party, or humble enough to grace your morning toast with a smear of butter. It can go savoury to complement your soup or sweet with honey. And the goat cheese? It just melts into pockets of creamy magic.

Why You’ll Love This Recipe

You’re going to adore this bread because:

• Full of flavors-tangy sourdough, tart cranberries, and creamy light goat cheese in every single bite.
• It looks impressive – rustic, artisan-style bread that makes you look like a pro baker.
• It’s versatile – perfect with soup, cheese boards, or toasted with jam.
• It’s nourishing – made with natural sourdough, which is easier to digest than commercial yeast breads.
• It’s customizable – swap in walnuts, figs, or even blue cheese if you’re feeling adventurous.

Tools You’ll Need

Think of these as your kitchen buddies for this bake:

• Large mixing bowl – where your dough will come together. (I like clear glass so I can peek at the rise.)
• Bench scraper – makes folding and handling sticky dough a million times easier.
• Digital kitchen scale – trust me, sourdough baking is so much more reliable in grams than cups.
• Cast-iron Dutch oven – gives you that gorgeous crust by trapping steam.
• Clean kitchen towel or banneton – for shaping and proofing your loaf.
• Sharp razor blade or lame – for scoring the top so the bread expands beautifully in the oven.

Ingredients

Here’s what you’ll need (both US and metric):

Optional add-ins:

• 500 g (about 4 cups) bread flour
• 350 g (1 ½ cups) water, room temperature
• 100 g active sourdough starter (½ cup, fed and bubbly)
• 10 g (2 tsp) salt
• 100 g (1 cup) dried cranberries
• 100 g (3.5 oz) goat cheese, crumbled into small chunks

• 50 g (½ cup) chopped walnuts or pecans
• Zest of 1 orange for a citrusy touch

Step-by-Step Instructions

1. Mix the Dough

In your large bowl, combine the flour and water. Stir until no dry spots remain. Let it rest for 30 minutes (this is the autolyse—it gives your dough a head start).

2. Add Starter and Salt

Mix in your sourdough starter and salt. Use your hands to squeeze and fold until everything feels cohesive. Don’t worry if it’s sticky—sticky is normal!

3. Bulk Fermentation (First Rise)

Cover the bowl and let the dough rest at room temperature for 3–4 hours. During this time, give it 3–4 sets of stretch-and-folds every 30 minutes. Each time, gently pull the dough up and fold it over itself. This builds strength.

4. Add Cranberries and Goat Cheese

After your second stretch-and-fold, gently fold in the cranberries and goat cheese. Don’t panic if the goat cheese smears a little—that’s what creates those melty pockets later.

5. Shape the Dough

Once bulk fermentation is done (the dough should look puffy and airy), turn it out onto a floured surface. Shape it into a round or oval loaf, using your bench scraper to tuck the edges under for surface tension.

6. Final Proof

Place the shaped dough seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate overnight (8–12 hours). This slow proof builds flavour.

7. Bake

Preheat your oven with the Dutch oven inside at 475°F (245°C) for 30–40 minutes. Carefully place your dough into the hot pot, seam-side down, and score the top. Cover and bake for 20 minutes, then uncover and bake another 20–25 minutes until the crust is deep golden brown.

8. Cool and Enjoy

This is the hardest part: wait at least an hour before slicing so the crumb sets. (I usually hover around it, smelling it like a weirdo until I finally cave.)

Serving Ideas

• Serve this with creamy butternut squash soup for a slice and dice.
• Even toasted and drizzled with honey, it is a nice little sweet for an afternoon treat.
• The loaf is already halfway to becoming the star of a cheeseboard.
• The most incredibly decadent grilled cheese sandwich!

Variations and Customisation

• Substitute cranberries for dried cherries or figs.
• Consider blue cheese for a bolder flavour.
• Add nuts for crunch.
• Add orange zest with a pinch of cinnamon for a holiday spirit.

Storage and Make-Ahead

• Room Temperature: Wrap in a clean kitchen towel and store in a bread box for up to 3 days.
• Freezer: Slice and place in bags for freezing for up to 3 months. Toast from frozen.
• Make-Ahead: If your schedule gets crazy, you can refrigerate the dough for 24 hours before baking.

Pro Tips and Mistakes to Avoid

• Don’t rush the starter: It should be active and bubbly, or your loaf will be flat.
• Don’t skip the preheat: Crust requires a hot Dutch oven.
• Handle add-ins gently: Overmixing can deflate your dough.
• Do not cut too soon: Soft bread has such a lovely smell, but cutting it too soon makes it gummy.

These are the little secrets I wish someone told me when I started baking sourdough.

Recipe Card

• Yield: 1 large loaf (8–10 slices)
• Prep time: 25 minutes active, plus 12–16 hours rising/proofing
• Cook time: 45 minutes
• Total time: About 14–18 hours (mostly hands-off)

Nutrition (per slice, approx.)

• Calories: 210
• Carbs: 35 g
• Protein: 7 g
• Fat: 5 g

A Warm Closing

If you’ve been looking for a bread recipe that feels both comforting and a little bit fancy, this cranberry goat cheese sourdough is it. I can’t wait for you to try it—your kitchen is going to smell amazing, and that first slice will make you so proud. If you bake it, let me know how it goes or share your twist on it—I’d love to hear what you come up with.