Cranberry Walnut Sourdough Batard
Cranberry Walnut Sourdough Batard
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Our Cranberry Walnut Sourdough Batard is a hearty, artisan loaf that showcases the signature tang of naturally leavened sourdough—crafted with just three core ingredients: flour, salt, and water. Using a blend of whole wheat and bread flour at 78% hydration, this batard is slow-fermented for depth, then studded with tart dried cranberries and toasted walnuts for contrast and crunch.
At Rise Artisanal, we bake fresh weekly in small batches using 500g of flour per loaf—no shortcuts, no preservatives. Walnuts, rich in omega-3s and essential minerals like phosphorus and manganese, combine beautifully with potassium and vitamin C-rich cranberries for a loaf that’s both indulgent and nutrient-packed.
Though these ingredients aren’t native to the tropics, this sourdough bread offers Filipinos a unique experience—locally made but globally inspired. Best enjoyed with aged cheese, this loaf reflects the rise of handcrafted sourdough in the Philippines.
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Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
