This Cranberry Orange Sourdough Bread is studded with sweet dried cranberries and fresh orange zest for a bright, citrusy twist on classic sourdough. It’s an easy, beginner-friendly sourdough inclusion that’s perfect for the holiday season.
I first tested this cranberry orange sourdough bread in the middle of July. Let's just say, turning on my oven in 90°F weather was… not fun. Even so, I couldn't resist making this holiday-inspired loaf, packed 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 middle of summer. But since I live in a town known for producing cranberries, they were pretty excited about it. 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 is a great place to start. It's a lower-hydration dough that's easy to handle, with a lightly sweet flavor, chewy cranberries, and plenty of bright orange flavor from fresh zest.
I hope you give it a try and love it as much as I do!
Love cranberries? Try my sourdough cranberry cheesecake bars, sourdough cranberry orange muffins, or cranberry walnut sourdough bread.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
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 the dough. You can use fresh sourdough discard from the past day or two, but the dough may take longer to rise.
- Orange Zest + Juice- Fresh orange zest provides most of the orange flavor, while a small amount of juice adds extra citrus flavor. Stick to the amounts in the recipe, as adding too much juice can affect fermentation.
- Cranberries- This recipe works with both fresh and dried cranberries. Dried cranberries add sweetness and chew, while fresh cranberries have a more tart flavor.
- Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but the loaf may be slightly softer and flatter.
- Water- Adjust the amount slightly up or down depending on your preferred dough consistency.
- Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh it for the most accurate measurement.
Tips for Success
- Use an active starter. Since this is an inclusion loaf, use a bubbly, active starter at or near its peak to help ensure the dough has enough strength and fermentation power to rise well.
- Use fresh orange zest. Zest the oranges before juicing them for the brightest orange flavor. Avoid getting too much of the white pith, which can taste bitter.
- Don’t overdo the orange juice. It can be tempting to add more for extra orange flavor, but too much juice can increase the acidity of the dough and affect fermentation.
- Watch the dough, not the clock. Bulk fermentation can take anywhere from 4–12+ hours depending on your kitchen and starter. Look for dough that is puffy, bubbly, and nearly doubled in size.
- Let the bread cool completely. Wait at least 2 hours before slicing so the crumb has time to set.
How to Make Cranberry Orange Sourdough Bread
Follow these step-by-step instructions and photos for a closer look at how to make cranberry orange sourdough bread. Then, find the full instructions and ingredient measurements in the recipe card below!
Step 1: Feed your sourdough starter. Feed your sourdough starter 6–12 hours before mixing the dough, until bubbly and active.
Step 2: Mix the dough. Whisk together the water, starter, orange zest, and juice. Add the flour and salt and mix until no dry flour remains. Cover and rest for 20 minutes.
Step 3: Stretch and folds. Gently flatten the dough and add the cranberries in four portions, incorporating them with each fold. Rest 15 minutes, then repeat the stretch-and-fold process 3 more times.
Step 4: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and significantly increased in volume, about 4–12+ hours depending on your kitchen.
Step 5: Shape. Turn the dough onto a lightly floured surface, fold it into a tight ball, and shape until smooth and taut.
Step 6: Cold proof. Transfer to a rice-flour-dusted proofing basket, seam-side up. Cover and refrigerate for 12–16 hours.
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 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 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
Store whole or sliced cranberry orange sourdough bread in an airtight container or breadbox at room temperature for up to 3 days.
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 grilled cheese with brie or sharp cheddar, a turkey sandwich, or a chicken salad sandwich.
For breakfast or brunch, use it to make French toast, French toast casserole, or bread pudding. It’s also delicious sliced for a holiday charcuterie board or cubed and toasted into croutons for salads.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
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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)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 ¼ cups (300 grams) water
- ½ cup (100 grams) active sourdough starter
- 2 tablespoons orange zest (from about 2 oranges)
- 2 tablespoons (30 grams) fresh orange juice (from about 1 orange)
- 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 brand or table salt
- 1 cup (120 grams) dried cranberries or 1 cup (100 grams) fresh cranberries
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the warm water, active sourdough starter, orange zest, and orange juice until the starter is mostly dissolved. Add the bread flour and salt and mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ¼ cups (300 grams) water, ½ cup (100 grams) active sourdough starter, 2 tablespoons orange zest, 2 tablespoons (30 grams) fresh orange juice, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands and gently flatten the dough. Sprinkle about one-quarter of the cranberries over the surface. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides, adding another quarter of the cranberries with each fold. Once all of the cranberries have been added, gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting the dough for 15 minutes between each round, for a total of 4 rounds.1 cup (120 grams) dried cranberries
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
- Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Fold one short side toward the center, then fold the opposite short side over it, like folding a letter. Fold the two long sides toward the center in the same way. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.
- Lightly dust a proofing basket with rice flour. You can also use a bowl lined with a clean tea towel. Transfer the dough to the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for 30 minutes.
- Turn the dough onto a piece of parchment paper or a bread sling and score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the Dutch oven. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired level of doneness.2 ice cubes
- Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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