Cranberry Orange Sourdough Bread

4.50 from 2 votes

Cranberry Orange Sourdough Bread

There’s something magical about the smell of cranberry orange sourdough bread baking, especially around the holidays! This delicious bread has become a must-have in our home all Winter long!

Prep Time8 10

Cook Time1

Total Time9 10

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 286kcal

Author: Lynn Polito

Equipment

Ingredients

500 g All Purpose Flour or Bread Flour
100 g Active Sourdough Starter
300 g Water Room Temperature
10 g Salt
100 g Dried Cranberries
1 large Orange
25 g Honey

Instructions

In a small bowl, add the cranberries, juice of one orange, and the orange zest. Mix well and set it aside, letting the cranberries rehydrate for a few minutes.
In a large bowl, mix the sourdough starter with water. Stir until the starter is dissolved. Add the flour, salt, honey, cranberries, orange juice, and orange zest.
Mix until a shaggy dough forms. Cover with a damp towel and let it rest for 1 hour.
After 1 hour, perform your first set of stretch and folds. Take one side of the dough and lift it into the center of the dough. Continue doing that until the bowl is entirely turned and the dough is smooth.
Cover the dough and let it rise at room temperature for 6-8 hours, performing 3-4 sets of stretch and folds every 30 minutes during the first two hours.
Once the bulk fermentation is complete, shape the dough into a round boule.
Cold Ferment time! If you are not baking the loaf now, place the dough seam-side up into a floured banneton (proofing basket) or a large bowl. Cover the dough and place it in the refrigerator for up to 24 hours.
When you are ready to bake, Preheat your oven to 450°F with a Dutch oven inside. Once heated, carefully transfer your loaf into the hot Dutch oven, score the top, and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 30 minutes until golden brown.

Notes

Depending on how cold your kitchen is will depend on how long it will take your dough to rise. Don't rush it. You want it to almost double in size, so if your kitchen is colder, it might take 8-10 hours to rise.
Preheating the Dutch oven in the oven before baking will help get a nice crust on the bread.
Add chopped walnuts, chopped pecans, or more dried fruit for an even more filling bread.
Keep the bread in a bag on the counter. Do not put it in the refrigerator or it will go stale quickly.

Nutrition