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)
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Soak 1/2 cup/60g craisins until plump (may take an hr or two).
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Grate zest from one medium sized orange.
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Squeeze juice from the same orange.
Method (Develop the dough – bulk ferment)
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Combine the orange juice with water to = 300g or 1 1/2 cup of liquid, combine with starter – stir until blended.
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Add flour – mix until blended, (no dry flour).
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Let rest/autolyze for 30 minutes.
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Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.
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Add butter, orange zest and craisins, fold into dough thoroughly.
Over the next 2 - 3 hours: every 30-45 minutes (4x)
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Stretch and Fold - (gluten begins to strengthen).
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Stretch and Fold - (gluten continues to develop).
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Stretch and Fold - (gluten and dough begin to feel more silky and elastic).
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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
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Using both hands, stretch dough sideways, fold right over middle, then left over middle.
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Stretch dough from top, fold over middle, roll and seal toward bottom end.
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Turn over, shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension).
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Place in banneton/bowl or bread pan for final rise.
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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)
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Heat oven and container to 450 degrees
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Score/cut the loaf (create weak area to allow bread to rise as it bakes).
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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.
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Remove loaf from pan, cool for 1 – 2 hours.
Bake (using baking stone/steel – generate steam, crispy crust)
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Heat oven, baking stone/steel and empty pan (on bottom rack) to 450 degrees.
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Score/cut the loaf (create weak area to allow bread to rise as it bakes).
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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.
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Remove loaf from oven cool for 1 – 2 hours.
Bake (using bread pan - sandwich bread)
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Heat oven to 350 degrees
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Bake for 23 minutes, rotate loaf, bake an additional 6 – 8 minutes or until loaf reaches 200 degrees and is nicely browned.
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Remove loaf from pan, cool for 1 – 2 hours.

