This Cranberry Orange Sourdough Bread is made with an active starter and studded with sweet dried cranberries and fresh orange zest. It's a beginner-friendly sourdough inclusion recipe that's perfect for the holiday season.
I tested this cranberry orange sourdough bread recipe in the middle of July. Let's just say, turning on my oven in that heat was… not fun. Even so, I couldn’t resist making this holiday-inspired loaf, with sweetened dried cranberries and bright orange flavor.
Offering it to my neighbors (I give away most of my sourdough bakes) felt a little silly in the 90°F weather. But since I live in a town known for producing cranberries, they were ecstatic.
Of the three loaves I shared with them that week, this one was their favorite. They especially loved it with chicken salad!
If you’re just getting into sourdough inclusions, this cranberry orange bread is a great place to start. It’s a lower-hydration dough that’s easy to handle. And using dried cranberries keeps the loaf from getting too wet.
The result is a lightly sweetened bread with a touch of tartness and chew from the cranberries, and a bright punch of citrus from the orange juice and zest.
It makes a perfect gift for the holidays, and it’s definitely one I’ll be baking again once the weather cools down.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Your starter should be bubbly and active before mixing your dough. If you only have fresh sourdough discard (within a day or two), you can use it, but the dough may take longer to rise.
- Orange Juice + Zest- The zest packs a lot of bright orange flavor, while just 1–2 tablespoons of juice add a hint of sweetness and acidity without interfering with fermentation. Avoid using more juice, as too much acidity can slow or inhibit the rise.
- Dried Cranberries- Provide bursts of sweet-tart flavor and a chewy texture throughout the loaf. If you’d like, you can try substituting fresh cranberries, but I haven’t tested it, so results may vary.
- Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but your loaf may turn out slightly softer and flatter.
- Water- Lukewarm or room temperature water encourages fermentation. You can adjust the amount depending on your preferred dough hydration and your kitchen’s humidity.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
Tips for Success
- Use an active starter. A well-fed starter gives your dough strength for a good rise and a soft, open crumb.
- Weigh your ingredients. A kitchen scale ensures accuracy and helps you achieve the right dough hydration and texture.
- Use only a small amount of orange juice. Too much acidity can interfere with fermentation, so stick to 1-2 tablespoons for flavor without affecting the rise.
- Be patient with the bulk rise. Don’t move on until the dough looks puffy and doubled. This is essential for a light, airy crumb structure.
- Build tension when shaping. A taut surface helps your loaf keep its shape and rise beautifully in the oven.
- Don't skip the cold proof. Refrigerating the shaped dough enhances flavor and makes scoring cleaner and easier.
- Cool completely before slicing. Letting the bread rest allows the crumb to set fully, preventing a gummy interior.
How to Make Cranberry Orange Sourdough Bread
Follow these step-by-step instructions with photos to see exactly how to make cranberry orange sourdough bread from scratch.
Step 1: Feed starter. About 6-12 hours before mixing dough. You want your sourdough starter to be active and bubbly.
Step 2: Mix the dough. Mix water, starter, orange zest & juice, then add flour & salt. Rest 20 minutes.
Step 3: Add cranberries. Add cranberries and build gluten with 4 sets of stretch-and-folds, 20 minutes apart.
Step 4: Bulk fermentation. Allow dough to rise until doubled & bubbly (4–12+ hrs).
Step 5: Shape. First, pre-shape dough into a round. Rest 15 minutes, then do a final shaping into round or oval loaf.
Step 6: Cold proof. Proof overnight in floured basket, covered, 12–16 hrs.
Step 7: Bake. Preheat Dutch oven to 450°F. Score dough, add ice cubes for steam, and bake 45 minutes covered, then 5–10 minutes uncovered. Cool 2–4 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your cranberry orange sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough & rest 20 minutes.
- 8:30–9:30 AM: Add dried cranberries and complete stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Keep your cranberry orange sourdough bread in a bread box or an airtight container at room temperature for up to 3 days, either whole or sliced.
For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.
Serving Suggestions
Cranberry orange sourdough bread is delicious toasted with butter, cranberry jam, cream cheese, or cottage cheese.
It also makes a great base for for grilled cheese with brie or sharp cheddar, a turkey sandwich, or a chicken salad sandwich.
For breakfast or brunch, turn it into French toast, French toast casserole, or even bread pudding. It’s also fantastic sliced for a holiday charcuterie board, or cubed and toasted into croutons for salads.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Cranberry Orange Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 1 tablespoon (about 1 whole orange) orange zest
- 1 tablespoon (15 grams) fresh orange juice
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table salt
- 1 cup (160 grams) dried cranberries
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
- In a large mixing bowl, whisk together the warm water, sourdough starter, orange zest, and orange juice until the starter dissolves. Add the flour and salt, kneading together until no dry flour remains. Cover and let rest for 20 minutes.1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, 1 tablespoon (about 1 whole orange) orange zest, 1 tablespoon (15 grams) fresh orange juice, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With lightly damp hands, gently flatten the dough in the bowl. Sprinkle in ¼ of the cranberries, then do a stretch-and-fold: lift one side of the dough, stretch upward, and fold over. Rotate the bowl 90°, add another ¼ of the cranberries, and repeat until all cranberries are incorporated. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and let rest for 20 minutes. Repeat the stretch-and-fold process three more times, letting the dough rest for 20 minutes between each set.1 cup (160 grams) dried cranberries
- Cover and let the dough rise until it doubles in size. It should be slightly jiggly with visible fermentation bubbles. This can take anywhere from 4-12 hours or more depending on your kitchen temperature and starter. Using a straight-sided container makes it easier to track progress.
- Turn the dough out onto a floured surface and gently stretch into a rectangle. Fold both long sides toward the center (like a letter), then fold the short sides in. Flip seam-side down and use your hands or a bench scraper to shape into a round ball. Cover and let it rest for 15 minutes.
- Flip the dough seam-side up and gently stretch into a rectangle again. For a round loaf, repeat the pre-shaping folds. For an oval loaf, fold the shorter edges in, then roll tightly from a long edge into a log, pinching the seam to seal.
- Generously dust a proofing basket with rice flour. Place the dough seam-side up in the basket, cover, and refrigerate for 12–16 hours.Rice flour
- The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Allow it to heat for an additional 30–60 minutes once it reaches temperature.
- Turn the dough out onto parchment or a bread sling. Score as desired. Place 2 ice cubes in the hot Dutch oven for steam, then carefully transfer the dough inside using the sling or parchment. Quickly cover with the lid to trap the steam inside. Bake for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes to achieve your desired crust color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store in a bread box or airtight container at room temperature for up to 3 days or freeze sliced bread for up to 3 months.
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