Name: Orange Cranberry Sourdough Bread
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 1
Ingredients: 360 ml/ 1.5 cups water; 120 g/ 2/3 cup bubbly starter; 1.5 tsp salt; 100 g/ 1/2 cup sugar; zest of 1 orange; 500 g/ 4 cups + 1 tbsp bread flour (measured correctly); 120 g/ 1 cup dried cranberries

Where I live, citrus is in season during the winter, so we take advantage of it as much as possible. Remember my orange cranberry scone? This is the sourdough bread version of it. You simply don't want to miss it.

This loaf is fragrant and perfectly crusty on the outside, while soft and slightly sweet on the inside. Our favorite way of eating it the days after it was made is by toasting it and slathering a good tablespoon of butter on each slice. I was never into sweet breakfast, but I could have that for breakfast any day.

Orange Cranberry Sourdough Bread

Yield: 1 loaf

Prep Time: 8 hours

Cook Time: 50 minutes

Total Time: 8 hours 50 minutes

Warm up any winter day with this beautiful citrusy bread.

Ingredients

360 ml/ 1.5 cups water
120 g/ 2/3 cup bubbly starter
1.5 tsp salt
100 g/ 1/2 cup sugar
zest of 1 orange
500 g/ 4 cups + 1 tbsp bread flour (measured correctly)
120 g/ 1 cup dried cranberries

Instructions

In a large bowl, mix the water, starter, salt, sugar, and orange zest. Mix well
with a dough hook. (360 ml/ 1.5 cups water, 120 g/ 2/3 cup bubbly starter , 1.5 tsp salt, 100 g/ 1/2 cup sugar, zest of 1 orange)
Add the flour and knead until all ingredients are combined. Cover and allow to rest 45 minutes. (500 g/ 4 cups + 1 tbsp bread flour (measured correctly)
Proceed to a series of stretches and folds every 30 minutes for the entire bulk ferment, about 2 hours. This dough will rise quicker than our regular sourdough because the yeast has been given sugar, which makes it very happy.
Stretch into a 12x12 inch square and sprinkle the cranberries. Fold the edges over towards the middle. Shape into a ball, being careful not to rip the dough. (120 g/ 1 cup dried cranberries)
Place in a well-floured banneton and allow for the final ferment, 2.5 hours at 72 F or overnight in the refrigerator.
Two hours into the final ferment, place a Dutch oven in the oven and turn the oven to 450 F.
Score and bake the sourdough loaf on parchment paper, covered with a lid for 25 minutes.
Remove the lid and turn the temperature down to 440 F. Bake an additional 35 minutes. The loaf will brown considerably more than plain sourdough at this high temperature due to the sugar we added to the dough.
Remove from the oven and allow to rest for 30-45 minutes before cutting into it. Enjoy!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 351mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 0g