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Cranberries & Cream Cheese Sourdough 

Updated: Apr 26, 2020

My mom has been asking for softer bread. She loves my sourdough but the crust are too hard for her dentures.

Perhaps, she is used to the commercial white bread. I am determined to bake her the softer bread that taste more like white bread with a softer & crispy crust.

Here’s is what I make.


  1. 240g leaven (20g sourdough starter + 60g water + 30g bread flour +30g wholemeal flour)

  2. 1cup whole milk

  3. 10g fine salt

  4. 15g granulated sugar

  5. 1 large egg, lightly beaten

  6. 45g unsalted butter, melted

  7. 450g unbleached bread flour

  8. 1 handful cranberries

  9. 220g cream cheese (Divide equally into 2 portions)


  1. Combine the starter, milk, sugar, egg and butter in the bowl of a mixer.

  2. Add the bread flour and knead with the mixer’s dough hook for about 5 minutes, until the dough forms a soft and elastic ball. Leave it to rise for 30 minutes.

  3. Butter table top, transfer bread dough to table. Knead for about 5 minutes, add salt and cranberries. Stretch and fold, transfer the dough into a lightly buttered bowl and leave it to rise until doubled in size, about 30min.

  4. Stretch and fold every 30 minutes for 1 hour.

  5. After the last stretch and fold, gently cut into 2 equal portions, placed cream chesse in centre & wrap it, pinch sides tightly closed underneath and put them seam-side-down on a well buttered baking tray. Cover them loosely with cloth and let them proof in a warm place for about 2 hours.

  6. Preheat oven to 230°C (450°F).

  7. Score the top of the bread. Lightly brush the top with extra egg.

  8. Put the bread on the centre rack and bake at 230°C (450°F) for 20min.

  9. Turn oven down to 200°C (390°F) and bake for another 15minutes, until browned and they sound hollow when tapped underneath.

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