Cranberry Orange Sourdough Bread
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.
Servings 12 slices
Calories 206kcal
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.
Nutrition
Serving: 1slice | Calories: 206kcal | Carbohydrates: 43.5g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 66mg | Fiber: 1.5g | Sugar: 10g | Vitamin C: 1mg | Calcium: 11mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
