How to Make Orange Cranberry Sourdough Bread
This beautiful, rustic style artisan loaf is a fun way to elevate classic sourdough bread! Try this delicious orange cranberry sourdough bread recipe that is bursting with flavor from fresh orange juice and plenty of dried cranberries.
As much as I love a regular ole loaf of artisan style sourdough bread, there is something so fun and enjoyable about experimenting with different add ins! My family loved this sourdough chocolate bread recipe, so I thought it would be fun to try another flavor variation with a classic combination like orange and cranberry.
The results? Delicious.
Let’s walk through how to make it.
What You’ll Love About This Bread:
Ingredients You’ll Need
This is a quick overview of essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list!
Tips for Preparing to Make This Recipe
- Sourdough starter should be active and bubbly. This means the starter has been fed within the last 8-12 hours, is bubbly, and passes the float test. If the starter is not active, the bread will not rise.
- Weigh your ingredients. I highly recommend using a kitchen scale to get accurate measurements. This will ensure the best outcome when baking homemade bread. If using measuring cups, make sure to spoon and level your flour.
- Use a Dutch oven. Steam is essential for creating an artisan style loaf that rises beautifully. The easiest and most reliable way to create steam is to choose a baking vessel that has a lid.
- If you find the bottom of your sourdough bread is getting too brown in the oven, add a thin layer of uncooked rice on the bottom of the Dutch oven before placing the sourdough bread on top and baking. This will keep the bottom from getting too brown.
- Experiment with different variations! Adding in dried cherries as a substitute for the cranberries would be delicious. Chopped nuts would be another yummy option.
Be sure to check out the full recipe and ingredient list below!
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Recipe FAQs
Sourdough is definitely a healthier alternative to regular wheat bread! It is gut healthy, with lower phytate levels that make it more digestible and nutritious. It is also packed full of prebiotics that help to keep your gut bacteria happy.
Yes, that would work! I wouldn’t recommend using frozen cranberries as they may add too much moisture to the bread.
Step by Step Instructions
Make the Dough
- The first (and most essential) step to this bread is to make sure you begin with active sourdough starter that has been fed within the past 8-12 hours.
- In a large mixing bowl, combine active starter, water, salt, and honey. Mix together until combined and then add in the salt and flour. I highly recommend using a kitchen scale to measure the ingredients.
- Using a Danish dough whisk or just your hands, mix the dough together until just combined. Allow it to rest in the bowl for 30-45 minutes. This process is known as autolyse, and allows the water to hydrate the flour.
- Meanwhile, add the cranberries, orange juice, and vanilla extract to a small bowl. Stir well to combine (don’t worry if the cranberries aren’t completely submerged). Do not drain.
- After the dough has rested, add the cranberries with their juice to the bowl. Gently knead the dough to incorporate. lifting and folding the dough over itself several times and squishing it with your hands. Continue doing this as best you can until it comes together into a rough ball. Let sit for 20-30 minutes before beginning stretch and folds.
- Stretch and Folds: To complete a stretch and fold, grab one edge of the dough and pull up, gently stretching it out as you pull upwards. Place this dough back into the center, and then give the bowl a quarter turn. Then grab another edge of dough, and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds. You will do two more rounds of stretch and folds, waiting about 20 minutes in between each set. Try to keep the cranberries tucked into the dough and not on the outside. This will prevent burning when baked.
- Bulk fermentation: Once you have completed the stretch and fold process, add the dough to a bowl or banneton basket and then cover with plastic wrap or a damp kitchen towel. Allow it to bulk ferment at room temperature overnight, about 8-12 hours.
Shape, Rise, and Bake
Shape: Once the dough has completed the bulk fermentation and is doubled in size, you will begin the shaping process. Gently remove the dough from the bowl and place it onto the counter or work surface. Gather the dough, one side at a time, and fold it into the center. Flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and spin it towards you, rotating it slowly in a circular motion. You can repeat this process until you are happy with its shape.
7. Second Rise: Place the shaped dough into a banneton basket or medium sized bowl lined with a tea towel. Allow it to rise again, 30 minutes to 1 hour. It is ready when the dough is slightly puffy, but not double in size. Towards the end of the second rise, preheat the oven to 450 degrees F.
8. Score: Place a sheet of parchment on the counter, and then invert the bowl or banneton basket over the top of it to release the dough. Lightly dust the top of the dough with flour (optional, but makes the scoring pattern stand out more). Using the tip of a bread lame or a razor blade, score the dough according to your style preference.
9. Bake: Place your bread into the oven (lid on) and bake for 30 minutes. Remove the lid, and continue to bake uncovered for an additional 20 minutes. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205 F.
10. Allow bread to cool to room temperature before slicing and serving. Enjoy!
Storage and Freezing Instructions
- Storage: Baked sourdough bread can be stored in an airtight container at room temperature for up to 5 days.
- Freezing: To freeze, make sure the bread has cooled completely. Wrap the entire loaf tightly in plastic wrap and then place in an airtight, freezer-safe Ziploc bag to freeze for up to 3 months. Thaw in the fridge or at room temperature once you’re ready to enjoy.
How to Serve Orange Cranberry Sourdough Bread
Serve it warm from the oven with a generous slab of butter, top it with a drizzle of honey or even homemade strawberry jam. An orange cranberry version of sourdough French toast casserole would also be divine!
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Orange Cranberry Sourdough Bread
Ingredients
- 100 g active sourdough starter (about 1/2 cup)
- 200 g water (1 cup)
- 3 tbsp honey
- 1 1/2 tsp salt
- 450 g all purpose flour
- 1/4 cup orange juice
- 1 cup dried cranberries
- 1 tsp pure vanilla extract
Instructions
- The first (and most essential) step to this bread is to make sure you begin with active sourdough starter that has been fed within the past 8-12 hours.
- In a large mixing bowl, combine active starter, water, salt, and honey. Mix together until combined and then add in the salt and flour. I highly recommend using a kitchen scale to measure the ingredients.
- Using a Danish dough whisk or just your hands, mix the dough together until just combined. Allow it to rest in the bowl for 30-45 minutes. This process is known as autolyse, and allows the water to hydrate the flour.
- Meanwhile, add the cranberries, orange juice, and vanilla extract to a small bowl. Stir well to combine (don’t worry if the cranberries aren’t completely submerged). Do not drain.
- After the dough has rested, add the cranberries with their juice to the bowl. Gently knead the dough to incorporate. lifting and folding the dough over itself several times and squishing it with your hands. Continue doing this as best you can until it comes together into a rough ball. Let sit for 20-30 minutes before beginning stretch and folds.
- Stretch and Folds: To complete a stretch and fold, grab one edge of the dough and pull up, gently stretching it out as you pull upwards. Place this dough back into the center, and then give the bowl a quarter turn. Then grab another edge of dough, and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds. You will do two more rounds of stretch and folds, waiting about 20 minutes in between each set. Try to keep the cranberries tucked into the dough and not on the outside. This will prevent burning when baked.
- Bulk fermentation: Once you have completed the stretch and fold process, add the dough to a bowl or banneton basket and then cover with plastic wrap or a damp kitchen towel. Allow it to bulk ferment at room temperature overnight, about 8-12 hours.
- Shape: Once the dough has completed the bulk fermentation and is doubled in size, you will begin the shaping process. Gently remove the dough from the bowl and place it onto the counter or work surface. Gather the dough, one side at a time, and fold it into the center. Flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and spin it towards you, rotating it slowly in a circular motion. You can repeat this process until you are happy with its shape.
- Second Rise: Place the shaped dough into a banneton basket or medium sized bowl lined with a tea towel. Allow it to rise again, 30 minutes to 1 hour. It is ready when the dough is slightly puffy, but not double in size. Towards the end of the second rise, preheat the oven to 450 degrees F.
- Score: Place a sheet of parchment on the counter, and then invert the bowl or banneton basket over the top of it to release the dough. Lightly dust the top of the dough with flour (optional, but makes the scoring pattern stand out more). Using the tip of a bread lame or a razor blade, score the dough according to your style preference.
- Bake: Place your bread into the oven (lid on) and bake for 30 minutes. Remove the lid, and continue to bake uncovered for an additional 20 minutes. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205 F.
Notes
-
- Sourdough starter should be active and bubbly. This means the starter has been fed within the last 8-12 hours, is bubbly, and passes the float test. If the starter is not active, the bread will not rise.
-
- Weigh your ingredients. I highly recommend using a kitchen scale to get accurate measurements. This will ensure the best outcome when baking homemade bread. If using measuring cups, make sure to spoon and level your flour.
-
- Use a Dutch oven. Steam is essential for creating an artisan style loaf that rises beautifully. The easiest and most reliable way to create steam is to choose a baking vessel that has a lid.
-
- If you find the bottom of your sourdough bread is getting too brown in the oven, add a thin layer of uncooked rice on the bottom of the Dutch oven before placing the sourdough bread on top and baking. This will keep the bottom from getting too brown.
- Variations: Adding in dried cherries as a substitute for the cranberries would be delicious. Chopped nuts would be another yummy option.
- Storage: Baked sourdough bread can be stored in an airtight container at room temperature for up to 5 days.
- Freezing: To freeze, make sure the bread has cooled completely. Wrap the entire loaf tightly in plastic wrap and then place in an airtight, freezer-safe Ziploc bag to freeze for up to 3 months. Thaw in the fridge or at room temperature once you’re ready to enjoy.
Nutrition
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