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Orange Cranberry Sourdough Bread

A vibrant and tangy loaf combining the flavors of orange and dried cranberries, perfect for any time of day.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Bread, Snack
Cuisine: American, Homemade
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Active sourdough starter Ensure the starter is bubbly and active
  • 3 cups Bread flour
  • 1.5 cups Water, room temperature Use warm water to help activate starter
  • 1 teaspoon Salt
  • 1 cup Dried cranberries
  • 2 tablespoons Orange zest Fresh zest for best flavor
  • 2 tablespoons Sugar (optional) Add for extra sweetness if desired

Method
 

Mixing the Dough
  1. In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
  2. Add in the bread flour, salt, orange zest, and sugar (if using). Use a wooden spoon or your hands to mix until a shaggy dough forms.
First Rise
  1. Cover the bowl with a damp cloth and let it rest for about 30 minutes.
Incorporating Cranberries
  1. After the autolyse, gently fold in the dried cranberries until evenly distributed in the dough.
Bulk Fermentation
  1. Cover the bowl again and let the dough rise at room temperature for about 4 to 6 hours, stretching and folding the dough 2-3 times during this period.
Shaping the Dough
  1. Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
Second Rise
  1. Place the shaped dough into a well-floured proofing basket or bowl. Cover with a cloth and let rise for another 1 to 2 hours, until puffy.
Baking the Bread
  1. Preheat your oven to 450°F (232°C) along with a Dutch oven or baking stone.
  2. Carefully transfer the dough to the preheated Dutch oven. Bake with the lid on for 25 minutes, then remove the lid and bake for an additional 15 to 20 minutes, until golden brown.
Cooling
  1. Once baked, take the bread out of the oven and let it cool on a wire rack before slicing.

Notes

Store the bread in a paper bag or bread box at room temperature for about 2-3 days. To freeze, wrap slices tightly in plastic and store in an airtight container for up to 3 months. Reheat in the oven for a few minutes to restore texture.