Cranberry Orange Sourdough Bread Recipe
This Cranberry Orange Sourdough Bread combines the tangy depth of natural fermentation with bursts of sweet-tart cranberries and a citrus twist of fresh orange zest. With its golden crust, chewy interior, and subtle sweetness, it’s the perfect loaf for the holidays.
Equipment
- Mixing bowls (large and medium)
- Digital scale
- Wooden spoon or dough whisk
- Bench scraper
- Proofing basket (banneton) or floured bowl
- Dutch oven with lid
- Parchment paper
- Sharp scoring blade or lame
- Cooling rack
Ingredients
- 50 g active sourdough starter
- 350 g water filtered
- 20 g honey
- 500 g bread flour
- 10 g salt
- Zest from 1 whole orange
- Juice from 1 orange for soaking cranberries
- 100 g dried cranberries
Instructions
- In a small bowl, soak dried cranberries in the juice of one orange for about 30 minutes. Drain before using.
- In a large mixing bowl, combine water and honey, stirring until dissolved. Add sourdough starter and mix until fully blended.
- Add bread flour and salt, mixing until a shaggy dough forms. Cover with a damp towel and let rest for 1 hour (autolyse).
- Gently fold in the orange zest and soaked cranberries until evenly distributed.
- Cover the dough and let it rise at room temperature for 4-6 hours, or until doubled in size (bulk fermentation).
- Transfer dough to a lightly floured surface and shape into a round loaf by folding edges toward the center.
- Place seam-side up in a floured proofing basket or bowl. Cover and proof for 1-2 hours, or refrigerate overnight for deeper flavor.
- Preheat oven to 475°F (246°C) with a Dutch oven inside for 30 minutes.
- Carefully invert dough onto parchment paper, score the top with a sharp blade, and place it in the preheated Dutch oven.
- Cover and bake for 20 minutes, then uncover and bake an additional 20-25 minutes until crust is deep golden brown.
- Remove bread from oven and let cool on a wire rack for at least 1 hour before slicing.
