Orange Cranberry Sourdough Bread is a delightful twist on traditional sourdough, combining the zesty brightness of orange with the tart sweetness of cranberries. This bread is not only visually stunning with its lovely specks of orange and red, but it also brings a wonderful flavour that perfectly complements a range of dishes. Whether you’re preparing for a festive dinner or just want to elevate your breakfast game, this recipe will deliver a delicious and aromatic loaf bursting with character.
Gather Your Orange Cranberry Sourdough Bread Ingredients
Before diving into the baking process, let’s ensure you have everything you need to create this incredible loaf. Here’s what you’ll need:
- 50 g Sourdough Starter (Fed and Bubbly)
- 350 g Water
- 20 g Honey
- 500 g Bread Flour
- 10 g Salt
- 100 g Dried Cranberries
- Zest of whole orange
- Juice of whole orange (optional)
Step-by-Step Orange Cranberry Sourdough Bread Recipe
Making Orange Cranberry Sourdough Bread is an enjoyable process that rewards you with a beautiful loaf. Follow these steps to create your masterpiece:
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Soak the cranberries (optional): In a small bowl, mix the juice of an orange with the dried cranberries and let them soak until ready.
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In a large ceramic or glass bowl, combine the sourdough starter and water, mixing briefly to combine.
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Stir in the honey and orange zest until well combined. Then, add the bread flour and salt to create a shaggy dough.
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Cover the bowl and let it rest for about 1 hour to allow the gluten to develop.
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Bring the dough together by stretching and folding it about 20-25 times, until it forms a smooth ball.
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Let the dough rest for another 30 minutes.
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Create structure in your dough by stretching and folding it 4 times at 15-minute intervals. Incorporate the soaked cranberries during the 2nd or 3rd stretch.
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Cover the dough and allow it to rest for bulk fermentation for 3 to 4 hours.
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Shape your dough into a boule or batard, depending on your preference.
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Place the shaped dough into a banneton, smooth side down, and dust with rice flour if necessary.
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Cover loosely and refrigerate for at least 5 hours, or overnight.
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Preheat your oven to 230°C (450°F) with the Dutch oven inside for about 1 hour.
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When ready, gently place the dough on baking paper, score the top, and place it in the hot Dutch oven.
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Cover and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes at 210°C (410°F).
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Remove the bread from the oven and Dutch oven, placing it on a wire rack to cool completely.
The Best Way to Serve It
Once your Orange Cranberry Sourdough Bread has cooled, it’s time to enjoy it! This bread is versatile and can be served in many delightful ways:
- Toast it: Enjoy a slice with butter and a drizzle of honey for breakfast or a snack.
- Serve with cheese: Pair it with soft cheeses, such as cream cheese or goats’ cheese, for a delightful cheese board.
- Make sandwiches: Use it to create a tasty turkey and cranberry sandwich, perfect for a light lunch or picnic.
- Garnish with fresh fruit: Slices of fresh orange or a handful of berries can accentuate the fruity notes of this bread.
Helpful Tricks for Orange Cranberry Sourdough Bread
Here are a few tips and variations to help you succeed with your loaf:
- Flour choice: If you prefer a different texture, you can substitute part of the bread flour with whole wheat flour for added flavour and nutrition.
- Adjust sweetness: Feel free to increase or decrease the amount of honey depending on your taste preference. If you want a more tart loaf, reduce the honey slightly.
- Add nuts: For a delightful crunch, consider adding chopped walnuts or pecans to the dough with the cranberries.
Orange Cranberry Sourdough Bread FAQs
Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but keep in mind that they’ll add more moisture to the dough. You might need to adjust the overall water content slightly.
How long does freshly baked bread last?
This sourdough bread is best enjoyed fresh but can be stored in a paper bag at room temperature for 2–3 days. To keep it longer, consider freezing slices for up to three months.
Can I skip the orange juice?
Absolutely! The orange juice adds some extra moisture and flavour, but if you prefer a less sweet loaf, you can omit it.
Baking Orange Cranberry Sourdough Bread is a rewarding experience, and I encourage you to give it a try! The combination of flavours is sure to impress anyone who takes a bite. Enjoy the process and the delicious outcome!