Cranberry Cheddar Sourdough Loaf

I think that cheese in bread is always a good idea. In this loaf I used the Kirkland coastal cheddar, which is a rugged English cheddar cheese that goes great with fruit like cranberries. The combination in a sourdough loaf was absolutely delicious! 

Ingredients:

100 grams sourdough starter

350 grams water

500 grams flour

10 grams salt

1/2 cup dried cranberries 

1/2 cup cubed cheddar cheese

Directions:

1. Follow the directions for my basic sourdough loaf through step four.
2. When it's time to shape the dough, stretch it out as far as it will into a large rectangle.
   
   
   
3. Scatter 1/3 of the cranberries and cheddar down the center of the dough.
   
   
   
4. Lift one side of the dough and lay in gently over the cheese and cranberries.
   
   
    
5. Scatter another 1/3 of the cranberries and cheese over the side you just folded over.
   
   
   
6. Lift the other side and lay it over the first side .
7. Scatter the last 1/3 of cranberries and cheese over this section of dough.
   
   
   
8. Starting at the top of the dough, roll it toward you to form a ball that covers all your cheese and cranberries. Pinch the sides closed.
   
   
   
9. Place your dough in your proofing basket and cover it with a damp tea towel. Put it in the fridge overnight.
10. The next day preheat you baking vessel (Dutch oven or bread oven) at 480 for at least 30 minutes.
11. Take your dough out of the fridge just before baking and score it by making a deep cut down the center of the dough. About an inch deep.
    
    
    
12. Place your loaf in your baking vessel and into the oven. Bake at 480 with the lid on for 30 minutes. 
13. Remove the lid and turn your oven down to 390. Bake for another 20 minutes.
14. Let cool completely before slicing and Enjoy!
    
    
    

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