Orange Cranberry Sourdough Bread
A delightful loaf that combines the tangy flavor of sourdough with the vibrant sweetness of orange and the tartness of dried cranberries, perfect for any occasion.
Servings: 10 slices
Calories: 180kcal
Ingredients
Dough Ingredients
- 50 g Sourdough Starter (Fed and Bubbly)
- 350 g Water
- 20 g Honey
- 500 g Bread Flour
- 10 g Salt
- 100 g Dried Cranberries Optional to soak in orange juice
- 1 whole Zest of whole orange
- 1 whole Juice of whole orange (optional) Enhances the flavor of cranberries if soaked
Instructions
Preparation
- Soak the cranberries (optional): In a small bowl, mix the juice of an orange with the dried cranberries and let them soak until ready.
- In a large ceramic or glass bowl, combine the sourdough starter and water and mix briefly.
- Stir in the honey and orange zest until combined, then add the bread flour and salt to form a shaggy dough.
Resting and Folding
- Cover the bowl and let it rest for about 1 hour to develop gluten.
- Bring the dough together by stretching and folding it around 20-25 times until it forms a smooth ball.
- Let the dough rest for another 30 minutes.
- Create structure in your dough by stretching and folding it 4 times, with 15-minute intervals between each set. Drain and incorporate the soaked cranberries during the 2nd or 3rd stretch.
Fermentation and Shaping
- Cover the dough and let it rest for bulk fermentation for 3 to 4 hours.
- Shape your dough into a boule or batard.
- Place the shaped dough into a banneton, smooth side down, and dust with rice flour if necessary.
Cold Fermentation
- Cover loosely and refrigerate for at least 5 hours or overnight.
Baking
- Preheat your oven to 230°C (450°F) with the Dutch oven inside for about 1 hour.
- When ready, gently place the dough on baking paper, score the top, and place it in the hot Dutch oven.
- Cover and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes at 210°C (410°F).
Cooling
- Remove bread from the oven and Dutch oven, placing it on a wire rack to cool completely.
Notes
This bread pairs well with butter, creamy cheeses, jams, hearty salads, or as a sandwich base. Adding a pinch of cinnamon can enhance the flavor. Dried cherries or blueberries can be substituted for cranberries.