Bread Education

Sourdough - Cranberry Orange

Where sweet meets tangy - this sourdough bread has amazing flavor and texture using starter, Premium West Mountain bread flour, orange zest / fresh orange juice and sweet, plump craisins for style and flavor. 

​

We know that this bread will soon be a family favorite.

​

A fun and amazing bread for the holidays or any day - where red meets orange and flavor can't be beat.

​

​

Ingredients                 Weight

3 cups flour                     400g - 100%

1 ½ cup water                  300g - 75% hydration

      (including juice from one orange) 

1 ½  tsp salt                      8g - 2%

½ cup starter                   100g

1/2 cup soaked craisins    50 - 60g

Zest from one orange

1 TB butter (optional)        10g

​

Before starting the dough (prepare cranberries, zest and orange juice)

​

1. Soak 1/2 cup/60g craisins until plump (may take an hr or two).

2. Grate zest from one medium sized orange.

3. Squeeze juice from the same orange.

​

Method (Develop the dough – bulk ferment)

​

1. Combine the orange juice with water to = 300g or 1 1/2 cup of liquid, combine with starter – stir until blended.

2. Add flour – mix until blended, (no dry flour).

3. Let rest/autolyze for 30 minutes.

4. Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.

5. Add butter, orange zest and craisins, fold into dough thoroughly.

Over the next 2 - 3 hours:  every 30-45 minutes (4x)

1. Stretch and Fold - (gluten begins to strengthen).

2. Stretch and Fold - (gluten continues to develop).

3. Stretch and Fold - (gluten and dough begin to feel more silky and elastic).

4. Stretch and Fold - (gluten and dough are lighter/has volume – well developed).

Place in fridge for 12 – 18 hours (long ferment – time develops gluten and flavor)

Shorter time in fridge = a more mild flavor.

Take out of fridge, bring dough close to room temperature.

Shape dough – Prepare for final rise

1. Using both hands, stretch dough sideways, fold right over middle, then left over middle.

2. Stretch dough from top, fold over middle, roll and seal toward bottom end.

3. Turn over, shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension).

4. Place in banneton/bowl or bread pan for final rise.

5. Let rise in 75+ degree environment until dough springs back (could be 2-3 hours).

Bake (using Dutch oven or clay cloche – generates steam, crispy crust)

1. Heat oven and container to 450 degrees

2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

3. Place loaf in baking pan, bake for 25 minutes, remove lid, bake an additional 6 – 7 minutes or until loaf reaches 200 degrees and is nicely browned.

4. Remove loaf from pan, cool for 1 – 2 hours.

Bake (using baking stone/steel – generate steam, crispy crust)

1. Heat oven, baking stone/steel and empty pan (on bottom rack) to 450 degrees.

2. Score/cut the loaf (create weak area to allow bread to rise as it bakes).

3. Place loaf on the stone/steel, pour water into the empty pan (creates steam) bake for 25 minutes, turn loaf around, bake an additional 6 – 7 minutes or until loaf reaches 200 degrees and is nicely browned.

4. Remove loaf from oven cool for 1 – 2 hours.

Bake (using bread pan - sandwich bread)

1. Heat oven to 350 degrees

2. Bake for 23 minutes, rotate loaf, bake an additional 6 – 8 minutes or until loaf reaches 200 degrees and is nicely browned.

3. Remove loaf from pan, cool for 1 – 2 hours.