Soft Cranberry Pumpkin Seed Sourdough Sandwich Bread

Soft Cranberry Pumpkin Seed Sourdough Sandwich Bread

Sourdough Bread Recipes, Sourdough Enriched Bread, Sourdough Inclusions Recipes, Sourdough Sandwich Bread

There are plenty of cranberry pumpkin seed breads out there, and I’ve seen this combination used many times in rustic artisan sourdough.

But what I wanted was completely different.

I wanted a soft Cranberry Pumpkin Seed Sourdough Sandwich Bread.

A loaf that could be sliced thin enough for sandwiches, but still soft enough for toast. Slightly sweet from honey and cranberries, with the savoury crunch of pumpkin seeds and the deeper flavour that comes from sourdough fermentation.

And the idea for this bread had actually been sitting in the back of my mind for about four years.

If you love soft sourdough sandwich loaves, you may also want to try my Honeycloud Sourdough Sandwich Bread, which has an incredibly soft, fluffy crumb.

Why I Created This Cranberry Pumpkin Seed Sourdough Sandwich Bread

The Tuna Sandwich That Inspired It

About four years ago, we were celebrating my niece’s birthday.

My sister had ordered pizza and a tray of sandwiches from Fortinos, (canadian grocery store) and one of the sandwiches was tuna served on cranberry pumpkin seed bread.

I tried it and immediately thought:

Why is this combination so good?

The slightly sweet cranberries with the savoury tuna and nutty pumpkin seeds just worked.

I never forgot that sandwich, and neither did some of the other guests.

I assume the bread may have been Stonemill Cranberry Pumpkin Seed Bread because Fortinos carries it, but I can’t confirm that was the exact bread used that day. Fortinos currently lists Stonemill Cranberry Pumpkin Seed Bread in its bakery selection.

Years later, when I finally decided to make my own cranberry pumpkin seed sourdough, I noticed something.

Most of the recipes I was finding were for rustic artisan loaves.

I didn’t want another boule.

I wanted a soft sandwich bread.

So I created my own.

Tuna sandwich made with cranberry pumpkin seed sourdough sandwich bread, served with sliced cucumbers and a glass of iced tea.

Why This Cranberry Pumpkin Seed
Sourdough Is Different

This isn’t simply an artisan sourdough recipe baked in a loaf pan.

I developed the dough specifically to behave like sandwich bread.

That means a softer crumb, finer structure, tender crust and enough strength to hold the cranberries and pumpkin seeds without becoming dense.

The dough uses a three-flour blend:

  • Bread flour for strength and rise
  • Whole wheat flour for flavour and character
  • Rye flour for additional depth

Technically, these represent two grains, wheat and rye, but three different flours.

I also use a tangzhong, which is a small portion of flour and milk cooked into a thick paste before being added to the dough.

Tangzhong is commonly used in very soft breads because cooking some of the flour and liquid before mixing changes how that portion of the dough holds moisture. King Arthur Baking uses the method in its Japanese milk bread and cooks the mixture until thick enough that the whisk leaves visible lines.

Then we add whole milk, milk powder, butter, honey, dried cranberries, and pumpkin seeds.

The result is somewhere between a hearty seeded loaf and an incredibly soft sourdough sandwich bread.

Why You’ll Love This Cranberry
Pumpkin Seed Sourdough Bread

This bread is:

  • Naturally leavened with sourdough starter
  • Made without commercial yeast
  • Sweetened in the dough with honey rather than refined sugar
  • Soft enough for sandwiches
  • Made with bread flour, whole wheat, and rye
  • Filled with dried cranberries and toasted pumpkin seeds
  • Easy to mix by hand or with a stand mixer
  • Cold fermented overnight
  • Wonderful toasted
  • Especially good with savoury sandwich fillings
  • Freezer-friendly
  • Made in a standard 9 × 5-inch loaf pan

A quick note about the cranberries: many commercially dried cranberries contain added sugar. If avoiding refined sugar entirely is important to you, check the ingredient list on your package.

Before You Begin:
Get Your Sourdough Starter Ready

This recipe uses 100 g active sourdough starter at 100% hydration.

Because sourdough starter is the only leavening in this bread, this is one step I don’t recommend rushing. A strong, active starter will give you a better rise and a lighter sandwich-bread crumb.

This is also an enriched dough. It contains milk, butter, honey, whole grains, cranberries, and seeds, so it has more weight for the starter to lift than a basic flour-water-salt artisan loaf. You want your levain to be strong, bubbly, well risen, and at or near peak when you mix the dough.

How I Build My Levain for This Recipe

If I’m building my levain the same day I plan to mix the dough, I usually feed it at least 1:2:2.

For one loaf, that could look like:

  • 25 g mature sourdough starter
  • 50 g water
  • 50 g bread flour

This gives you approximately 125 g of active levain.

The recipe calls for 100 g, so you can weigh out exactly 100 g, or use the full 125 g if that is how you prefer to bake. Just keep in mind that using more starter can make the dough ferment a little faster.

If I’m building my levain the night before, I usually use a much larger feeding, typically 1:10:10. The larger feeding gives the starter more food and a longer fermentation window so it can develop overnight without peaking too early.

Your exact timing will still depend on the temperature of your kitchen and the strength of your starter, so always watch the levain rather than relying only on the clock.

The Flour I Use for My Starter and Levain
I keep a separate mother starter, so when I build a levain for a recipe I can usually use the entire levain rather than having to save some to maintain my starter.

For my regular sourdough starter, I use organic unbleached all-purpose flour.

When I build a levain for bread, I prefer unbleached bread flour. The bread flour I currently use isn’t organic simply because I haven’t found an organic unbleached bread flour locally in Canada that I regularly use.

If you’re in the U.S. and have access to it, King Arthur Organic Bread Flour is one option. I wish King Arthur flour were as easy for me to find here in Canada!

How to Know Your Levain Is Ready

Don’t judge your starter only by the clock.

Look for several signs together.

Your starter should:

  • At least double in volume
  • Have bubbles throughout the jar
  • Look light and aerated
  • Have a rounded or slightly domed top near peak
  • Smell pleasantly fermented
  • Rise predictably after feeding

I highly recommend marking the level of your freshly fed starter with a rubber band or washable marker. It makes it much easier to see exactly how much it has risen.

For this bread, starter strength matters more than hitting an exact number of hours. Use your levain when it is active and at or near its peak.

Do You Need the Float Test?
No.

I don’t rely on the float test to decide whether my starter is strong enough to bake with.

A starter can be active and perfectly capable of raising bread without floating, particularly if some gas has been knocked out while handling it.

The rise, bubbles, structure, and predictable activity of the starter tell you much more.

Cranberry Pumpkin Seed Sourdough Baking Schedule

One of the reasons sourdough can feel confusing is that fermentation never happens on exactly the same clock every day.

Your starter strength, kitchen temperature, dough temperature, refrigerator temperature, and even the season affect how quickly things move.

Use this as a sample schedule, not a deadline.

Day One
Morning: Feed your starter.

When starter is at or near peak: Make the tangzhong and mix the dough.

30 minutes after mixing: First stretch and fold.

30 minutes later: Second fold and add cranberries and pumpkin seeds.

30 minutes later: Third fold.

Optional 30 minutes later: Fourth fold if the dough still needs more strength.

Continue bulk fermentation until the dough has increased approximately 30–40% and shows the fermentation cues described later in this post.

Shape.

Place into the loaf pan.

Cover.

Refrigerate overnight.

Day Two
Remove the shaped loaf from the refrigerator.

Allow it to finish proofing at room temperature until it is very puffy and approximately 1 to 1½ inches above the rim of the pan at the centre.

Bake.

The most important rule:

Watch the dough, not just the clock.

Cranberry Pumpkin Seed Sourdough Sandwich Bread Recipe

Yield: 1 large 9 × 5-inch loaf
Approximate dough weight: about 1,000 g
Method: Hand mixed or stand mixer
Fermentation: Same-day bulk + overnight cold fermentation + next-day final proof
Bake temperature: Start at 375°F / 190°C, covered, for 20 minutes and then uncover and reduce the temperature to 350°F / 177°C for another 20–25 minutes
Finished internal temperature: approximately 205°F / 96°C

Tangzhong

  • 20 g bread flour
  • 100 g whole milk

Main Dough

  • 280 g bread flour
  • 60 g whole wheat flour
  • 20 g rye flour
  • 100 g active sourdough starter, 100% hydration
  • 145 g milk
  • 30 g water
  • 40 g honey
  • 15 g milk powder
  • 8 g fine sea salt if using unsalted pumpkin seeds
  • 7 g fine sea salt if using normally salted pumpkin seeds
  • 40 g unsalted butter, very soft
  • all of the cooled tangzhong

Inclusions

  • 75 g dried cranberries
  • 70 g unsalted pumpkin seeds/pepitas, toasted

Optional Inclusions:

  • 10 g Whole Flax Seeds
  • 3 g Finely Grated Orange Zest

I don’t use the orange zest, but a little zest can brighten the cranberry without turning this into an orange-cranberry bread.

Ingredient Notes

Understanding what the ingredients are doing makes it much easier to troubleshoot sourdough.

Bread Flour
Bread flour makes up the majority of this recipe because we need enough gluten strength to support the fruit and seeds while still creating a tall sandwich loaf.

Whole Wheat Flour
The whole wheat contributes more flavour and a little more character without taking over the loaf.

Rye Flour
There isn’t enough rye here to make this taste like rye bread.

It simply brings another layer of flavour and makes the finished loaf taste more interesting than plain white sandwich bread.

Active Sourdough Starter
Use starter that has been recently fed and is at or near peak.

Milk
Milk is part of what moves this loaf away from rustic sourdough and toward soft sandwich bread.

Milk Powder
Milk powder is one of my favourite additions to soft sandwich bread.

It adds milk solids without requiring us to dramatically increase the liquid in the dough.

Honey
I use 40 g honey.

It’s enough to complement the cranberries and pumpkin seeds and give the bread a gentle sweetness without turning it into a sweet breakfast loaf.

Butter
Use very soft unsalted butter.

It should be soft enough that your finger easily leaves an indentation, but it shouldn’t be hot or oily.

Dried Cranberries
If your dried cranberries are soft and pliable, use them straight from the package.

If they’re very dry or hard, soak them in warm water for 5–10 minutes, drain extremely well, and pat them completely dry before adding them.

Pumpkin Seeds / Pepitas
I recommend toasted unsalted pumpkin seeds for the published recipe because they give you better control over the salt level.

My first batch was actually made with toasted salted pumpkin seeds because I had them in the house and wanted to use them up.

They worked beautifully.
I simply lowered the salt in the dough.

Whole Flax Seeds
The optional 10 g whole flax seeds can go directly into the initial dough mix.

I prefer whole flax in this recipe.

Ground flax absorbs considerably more liquid and would require a hydration adjustment.

Orange Zest
Add the optional 3 g orange zest during the initial mix as well.

Equipment You’ll Need

You do not need a kitchen full of specialty sourdough equipment to make this loaf.

I recommend:
– Digital kitchen scale
– Large mixing bowl
– 9 × 5-inch loaf pan
– Parchment paper
– Dough scraper
– Instant-read thermometer
– Pastry brush
– Cooling rack

Optional:
– Stand mixer
– Second loaf pan to use as a cover during baking

If you don’t have a second loaf pan, you can create a loose domed foil tent instead.

Step 1: Make the Tangzhong

Combine the 20 g bread flour and 10 g whole milk in a small saucepan or bowl.

Before you choose your cooking method: Cook until the tangzhong thickens into a smooth, pudding-like paste and reaches approximately 150–160°F (65–71°C).

Stove top method: Cook over medium-low heat while whisking constantly.
As it heats, the mixture will thicken into a smooth paste.
Remove it from the heat once it resembles a thick pudding or paste.

Microwave Method: Whisk the flour and milk together in a microwave-safe bowl until smooth. Microwave in 30-second intervals, whisking well after each interval, until the mixture thickens into a smooth paste, usually 60–90 seconds total. 

Let the tangzhong cool before adding it to your dough.

A bowl of freshly cooked tangzhong paste at 158°F, with a thermometer, whisk, flour bowl, and baking tools in the background, demonstrating the gelatinized mixture used to create extra-soft bread.

Step 2: Mix the Dough by Hand or Mixer

You can mix this dough by hand or with a stand mixer. I usually use my mixer, especially when I’m making larger batches, but lately I’ve found that mixing by hand works really well too and I prefer it.

I often make three loaves at a time so I can keep one, freeze one, and have another for gifting.

In a large bowl, or the bowl of your stand mixer, combine:

  • bread flour
  • whole wheat flour
  • rye flour
  • milk powder
  • salt
  • optional whole flax seeds
  • optional orange zest

Then add:

  • active sourdough starter
  • cooled tangzhong
  • milk
  • water
  • honey
  • very soft butter

If mixing by hand

Use your hand to squeeze, pinch, and fold everything together until no dry flour remains and the butter is incorporated.

The dough may feel sticky and messy at first. That’s completely normal.

You do not need to knead it until perfectly smooth at this stage.

Cover and let it rest for 30 minutes before your first stretch and fold.

If using a stand mixer

Mix on low speed until all the ingredients are incorporated and no dry flour remains.

Then mix on low to medium-low for a few minutes, just until the dough begins to look smoother and develop some strength.

You do not need to fully knead it to a strong windowpane at this point, since the stretch-and-folds that follow will continue developing the gluten.

Cover and rest for 30 minutes, then continue with the first stretch and fold.

Bread flour, whole wheat flour and rye flour used for cranberry pumpkin seed sourdough sandwich bread

Step 3: First Stretch and Fold

With a slightly damp hand, grab one side of the dough, stretch it upward and fold it over itself.

Turn the bowl and repeat.

Complete approximately 8 stretch-and-folds (or coil folds) around the dough.

The dough should already feel stronger and smoother than it did after mixing.

Cover and rest for another 30 minutes.

Step 4: Add the Cranberries & Pumpkin Seeds

I prefer adding the inclusions during the second fold.

This gives the dough time to begin developing its gluten structure before the cranberries and seeds are introduced.

  • 75 g dried cranberries
  • 70 g pumpkin seeds

Scatter approximately half of the cranberries and pumpkin seeds over the dough.

Fold the dough over itself, add the remaining inclusions, and fold again.

Gently work the dough just enough to distribute the inclusions.

Do not aggressively knead them into the dough.

Cover and rest for 30 minutes.

Dried cranberries and green pumpkin seeds (pepitas) mixed together in a bowl for cranberry pumpkin seed sourdough sandwich bread.

Step 5: Third and Fourth Fold

At this stage, the dough should start to feel:

  • stronger
  • elastic
  • softer and smoother
  • capable of holding its shape
  • evenly filled with cranberries and seeds

If it still feels unusually loose or weak, give it one additional gentle fold 30 minutes later.

After the final fold, leave the dough undisturbed.

Step 6: Bulk Fermentation

Allow the dough to continue fermenting until it has risen approximately:

40%

This lower bulk target is intentional because the loaf will be shaped, refrigerated overnight, and finish proofing the following day.

Look for:

  • noticeable expansion
  • a slightly rounded or domed surface
  • small fermentation bubbles
  • dough that feels lighter and aerated
  • a gentle jiggle when the bowl is moved
  • a soft, pillowy feel rather than a dense one

Do not wait for the dough to double.

Because this recipe uses 100 g starter, fermentation may move faster. Use the appearance and feel of the dough rather than relying entirely on the clock.

Step 7: Shape

Turn the dough onto your work surface.

Gently press the dough into a rectangle approximately the width of your loaf pan.

Fold the sides slightly inward.

Starting from the short end, roll the dough into a snug log.

Do not roll excessively tightly. You want enough tension to create a tall loaf without compressing all of the fermentation gases.

Pinch the seam closed.

Place the loaf seam-side down in a greased 9 × 5-inch loaf pan or you can use parchment for loaf pans.

Tuck any exposed cranberries into the dough so they are less likely to burn.

Shaped cranberry pumpkin seed sourdough sandwich loaf in a parchment-lined loaf pan before refrigeration

Step 8: Refrigerate Overnight

Cover the loaf/pans well so the surface cannot dry out.

Place them directly into the refrigerator overnight.

I prefer refrigerating the dough already shaped in the pans because the following day all you need to do is bring the loaves out and allow them to finish proofing.

Step 9: Final Proof the Next Day

Remove the pan from the refrigerator and leave it covered at room temperature.

Allow the loaf to proof until it is:

  • noticeably larger
  • very puffy
  • soft and pillowy
  • visibly aerated
  • approximately 1–1½ inches above the rim of the pan at the centre

A very gentle fingertip press should leave an indentation that slowly begins to recover.

With 100 g starter, begin checking it earlier rather than automatically waiting 4–6 hours. Depending on room temperature and starter strength, it could be ready sooner.

Bake according to the dough, not the clock.

Step 10: Bake

Preheat the oven to 375°F / 190°C.

If desired, lightly brush the top of the fully proofed loaf with milk just before baking.

For a softer crust and better oven spring, I like to cover the loaf for the first half of the bake. I place a second loaf pan upside down over the pan to create a covered baking environment.

If you don’t have a second loaf pan, create a loose domed tent with aluminum foil instead. Make sure the foil has enough clearance that it does not touch the rising dough.

Bake:

  • Covered for 20–25 minutes
  • Remove the pan cover or foil
  • Continue baking uncovered for another 20–25 minutes, or until deeply golden and fully baked through

Total baking time will usually be around 45 minutes.

If the top is becoming darker than you want during the uncovered portion, loosely tent it with foil.

Check the internal temperature

Insert an instant-read thermometer into the centre of the loaf, being careful not to place the probe directly into a cranberry.

The bread is done when the centre reaches approximately:

200–205°F / 93–96°C

I usually aim for around 205°F / 96°C

Honey-Butter Finish

As soon as the loaf comes out of the oven, lift it from the pan using the parchment paper and place it on a cooling rack. If you did not use parchment, leave the loaf in the pan for about 10 minutes before carefully removing it.

While the bread is still hot, stir the melted butter and honey together until smooth, then lightly brush a thin layer over the top of the loaf. Allow the bread to cool completely on a wire rack before slicing.

Brushing honey butter over the top of freshly baked cranberry pumpkin seed sourdough sandwich bread.

Let It Cool Before Cutting It

Do as I say, not necessarily as I do. 😂

I sliced my first loaf while it was still hot because my family loves warm bread out of the oven.

Freshly baked enriched bread is still setting as it cools, and slicing it too soon can compress or smear the crumb and make a properly baked loaf look gummy.

For the cleanest sandwich slices, let the loaves cool for at least 2 hours before cutting.

Sliced cranberry pumpkin seed sourdough sandwich bread showing dried cranberries, pumpkin seeds, and a soft sandwich-style crumb.

Do I Need to Soak the Cranberries?

Not if your dried cranberries are already soft and pliable.

I prefer using them directly from the package because it keeps the dough hydration more predictable.

If your cranberries are unusually dry or hard, soak them in warm water for 5–10 minutes, drain extremely well, and thoroughly pat them dry before adding them.

Salted or Unsalted Pumpkin Seeds?

I actually developed my first batch using toasted salted pumpkin seeds because that was what I had in the house and I wanted to use them up.

And they worked beautifully.

I simply reduced the salt in the dough to compensate.

For the published recipe, though, I recommend unsalted pumpkin seeds. They give you much better control over the overall salt level.

If you only have salted pepitas, don’t let that stop you. I’ve included the adjustment below.

Green pumpkin seeds (pepitas) in a bowl for cranberry pumpkin seed sourdough sandwich bread

What to Make With Cranberry Pumpkin Seed Sourdough

And obviously, we have to start with the sandwich that inspired it:

Tuna salad.

But this bread would also be incredible for:

  • turkey and aged cheddar
  • turkey, brie and greens
  • chicken salad
  • grilled cheese
  • cream cheese
  • butter and honey
  • almond or peanut butter
  • breakfast toast
  • French toast
  • Thanksgiving leftovers
  • turkey and cranberry sandwiches
  • It also makes excellent toast.

My Favorite Products & Ingredients for
Soft Sourdough Sandwich Bread

These are some of the ingredients and tools I use most often when making soft sourdough sandwich bread. You don’t need every item on this list, but these are the ones that make my baking easier and help me get consistently soft, well-risen loaves.

Affiliate disclosure: Some links in this section may be affiliate links, which means I may earn a small commission if you make a purchase through them at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

Ingredients I Keep on Hand

  • Bread flour – My main flour for sandwich bread because it gives the dough enough strength to rise well while still producing a soft crumb.
  • Whole wheat flour – I often add a smaller amount for extra flavour and nutrition without making the loaf too heavy.
  • Rye flour – A little goes a long way. I love adding a small amount for deeper flavour.
  • Milk powder – One of my favourite additions for soft sandwich bread. It adds richness and helps create a tender crumb.
  • Honey – My preferred sweetener for sandwich breads. It adds flavour and a gentle sweetness without needing refined sugar in the dough.
  • Unsalted butter – Adds richness and helps keep the crumb soft.
  • Whole milk – I like using milk as part of the liquid for a softer, richer loaf.
  • Dried cranberries – For this loaf, look for soft, plump cranberries. Check the ingredient label if you want to avoid added refined sugar.
  • Pumpkin seeds / pepitas – I recommend unsalted toasted pepitas so you can control the salt in the dough yourself.

Baking Tools I Use

  • Digital kitchen scale – Probably the most important sourdough tool in my kitchen. Weighing ingredients gives much more consistent results than measuring by volume.
  • 9 × 5-inch loaf pan – This is the size I developed this recipe for.
  • Parchment paper – I line my loaf pans with parchment so I can lift the bread out immediately after baking.
  • Second loaf pan for covering – I turn another loaf pan upside down over the bread for the first 20–25 minutes of baking. It works like a little covered baking chamber.
  • Aluminum foil – If you don’t have a second pan, make a loose domed foil tent instead.
  • Instant-read thermometer – Especially useful for enriched sourdough breads. I bake this loaf until the centre reaches about 200–205°F / 93–96°C.
  • Dough scraper – Helpful for dividing, shaping, and moving soft dough.
  • Pastry brush – Perfect for brushing on the honey-butter finish while the loaf is still hot.
  • Cooling rack – I remove sandwich bread from the pan immediately and cool it on a rack so moisture doesn’t collect around the bottom crust.
  • Stand mixer – Completely optional. I’ve been enjoying mixing these loaves by hand lately, but if I’m making three loaves at once for freezing or gifting, I usually use my mixer.

A Note About What You Actually Need

You definitely don’t need a kitchen full of specialty sourdough equipment to make a beautiful sandwich loaf. A bowl, your hands, a loaf pan, parchment paper, and a kitchen scale can get you very far.

But if you bake sourdough regularly, the products above are the ones I personally find useful enough to reach for again and again.

If you’ve been looking for a Cranberry Pumpkin Seed Sourdough Sandwich Bread that is soft, sliceable, and still full of sourdough flavour, this is the loaf to try. The cranberries add just enough sweetness, the pumpkin seeds bring a savoury crunch, and the blend of flours gives the bread more depth than a standard white sandwich loaf. It’s just as good toasted with butter as it is filled with tuna, turkey, chicken salad, or your favourite sandwich fillings, and it’s one of those breads I’ll be making again and again.

If you make this recipe, leave a comment and let me know how it turned out. And don’t forget to save or share this post so you can come back to it the next time you’re baking sourdough sandwich bread.

Frequently Asked Questions

Can I make this without milk powder?

Yes. The bread will still work without it. Milk powder contributes additional dairy solids and helps enrich the loaf, but it is not essential to fermentation. No need to adjust any ingredients in the loaf. Milk Powder is optional.

Can I use only bread flour?

You can, but you will lose some of the flavour that makes this loaf distinctive. I specifically like the combination of bread flour, whole wheat and rye. It will be delicious either way. 🙂 

Can I add flax seeds?

Yes, and that’s one variation I want to test.

Because flax absorbs water, I would not simply add a large quantity without adjusting the dough. For an initial test, I’d keep the amount modest.

Can I make it with unsalted pumpkin seeds?

Yes. Reduce the dough salt as described above.

Can I skip the overnight refrigerator fermentation?

You can finish proofing and bake the bread the same day, but the timing will change. For this particular recipe, I prefer the overnight schedule because it fits naturally into sourdough baking and gives you freshly baked sandwich bread the following day.

Why didn't my bread rise in four hours?

Sourdough does not operate on a fixed clock.

Starter strength, dough temperature, room temperature, ingredient temperature, enrichment and fermentation history all affect how quickly a loaf rises.

Look at the dough first and the clock second. Feel free to comment below and I will gladly help the best I can. 🙂 

Soft cranberry pumpkin seed sourdough sandwich bread sliced to show the crumb, cranberries and pepitas
Print Recipe

Soft Cranberry Pumpkin Seed Sourdough Sandwich Bread

A soft, naturally leavened sourdough sandwich bread made with bread flour, whole wheat, rye, honey, dried cranberries, and toasted pumpkin seeds. Tangzhong keeps the crumb tender and sliceable, making this loaf perfect for sandwiches and toast.
Prep Time30 minutes
Course: Bread, Sandwich Bread, Sourdough
Cuisine: Vegetarian, Worldwide
Keyword: cranberry pepita bread, cranberry pumpkin seed sourdough sandwich bread, cranberry sourdough bread, overnight sourdough bread, pumpkin seed sourdough, soft sourdough bread, sourdough sandwich bread, tangzhong sourdough
Servings: 1 large 9 × 5-inch loaf
Author: Serena Carcasole

Equipment

Ingredients

Tangzhong

  • 20 g bread flour
  • 100 g whole milk

Main Dough

  • 280 g bread flour
  • 60 g whole wheat flour
  • 20 g rye flour
  • 100 g active sourdough starter 100% hydration
  • 145 g milk
  • 30 g water
  • 40 g honey
  • 15 g milk powder
  • 8 g fine sea salt if using unsalted pumpkin seeds (or 7g if using salted)
  • 40 g unsalted butter very soft
  • all of the cooled tangzhong

Inclusions

  • 75 g dried cranberries
  • 70 g unsalted pumpkin seeds/pepitas toasted

Optional Inclusions:

  • 10 g Whole Flax Seeds
  • 3 g Finely Grated Orange Zest

Optional Honey-Butter Finish

  • 8 g butter melted
  • 6 g honey

Instructions

Prepare the sourdough starter

  • Use 100 g active sourdough starter at or near peak.
    For a same-day levain build, you can feed:
    - 25 g mature starter
    - 50 g water
    - 50 g bread flour
    Let rise until doubled, bubbly, and well aerated.
    For an overnight levain, I often use a 1:10:10 feeding ratio instead.

Make the tangzhong

  • Whisk 20 g bread flour and 100 g whole milk together until smooth.
    Microwave method: Microwave in 30-second intervals, whisking well after each interval, until thick and pudding-like, usually 60–90 seconds total.
    Stovetop method: Cook over medium-low heat, whisking constantly, until thick and smooth.
    The tangzhong should reach approximately 150–160°F / 65–71°C.
    Let cool before adding it to the dough.

Mix the dough

  • In a large bowl or stand mixer bowl, combine:
    - bread flour
    - whole wheat flour
    - rye flour
    - milk powder
    - salt
    - optional flax seeds
    - optional orange zest
  • Add:
    - active sourdough starter
    - cooled tangzhong
    - whole milk
    - water
    - honey
    - very soft butter
  • By hand: Squeeze, pinch, and fold the dough until no dry flour remains and the butter is incorporated.
    Stand mixer: Mix on low until combined, then continue on low to medium-low for a few minutes until the dough begins to smooth and strengthen.
    Cover and rest for 30 minutes.

First stretch and fold

  • With a slightly damp hand, stretch one side of the dough upward and fold it over the centre.
    Rotate the bowl and repeat until you have completed approximately 6–8 folds.
    Cover and rest for 30 minutes.

Add the cranberries and pumpkin seeds

  • During the second fold, gently stretch the dough and scatter approximately half of the cranberries and pumpkin seeds over it.
    Fold the dough over itself, add the remaining inclusions, and fold again.
    Gently work them in just until evenly distributed.
    Do not aggressively knead the inclusions into the dough.
    Cover and rest for 30 minutes.

Third and optional fourth fold

  • Perform another gentle set of stretch-and-folds or coil folds.
    The dough should begin to feel smoother, stronger, elastic, and better able to hold its shape.
    If it still feels loose or weak, give it one additional fold 30 minutes later.
    After the final fold, leave the dough undisturbed.

Bulk ferment

  • Allow the dough to bulk ferment until it has increased approximately 30–40% in volume.
    Look for dough that is:
    - noticeably puffier
    - slightly domed
    - showing small bubbles
    - lighter and more aerated
    - gently jiggly when the bowl is moved
    - soft and pillowy rather than dense
    Do not wait for the dough to double.
    Bulk fermentation begins when the starter is first mixed into the dough, so the stretch-and-fold period is part of the total bulk fermentation.

Shape

  • Turn the dough onto your work surface.
    Gently press it into a rectangle approximately the width of your 9 × 5-inch loaf pan.
  • Fold the sides slightly inward.
  • Starting from the short end, roll into a snug log without compressing all of the fermentation gases.
    Pinch the seam closed.
  • Place seam-side down in a greased or parchment-lined loaf pan.
    Tuck exposed cranberries into the dough so they are less likely to burn.

Refrigerate overnight

  • Cover the loaf well so the surface does not dry out.
  • Refrigerate the shaped loaf overnight, approximately 8–12 hours.

Final proof

  • The next day, remove the loaf from the refrigerator and leave it covered at room temperature.
    Proof until the loaf is:
    - noticeably larger
    - very puffy
    - soft and pillowy
    - visibly aerated
    - approximately 1–1½ inches above the rim of the pan at the centre
    A gentle fingertip press should leave an indentation that slowly begins to recover.
    Use the dough as your guide rather than relying only on the clock.

Bake

  • Preheat the oven to 375°F / 190°C.
    If desired, lightly brush the top with milk.
  • Cover the loaf with a second loaf pan turned upside down. If you do not have a second pan, use a loose domed foil tent that does not touch the dough.
  • Bake:
    - Covered at 375°F / 190°C for 20–25 minutes
    - Remove the cover
    - Reduce the oven to 350°F / 177°C
    - Bake uncovered for another 20–25 minutes
    If the loaf is browning too quickly, loosely tent it with foil.
    The loaf is done when the centre reaches approximately 200–205°F / 93–96°C. I usually aim for about 205°F / 96°C.

Add the honey-butter finish

  • Stir together:
    - 8 g melted butter
    - 6 g honey
    If the loaf was baked in parchment, lift it immediately from the pan and place it on a cooling rack.
    While the loaf is still hot, brush a thin layer of honey butter over the top.
    If you did not use parchment, brush the loaf while still in the pan, wait about 10 minutes, then carefully remove it.

Cool

  • Allow the loaf to cool on a wire rack for at least 2 hours before slicing.
    Cutting enriched bread while it is still hot can compress the crumb and make it appear gummy even when it is properly baked.

Notes

Salted pumpkin seeds: Use about 7 g salt instead of 8 g. If your pepitas are heavily salted, you may need to reduce it slightly further.
Cranberries: If they are already soft and pliable, use them straight from the package. If very dry, soak in warm water for 5–10 minutes, drain extremely well, and pat completely dry.
Flax seeds: Use whole flax seeds rather than ground flax. Ground flax absorbs considerably more liquid and would change the dough hydration.
Orange zest: Add it during the initial dough mix.
Starter: Your starter should be recently fed, bubbly, well risen, and at or near peak before mixing the dough.
Dough temperature: For more predictable fermentation, aim for approximately 75–78°F / 24–26°C after mixing.
Storage: Once completely cool, store well wrapped at room temperature. For longer storage, slice and freeze.
Sourdough Champagne Bread with Golden Raisins

Sourdough Champagne Bread with Golden Raisins

Artisan Sourdough Bread, Sourdough Bread Recipes, Sourdough Inclusions Recipes

Champagne bread wasn’t something I planned to make — I didn’t even know it was a real thing.

I was feeding my sourdough starter at the kitchen table when I noticed a bottle of champagne nearby. My sister had bought it for New Year’s Eve the next day, and without overthinking it, the question popped into my head: what would happen if I used champagne in my sourdough bread for New Year’s Eve?

So I did what I always do when an idea sticks. I started researching.

What I Found (and What I Didn’t)

There wasn’t much out there on champagne bread made with sourdough. I did come across a few yeasted bread recipes that use champagne in a similar way to how beer is sometimes used in dough — for aroma, acidity, and character — but I couldn’t find anything that explored the idea using a natural sourdough starter.

In that search, I also came across pain de campagne, a traditional French country bread made with flour, water, salt, and natural leavening — not champagne. King Arthur Baking has a classic pain de campagne recipe on their site and I also found a yeasted Champagne French Bread recipe that uses champagne in place of some of the liquid. What I didn’t find was anyone approaching the idea through sourdough fermentation.

That gap was enough for me.

Turning Champagne Into a Sourdough Ingredient

I wasn’t trying to recreate a traditional recipe — I wanted to see if champagne could behave in sourdough the way beer does in some breads, fermenting properly, building structure, and producing a loaf that felt intentional and repeatable.

I treated the champagne like an ingredient, not a novelty. I degassed it, adjusted hydration, and watched fermentation closely until the dough behaved like dough, not a science experiment.

What Champagne Bread Actually Tastes Like

The result was a sourdough champagne bread that actually tastes like champagne when freshly baked, with a soft, aromatic crumb.

I added raisins soaked in champagne and a touch of vanilla powder to bring in a bit of sweetness, but nothing overpowering. The bread still tastes like real sourdough, just a little more special.

This isn’t a “you can barely taste it” situation. The champagne flavor is unmistakable on day one, then softens overnight into a lightly sweet, well-rounded loaf that’s incredible toasted with good-quality butter or whipped honey butter.

Finished champagne sourdough bread baked in a Dutch oven, featuring a rustic cross score, golden crust, and visible raisins baked into the crumb.

Can You Get Intoxicated From Champagne Bread?

Alcohol doesn’t instantly cook off. How much remains depends on heat and cooking time. This loaf baked for about 45 minutes and reached an internal temperature of 205–206°F.

Sourdough fermentation naturally produces small amounts of alcohol, much of which escapes before and during baking. Any alcohol already present in the champagne is further reduced by the heat of the oven, leaving only trace amounts.

I’m not a doctor or a scientist, and this is shared for general information only. If you are pregnant, taking medication, avoiding alcohol, or planning to serve this bread to children, please do your own research or check with your healthcare provider before making or serving it.

A Message to Beginner Sourdough Bakers

This champagne bread recipe is best suited for bakers who already have a few sourdough loaves under their belt.

You’ll enjoy this recipe if you:

  • Are comfortable reading dough instead of chasing strict timelines
  • Understand stretch and folds and cold fermentation
  • Want an artisan loaf that feels elevated but not sweet
  • Prefer balance and structure over aggressive sourness

If you’re brand new to sourdough, start with a simple country loaf first. This champagne bread rewards intuition and restraint more than rigid rules.

Choosing the Sparkling Wine for This Recipe

For this recipe, I used a dry Brut Prosecco, which behaves similarly to Champagne in dough and is more affordable.

Bottle of champagne used in place of water to make champagne sourdough breadBest options:

  • Brut Champagne
  • Brut Prosecco (what I used)
  • Brut Cava

Avoid:

  • Demi-sec or sweet sparkling wine
  • Flavored sparkling wine

Tip: Expensive champagne is not necessary. Dry and crisp is what matters.

Why I Degas the Champagne First

Because champagne is carbonated, I chose to degas it before mixing. Using it while still fizzy can make dough behave unpredictably, and I wanted the fermentation and gluten development to stay calm and controlled from the start.

Quick tip: Pour the champagne into a bowl or measuring jug and whisk gently for 2–3 minutes, then let it rest briefly before using. In the photo below, the image on the left shows the champagne during degassing, while the image on the right shows it after 2–3 minutes once the carbonation has settled. 

Degassing Champagne Before Using It in Sourdough Bread

Why I Used Vanilla Powder and Which Raisins Work Best

This champagne bread is not meant to taste sweet, so every add-in needs to stay subtle and intentional.

For vanilla, I use vanilla powder or vanilla paste, not liquid vanilla extract. Liquid extract is fully liquid and alcohol-based, which can slightly affect hydration and fermentation timing in sourdough. Powder or paste adds warmth and aroma without changing the dough’s structure in any meaningful way, especially since it’s used in such a small amount.

When it comes to raisins, golden raisins are my first choice. They’re softer, lighter, and slightly more floral, which pairs especially well with champagne. They also blend into the crumb more gently, both in flavor and appearance.

For this batch, I didn’t have enough golden raisins on hand, so I mixed in some darker raisins as well. The bread still turned out great, but next time I’ll stick with all golden raisins for a cleaner flavor and more consistent look.

Raisins are added once the dough has started to build strength. I like to fold in half during the second stretch and fold, then add the remaining raisins during the third stretch and fold. Adding inclusions too early can weaken gluten, while spacing them out helps maintain structure and an open crumb.

Ingredient Swap Notes

  • No vanilla powder or paste? You can skip the vanilla entirely. Avoid liquid vanilla extract if possible.
  • Only dark raisins available? They work, but the flavor will be richer and less delicate than golden raisins.
  • Mixed raisins: Totally fine if that’s what you have — just know golden raisins give the cleanest result with champagne. I didn’t have enough golden raisins so I had to mix with darker raisins too. 
Golden raisins used as an inclusion in champagne sourdough bread for natural sweetness and flavor

What This Dough Feels Like (and Why That’s Normal)

One important thing to know before you get your hands in this dough: it may feel a bit different than your typical country loaf.

Because champagne contains dissolved CO₂ and organic acids, the dough can feel slightly more structured than a simple water-and-flour dough. However, the biggest factor in how the dough feels comes down to temperature and timing.

In my case, I mixed this dough late at night. Honestly, I was too tired to wait for the bulk fermentation to finish properly, so I improvised. Instead of shaping the loaves and putting them in the fridge (which is what I recommend in the recipe below), I put the entire bowl of dough into the fridge to finish its bulk fermentation overnight.

The next morning, I shaped the dough straight from cold, then let it proof on the counter for about 90 minutes before baking.

Why Cold Shaping & Counter Proofing Matters

If you follow my lead and shape cold dough, it will feel much tighter in your hands. The seams take a bit more effort to stick together, and they may want to relax open slightly as they sit on the counter. During that 90-minute proofing period, the dough slowly warms up and the structure softens.

In this photo, the dough doesn’t look especially pretty after I tried stitching the seam together—and it continued to relax and open as it proofed. But just before baking, I was able to gently close the seam again, transfer it onto parchment, and score it.

Once the loaves hit the Krustic Dutch ovens, everything settled beautifully. The enclosed steam and strong oven spring did their job. The seams held, the structure set properly, and the bread baked up with a clean finish and excellent crumb.

The Takeaway: The recipe below is written for a standard Cold Proof (shaping then refrigerating), which is the most common way to get that great sourdough flavor. But if you get stuck late at night like I did, know that you can put the bulk container in the fridge, shape it cold the next day, and give it a nice long proof on the counter before baking.

Cold-shaped champagne sourdough bread dough resting in a floured banneton, showing tighter structure and seam placement before final proof and baking.

Tools I Used

You don’t need anything fancy to make this champagne sourdough bread, but having the right tools makes the process smoother and more enjoyable.

Affiliate Disclaimer: This post may contain affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend tools and products I personally use and genuinely love. Thank you for supporting my work and helping keep Sourdoughpedia going.

Digital kitchen scale
Essential for accuracy, especially when working with hydration and inclusions.

Large mixing bowl
For mixing, resting, and bulk fermentation.

Dough scraper (bench scraper)
Helpful for handling and shaping slightly stiffer dough.

Bannetons
Used for shaping and proofing the dough before baking.

Parchment paper
Makes transferring the dough into the Dutch oven much easier, especially when seams are a bit stubborn.

Bread lame or sharp blade
For scoring just before baking.

Krustic Dutch Oven
This is the Dutch oven I used, and it baked these loaves beautifully. The heat retention and steam environment helped the dough open properly and set structure, even though the seams were a little tricky to close. And I never burn the bottom of my loaves. It’s awesome.

Wire cooling rack
Important for allowing the crumb to fully set after baking.

Champagne Sourdough Bread Recipe (1 Loaf)

The recipe below reflects my preferred method, even though the photos show a slightly different workflow.

Ingredients

Levain

5 g sourdough starter
50 g flour
50 g water

Dough

  • 450 g bread flour
  • 50 g all purpose flour
  • 265 g degassed champagne or sparkling wine
  • 65 g water
  • 100 g active sourdough starter (100% hydration)
  • 10 g fine sea salt

Raisin Inclusion

  • 100 g golden raisins
  • Champagne for soaking (discard soaking liquid)
  • ½ teaspoon vanilla powder or vanilla paste

METHOD

A

1. Mix the Levain

You’ll need 100 g active levain (100% hydration) at peak for this recipe.

Overnight Levain (What I Used)

  • 5 g mature sourdough starter
  • 50 g flour (bread flour or all-purpose)
  • 50 g water

Mix until smooth, cover loosely, and let ferment overnight at room temperature (around 70–75°F / 21–24°C).
The levain is ready when it has doubled or slightly domed, smells lightly sweet and fermented, and shows bubbles throughout.

Use 100 g in the dough.

Same-Day Levain Option

If you prefer a same-day bake:

Build the levain using 1:2:2 ratio (20 g starter, 40 g flour, 40 g water).

Keep it in a warmer spot if possible (around 78–80°F / 25–27°C).

At warmer temperatures, this levain typically reaches peak in about 3–5 hours.

Levain Tip:
Use the levain at or just after peak — when it looks airy and domed, not collapsed. A strong, well-timed levain is especially important for this dough since champagne behaves differently than water.

A

2. Degas the Champagne

Pour the champagne into a bowl or measuring jug. Whisk gently for 2–3 minutes to release excess carbonation, then let it sit briefly until most of the bubbles have settled. This step stabilizes the liquid so it behaves like water in the dough while keeping the aroma and acidity of the champagne.

A

3. Soak the Raisins

In a small bowl, combine the raisins with enough champagne to cover. Add the vanilla powder or vanilla paste and stir gently to coat.

  • Let the raisins soak for 20 minutes, then drain thoroughly and discard the soaking liquid.
  • Pat the raisins dry with a paper towel to remove any excess moisture.

Set aside. The raisins will be added later during the stretch and folds, once the dough has developed strength.

A

4. Mix (Fermentolyse)

In a large bowl, combine the flour, degassed champagne, water, and sourdough starter. Mix until no dry flour remains and the dough looks shaggy and fully hydrated.

Cover and let rest for 30 minutes.
This fermentolyse allows the flour to hydrate fully and jump-starts fermentation without salt, helping the dough develop extensibility and flavor early on.

A

5. Add Salt

Sprinkle the salt evenly over the dough. Using wet hands, gently pinch and fold until the salt is fully incorporated. The dough will feel slightly tighter at this stage.

Cover and rest for 30 minutes to allow the gluten to relax before strengthening.

Salt being added to champagne sourdough dough by hand after fermentolyse, showing dough texture before stretch and folds
A

6. Strengthen the Dough (Stretch & Folds)

Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.

With each set, the dough should feel progressively smoother, stronger, and more elastic. By the final fold, it should hold its shape between folds and feel cohesive rather than slack.

A

7. Add the Raisins (Gradually)

Once the dough has clearly developed strength, begin adding the raisins.

  • Fold in half of the drained raisins during the second stretch and fold
  • Add the remaining raisins during the third stretch and fold

Adding inclusions gradually prevents the gluten from tearing and helps distribute the raisins evenly without deflating the dough.

Raisins being folded into champagne sourdough dough during the third stretch and fold to preserve gluten strength and ensure even distribution
A

8. Bulk Fermentation

After the final stretch and fold, let the dough continue bulk fermenting. Bulk fermentation usually takes 3.5–5+ hours total from the start of mixing, depending on your starter strength, dough temperature, and room temperature.

Instead of watching the clock, focus on how the dough looks and feels.

Signs Bulk Fermentation Is Complete

Your dough is ready to move on when it shows most of the following:

  • Noticeable but not doubled volume increase (about 30–50%)
  • A slightly domed surface with a relaxed, aerated feel
  • Dough feels lighter and pillowy, not dense or tight
  • Small bubbles visible along the sides or bottom of the dough
  • When gently shaken, the dough has a soft, subtle jiggle

If the dough feels tight, flat, or resistant, it needs more time. If it feels overly loose or fragile, bulk has gone too far.

A

9. What to Do Next: Same-Day vs Overnight Cold Proofing

Once bulk fermentation is complete, you have two good paths forward depending on timing, flavor, and digestion.

Option 1: Same-Day Bake (Faster, Lighter Flavor)

  • Pre-shape the dough
  • Rest 20 minutes
  • Final shape
  • Proof on the counter for 60–90 minutes, 2 hours max
  • Bake once the dough slowly springs back when gently pressed

This option keeps the flavor bright and subtle, with a softer champagne note on day one.

Option 2: Overnight Cold Proof (Deeper Flavor + Better Digestion)

For deeper flavor development and added gut-friendly benefits, refrigerate the dough after shaping.

  • Pre-shape and final shape
  • Place in a floured banneton
  • Cover and refrigerate 8–16 hours
  • Bake straight from the fridge the next day

Cold fermentation slows yeast activity while allowing bacteria to continue working. This enhances flavor complexity, improves digestibility, and often results in better structure and scoring.

Which Option I Prefer

For this champagne bread, I recommend shaping and then the overnight cold proof. The extra time allows the champagne aroma to mellow and integrate, while the raisins and vanilla become more rounded and balanced.

Both methods work — choose based on your schedule and preference.

Pre-shaped champagne raisin sourdough dough resting on a wooden surface after bulk fermentation, showing smooth surface and gentle structure before final shaping.
Shaped champagne sourdough bread with raisins resting in a floured banneton, fully shaped and ready for proofing and baking.
A

10. Bake

Preheat a Dutch oven to 450°F (232°C).

Carefully transfer the dough to parchment, score, and load into the hot Dutch oven.

  • Bake 30 minutes covered
  • Remove lid, then bake 15-18 minutes uncovered until deeply golden

The loaf is done when the internal temperature reaches 205–206°F (96–97°C).

Two freshly baked sourdough champagne bread loaves with raisins, rustic scoring and golden crust on parchment paper
A

11. Cool

Transfer the bread to a wire rack and let cool for at least 60+ minutes before slicing. This allows the crumb to fully set and the flavors to stabilize. I was in a rush and ended up cutting it half hour in. Still great but a little longer would have been better.

Close-up of the crumb of champagne sourdough bread showing a soft, airy interior with golden and dark raisins baked throughout

Why Sourdough Champagne Bread Is Worth Making

If you love sourdough and enjoy experimenting with flavor, this champagne bread is absolutely worth making. It’s perfect for New Year’s, birthdays, anniversaries, holidays, or any moment that calls for something a little special. It feels celebratory without turning into dessert.

I started with raisins because I wasn’t sure what would complement champagne, but I knew they’d work. In my cinnamon raisin bread, I soak raisins in Grand Marnier, and that hint of alcohol always pulls out deeper flavor. Same idea here. I baked two loaves, shared one with a friend, and it disappeared fast.

If you make this, slice it warm, add good butter, and don’t overthink it.
That’s where this bread shines.

👉 If you try this champagne sourdough, leave a comment, tag me, or save the recipe for your next celebration — I’d love to see how you make it your own.

Some loaves are made to feed people. This one is made to be remembered.

Print Recipe

Sourdough Champagne Bread with Golden Raisins

This sourdough champagne bread is made with degassed Brut sparkling wine, vanilla, and champagne-soaked golden raisins. The champagne flavor is most pronounced when freshly baked and mellows beautifully by the next day.
Course: Bread, Sourdough, Sourdough Artisan Loaf
Cuisine: American
Keyword: Sourdough Champagne Bread
Servings: 1 Loaf
Author: Serena Carcasole

Ingredients

Levain

  • 5 Starter
  • 50 Water
  • 50 Flour

Dough

  • 450 g bread flour
  • 50 g all purpose flour
  • 265 g degassed champagne or sparkling wine
  • 65 g water
  • 100 g active sourdough starter (100% hydration)
  • 10 g fine sea salt

Raisin Inclusion

  • 100 g golden raisins
  • Champagne for soaking (discard soaking liquid)
  • 1/2 tsp vanilla powder or vanilla paste

Instructions

Step 1. Mix the Levain

  • You’ll need 100 g active levain (100% hydration) at peak for this recipe.
    5 g mature sourdough starter
    50 g flour (bread flour or all-purpose)
    50 g water
  • Mix until smooth, cover loosely, and let ferment overnight at room temperature (around 70–75°F / 21–24°C).
    The levain is ready when it has doubled or slightly domed, smells lightly sweet and fermented, and shows bubbles throughout.

Degas the Champagne

  • Pour the champagne into a bowl or measuring jug. Whisk gently for 2–3 minutes to release excess carbonation, then let it sit briefly until most of the bubbles have settled. This step stabilizes the liquid so it behaves like water in the dough while keeping the aroma and acidity of the champagne.

Soak the Raisins

  • In a small bowl, combine the raisins with enough champagne to cover. Add the vanilla powder or vanilla paste and stir gently to coat.
    Set aside. The raisins will be added later during the stretch and folds, once the dough has developed strength.
    Let the raisins soak for 20 minutes, then drain thoroughly and discard the soaking liquid.Pat the raisins dry with a paper towel to remove any excess moisture.

Mix (Fermentolyse)

  • In a large bowl, combine the flour, degassed champagne, water, and sourdough starter. Mix until no dry flour remains and the dough looks shaggy and fully hydrated.
    Cover and let rest for 30 minutes.This fermentolyse allows the flour to hydrate fully and jump-starts fermentation without salt, helping the dough develop extensibility and flavor early on.

Add Salt

  • Sprinkle the salt evenly over the dough. Using wet hands, gently pinch and fold until the salt is fully incorporated. The dough will feel slightly tighter at this stage.
    Cover and rest for 30 minutes to allow the gluten to relax before strengthening.

Strengthen the Dough (Stretch & Folds)

  • Perform 3–4 sets of stretch and folds, spaced 30 minutes apart.
    With each set, the dough should feel progressively smoother, stronger, and more elastic. By the final fold, it should hold its shape between folds and feel cohesive rather than slack.

Add the Raisins (Gradually)

  • Once the dough has clearly developed strength, begin adding the raisins.
    Adding inclusions gradually prevents the gluten from tearing and helps distribute the raisins evenly without deflating the dough.
    Fold in half of the drained raisins during the second stretch and fold
    Add the remaining raisins during the third stretch and fold

Bulk Fermentation

  • After the final stretch and fold, let the dough continue bulk fermenting. Bulk fermentation usually takes 3.5–5+ hours total from the start of mixing, depending on your starter strength, dough temperature, and room temperature.

Overnight Cold Proofing

  • For deeper flavor development and added gut-friendly benefits, refrigerate the dough after shaping.
    Pre-shape and final shape
    Place in a floured banneton
    Cover and refrigerate 8–16 hours
    Bake straight from the fridge the next day

FAQs

Can I really use champagne instead of water in sourdough bread?

Yes. In this recipe, degassed champagne replaces the water entirely. Once the carbonation is removed, champagne behaves like a slightly acidic liquid, similar to how beer is sometimes used in bread dough. It contributes aroma and subtle flavor without preventing proper fermentation when handled correctly.

Do I have to degas the champagne first?

Yes — this step matters. Champagne is highly carbonated, and using it straight from the bottle can make the dough feel tight and unpredictable. Degassing removes excess CO₂ while keeping the acidity and aroma, allowing the dough to ferment and develop gluten normally.

Does champagne bread taste alcoholic?

No. The bread does not taste alcoholic. When freshly baked, it has a noticeable champagne aroma and flavor, but not alcohol heat. That flavor softens by the next day into a gently sweet, well-balanced loaf.

Is there alcohol left in the finished bread?

Sourdough fermentation naturally produces small amounts of alcohol, and most of it escapes during fermentation and baking. This loaf bakes for about 45 minutes and reaches an internal temperature over 205°F, which further reduces alcohol. However, trace amounts may remain. If you are pregnant, avoiding alcohol, taking medication, or serving children, use your discretion and consult a healthcare professional if needed.

Can I make this bread without raisins?

Yes. The raisins are optional. Without them, the loaf will be drier, more wine-forward, and closer to a savory country loaf with champagne aroma rather than a lightly sweet bread.

Why do you recommend golden raisins instead of dark raisins?

Golden raisins are softer, lighter, and slightly more floral, which pairs better with champagne’s delicate notes. Dark raisins work, but they create a richer, heavier flavor that can overpower the champagne aroma.

Why not use liquid vanilla extract?

Liquid vanilla extract adds both extra moisture and alcohol, which can subtly affect hydration and fermentation in sourdough. Vanilla powder or alcohol-free vanilla paste provides warmth and aroma without changing the dough’s structure.

Does this dough feel different from regular sourdough?

Yes. This dough is slightly stiffer and less stretchy than a classic country loaf. Champagne’s acidity and composition affect extensibility, especially when the dough is shaped cold. This is normal and expected.

Can I shape the dough straight from the fridge?

Yes. This recipe works well when shaped cold, then proofed on the counter before baking. Cold dough will feel tighter and seams may be harder to seal, but oven spring and steam in the Dutch oven help everything set properly.

Should I bake this the same day or cold proof overnight?

Both options work.

  • Same-day bake: Brighter, lighter flavor with more pronounced champagne notes.
  • Overnight cold proof: Deeper, more rounded flavor, better digestibility, and improved structure.

Choose based on your schedule and flavor preference.

Is this recipe suitable for beginners?

This bread is best for bakers who already have some sourdough experience. It requires reading the dough rather than following strict timelines. Beginners may want to start with a basic country loaf before attempting this recipe.

Can I use Prosecco or Cava instead of Champagne?

Yes. Any dry (Brut) sparkling wine works well. Avoid sweet or flavored sparkling wines. Expensive champagne is not necessary — dry and crisp is what matters.

Why is the champagne flavor stronger on day one?

Aromatic compounds are most noticeable when the bread is freshly baked. As the loaf rests, those aromas mellow and integrate into the crumb, which is normal and expected.