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Cranberry Orange Sourdough Bread

Cranberry Orange Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 100g active sourdough starter
  • 375g bread flour
  • 275g warm water
  • 8g fine sea salt
  • 1 tablespoon honey
  • 100g dried cranberries
  • Zest of 1 large orange

Method
 

  1. Combine starter, water, and honey in a large bowl. Stir in flour and salt until no dry bits remain. Cover and rest 30 minutes.
  2. Scatter cranberries and zest over the dough. Fold gently to incorporate evenly.
  3. Perform 4 sets of stretch and folds every 30 minutes, covering between sets. Let bulk ferment until nearly doubled and jiggly, 1 to 2 hours after the final fold.
  4. Shape into a tight round, rest 20 minutes, then place seam-side up in a floured banneton. Cover and refrigerate 12 to 18 hours.
  5. Preheat a Dutch oven at 450°F (230°C) for 30 minutes. Turn dough onto parchment, score the top, and bake covered for 20 minutes. Uncover and bake 20 to 25 minutes until deep amber and hollow-sounding.
  6. Cool completely on a wire rack before slicing.

Notes

Inactive proofing time is not included in the prep or cook times above. The dough needs 12 to 18 hours in the fridge, plus a few hours of bulk fermentation at room temperature, so plan your bake accordingly.