Cranberry Orange Sourdough Bread

round loaf of sourdough with orange and cranberry

5 from 3 votes

You'll love the sweetness of dried cranberries and orange zest combined with a classic sourdough loaf that's perfect toasted on a chilly morning.

Prep Time1

Cook Time1

rising time20

Total Time22

Course: Bread

Cuisine: American

Keyword: Christmas, cranberry sourdough bread, sourdough bread with fruit

Servings: slices

Calories: 148kcal

Author: Katie Shaw

Equipment

Ingredients

3 cups bread flour 450 grams/ 15.85 ounces
1 ⅓ cups lukewarm water 300 grams/ 10.6 ounces
¾ cup sourdough starter (active and bubbly)
¼ cup white sugar
1 teaspoon salt
¾ cup dried cranberries (soaked in water and drained)
¾ tablespoon orange zest

Instructions

Autolyse. Combine the flour, water, sugar, and starter in a large bowl and stir well. Use your hands to incorporate any dry bits. Cover with a clean, damp tea towel and let it rest at room temperature for 30 minutes.
Stretch and fold during warm rise. After the rest period, add the salt, dried cranberries, and orange zest. Knead for a minute or two until everything is thoroughly mixed in. Cover with a damp towel and let it rise in a warm place for three hours, reshaping the dough into a ball once per hour.
Second proof in the fridge. Heavily dust a banneton with rice flour. Shape the dough into a ball and place it in the banneton. Cover with plastic wrap and let it proof overnight in the fridge.
Prepare for baking. In the morning, preheat the oven to 450°F (230°C) with the Dutch oven inside. Remove the dough from the fridge and turn it out onto a sheet of parchment paper, aiming for the center. Slash the top with a lame or a very sharp knife. Carefully remove the hot Dutch oven and place the parchment and dough inside. Replace the lid.
Bake. Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then 5 minutes directly on the oven rack to brown the crust. The bread is done when the internal temperature reaches 200-210°F (93-99°C).
Cool. Remove the bread from the Dutch oven and discard the parchment paper. Allow it to cool on a wire rack for 3 to 4 hours before slicing. Store at room temperature, tightly wrapped, for up to two days. For longer storage, freeze.

Notes

Make sure your dried cranberries and orange zest are fresh for the best flavor. Stale ingredients can affect the taste and texture of your bread.

Allow your sourdough starter and water to reach room temperature before mixing to help the dough rise better.

If your dough feels too dry or sticky, adjust the water or flour slightly. Humidity and flour type can affect dough consistency.

Be sure to do the stretch and fold process to help develop gluten, giving your bread structure and a great crumb.

Use plenty of rice flour to dust your banneton or proofing basket to prevent sticking to transfer the dough to the Dutch oven.

Soak the dried cranberries in warm water before using them. Otherwise, they will pull moisture from the dough and leave dry spots. Make sure you drain them before adding them, but there's no need to pat them dry.

Let the bread cool completely on a wire rack before slicing. Cutting too soon can make the bread gummy.

Nutrition