overnight cranberry pecan sourdough

Overnight Cranberry Pecan Sourdough |theclevercarrot.com

Just a quick note: I wanted to personally thank each and everyone of you for your support re: Artisan Sourdough Made Simple! It’s truly overwhelming to read all of your comments, reviews, and to see your bread pics on social media and blogs! It’s very inspiring. And the book is currently #1 on Amazon for new releases in bread baking! I couldn’t have done this without you. Please continue to use hashtag #ArtisanSourdoughMadeSimple so I can see more beautiful bakes from the book! 

♦  ♦  ♦  ♦

Seasonal baking: it’s one of my favorite things about sourdough.

Here on Long Island, the leaves are changing colors, pumpkin spice everything is cluttering the stores, and all I can think about is Thanksgiving dinner (and the delicious leftovers, of course!).

This hearty cranberry pecan sourdough is not in my book, however it’s lightly adapted from my Saturday Morning Fruit toast. It’s soft, chewy, slightly sweet… and if you toast the pecans prior to baking you’ll get an extra hit of nutty flavor which is always welcome, if you’re in the mood.

Speaking of pecans, if you bake with them often, Costco sells huge bags of assorted nuts at a reasonable price (I can’t remember the exact cost, but check it out the next time you are in the store).

If you prefer smaller bags of nuts, hit up Trader Joe’s and buy their ‘pecan pieces’ which cost less/ per pound than whole pecans. There’s absolutely no reason to spend more money on whole nuts; you’re going to chop them up anyway.

Overnight Cranberry Pecan Sourdough| theclevercarrot.comOvernight Cranberry Pecan Sourdough Slices | theclevercarrot.com

The best part about this recipe is that it’s basically no-knead and the dough rises overnight.

Your work involved? Minimum.

Here’s the sourdough schedule I follow that you can adapt to your liking:

  • A few days before baking, feed your starter until bubbly and active. The exact amount of time it will take depends on how often you feed your starter and where you store it. Warmer starters (i.e. room temperature) that are fed often (1x per day) will be ready to use faster.
  • Because this is an overnight dough, make the dough in the evening. I usually do this after dinner around 8 PM  or so.  After the initial mix, let the dough rest (autolyse) for 1 hour. Toast the pecans. Then add the pecans and cranberries to the dough.
  • Cover the bowl with a damp towel and let rise overnight at room temperature. Current room temperature here is 68 F (with the heat on!).
  • Between 6-7 AM the following day, the dough should be double in size.
  • Shape into a log, place in a buttered loaf pan, and let rest again for 1-2 hours.
  • Bake by 8-9 AM!

Got all that?

I highly suggest you make this recipe now, so you can imagine what an open faced turkey sandwich is going to taste like on this sourdough! Or perhaps a toasted slice with salted butter? French toast? Croutons?

Happy baking everyone!

PS: Many of you have asked where to purchase a sourdough starter. My starter is available very small batches. Please email me if you’re interested! info@theclevercarrot.com

Overnight Cranberry Pecan Sourdough Loaf | theclevercarrot.com

Overnight Cranberry Pecan Sourdough
Serves: 1 loaf
For the Dough
  • 65 g (1/3 cup) bubbly, active starter
  • 300 g (1¼ cup) warm water
  • 500 g (4 cups + 2 tbsp) bread flour
  • 9 g (1½ tsp) fine sea salt
For the Fillings
  • 150 g (1 cup) dried cranberries
  • 50 g (1/4- ⅓ cup) pecan pieces or whole pecans, roughly chopped
  • Butter for coating the pan
  1. Start in the evening: in a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then get in there with your hands and finish mixing until the flour is fully absorbed and a rough-looking dough forms. Cover with a damp cloth and let rest for 1 hour.
  2. Meanwhile, lightly toast the pecans in a small, dry skillet. Transfer to a bowl to cool.
  3. Add the cranberries and toasted pecans to the dough. Fold the dough over the fillings several times until they are fully incorporated- this might take a little elbow grease, but don't worry it's actually fun to do!
  4. Cover the bowl with the same damp cloth you used earlier. Let the dough rise overnight at room temperature. This will take 8-12 hrs or so.
  5. In the morning, remove the dough onto a lightly floured surface. Gently dimple the surface all over to release any large air pockets. Roll the dough into a log and let rest for 5-10 minutes. Meanwhile, coat a 9x5 inch loaf pan with butter. After the dough has rested, pull it towards you to tighten its shape (use lightly floured hands if the dough is sticky). Place into your loaf pan seam side down.
  6. Cover and let rest for 1-2 hours, or until the dough rises about 1-inch above the rim of the pan.
  7. Preheat your oven to 450F. Place dough on the center rack and reduce the heat to 400 F. Bake for 45-50 minutes. If the loaf starts to brown too quickly, loosely tent with foil (some of the cranberries will burn, which is okay. Just pick them off the top before serving).
  8. Cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to finish cooling for 1 hour before slicing.
  9. This loaf will stay fresh for about 3 days, stored in a plastic bag. Any leftovers make great French toast!




        • Emilie says

          Hi Pam! You can create a starter following the directions in my book, or check back on the blog for a giveaway! Thank you :)

      • sylvia Hines says

        Hello, I’ve just discovered you! : ) Your website. I can’t wait to try more of your recipes. I doning your Roasted Chicken recipe..with minor changes. I have a rotisserie, some wonderful greek buttery olive oil and greek spices from a chef who has a lovely stand, grows olive orchards, write books…so on a wonderful lady in Santa Ynez, Ca. I go there often with my daughter for a fabulous stay at her vacation ranch. I love bragging about Santa Ynez and it’s wonderful restaurants and chefs and the ranch ‘lol’. But most of all I love cooking, baking being my favorite. I especially love to bake artisan sourdough breads. I learned how from ‘thefreshloaf.com’ website. I can’t wait to bake up some of your easy cranberry, pecan walnut. Cranberry and Pecans being two of my favorite things.
        I could just go on and on. Being 72 that happens! “lol”.
        Anyway, I have a sourdough I have kept active for about 6 or 7 years now. I would consider it a great privilege to have some of yours.
        kind regards,

      • Carlyn says

        I bought your Artisan Sourdough Made Simple book and love it.
        It is easy to read and understand. The recipes look great.
        However I have been unsuccessful in my first attempt at making a starter. Before I try again I want to ask what the approximate temperature should be of where it is being stored. I think you mentioned 70 degrees? We live in Maine and our home stays a bit cold in the winter. Our heat is set at about 65 degrees (we like it a little on the cooler side). Could this be a reason my starter didn’t start? I kept it in a cabinet near the stove hoping for a warmer place.
        Thanks for any suggestions.

        • Emilie says

          Hi Carlyn, thank you! So lovely to hear! And thank you for supporting the book :) Regarding your starter, it could be a number of things. Before considering the temperature, we have to rule out a few things. What brand of flour are you using? What type of water (tap or filtered)? And are you using whole wheat flour to start and then switching to all-purpose flour for the feedings? Please let me know, and then I can give you more info! Happy to help. xx

  1. says

    One of my seasonal favorite bread combinations, Emilie so I know I’ll love this one too – especially because it’s sourdough! Congratulations on your #1 in new bread books! Your book is remarkable, Emilie. A work of art and skill. Thank you for this gift, for sharing it with us! xo

    • Emilie says

      Cranberry pecan anything is so yummy, right? I still have some bread leftover and I think I’m going to make some croutons for salad :) Thanks again Traci for your support! And of course, for sharing YOUR beautiful loaves! xx

  2. Jenice says

    Have your book and love it! Would it be possible post the amount for this Cranberry Pecan Bread in cups instead of grams!

  3. Todd Crane says

    This recipe looks wonderful for the upcoming turkey leftovers. For the metric illiterates (me)…how much sourdough starter equals 65 grams? I think I can figure the dry ingredients. Thank you!

    • Emilie says

      Hi Todd! You are exactly correct- that’s why I posted this recipe! For leftover turkey sandwiches! Yum! I have visions of open faced sandwiches with lots of warm gravy :) I’m going to post the approximate amounts in volume so you can make the recipe. x

  4. Nancy says

    Ive been making and feeding my starter from your book for 7 days. its bubbly and smells fine but has never doubled. I use a scale. Does the starter need to double?

    • Emilie says

      Hi Nancy! Yes! The starter needs to double before using. Have you placed a rubber band around the base of the jar? This will track its growth as it begins to rise. Sometimes your starter will actually double (when you’re not around to see it) and then fall. The rubber band trick will help. In addition, I would still continue to feed it with all-purpose flour to build its strength.

  5. Em says

    I’ve made this bread a few times already and it is fast becoming a favorite. Did it today without the nuts and it was just as good. Thanks again for a great recipe.

  6. Sadie says

    This bread is wonderful! The dough comes together easily, with very little time invested in the prep. The crumb is moist and loose. I used the weight measures in the recipe and didn’t have to adjust anything to get a soft, well-hydrated dough. The only change I made to the recipe was to sub chopped dates for the cranberries. The dates were difficult to incorporate into the dough, and I ended up kneading by hand for about 5 minutes to get them evenly distributed. I started the overnight bulk fermentation at room temperature but had to put the dough in the fridge in the middle of the night because it was rising too quickly. The second rise was slow, and took about 3 1/2 hours. The bread tested done at 45 minutes (207° on an instant read thermometer). It browned quickly and had to be tented after 30 minutes. This bread is excellent plain or toasted; it makes a delicious grilled cheese sandwich with brie and sliced pears. Thanks for a great recipe and well-written instructions!

  7. Sarah says

    Just bought your book and love it! I have made several recipes with great results already. I would love to hear if you have experimented with various loaf pans and what your thoughts are on favorites.

    • Emilie says

      Hi Helen! Great question. No, I have not tried this recipe with fresh cranberries and to be honest, I wouldn’t suggest it. They contain too much moisture which might make the bread soggy and they are just too tart. Dried berries are the way to go here for best texture and flavor!

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