What if I don't have a Dutch oven?

You can bake the bread on a preheated baking stone or sheet. To create steam, place a tray of water at the bottom of the oven or mist the oven walls with water before baking.

Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries have more moisture, which can affect the dough's hydration. If using fresh, consider reducing the water slightly and chopping the cranberries to distribute them evenly.

Cranberry Orange Sourdough Bread: The Best Recipe !

Description

The Orange Cranberry Sourdough Bread recipe combines tangy cranberries and citrusy orange flavor with the signature sourdough base. It’s a festive bread, perfect for the holiday season or any time you want a zesty, sweet loaf.

Ingredients

Scale

50g sourdough starter (fed and bubbly)
350g water
20g honey
500g bread flour
10g salt
Zest of 1 whole orange
Juice of 1 whole orange (optional)
100g dried cranberries

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Instructions

Soak the Cranberries: In a small bowl, soak 🍇 dried cranberries in the 🍊 juice of one orange (optional) to plump them up. Set aside.
Autolyse (Premixing the Dough): In a large bowl, mix 💧 350g water and 🍯 20g honey until combined. Add 🍞 50g sourdough starter and stir until dissolved. Add 🌾 500g bread flour and 🧂 10g salt. Mix until a shaggy dough forms. Cover the bowl and let the dough rest for 1 hour.
Incorporate Orange Zest and Cranberries: Drain the soaked 🍇 cranberries. Gently fold the 🍊 orange zest and drained cranberries into the dough until evenly distributed.
Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size.
Shape the Loaf: Transfer the dough onto a lightly floured surface.Shape it into a tight round loaf. Place the shaped dough seam-side up into a floured proofing basket or bowl.
Proofing: Cover and let it proof for 1-2 hours at room temperature, or refrigerate overnight for enhanced flavor.
Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside.
Score and Bake: Carefully turn the dough onto a piece of parchment paper. Score the top of the loaf with a sharp blade. Transfer the dough (on the parchment) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and continue baking for an additional 20-25 minutes, or until the crust is deep golden brown.
Cool: Carefully remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Prep Time: 1 hour (active)
Cook Time: 45 minutes
Category: bread

Nutrition

Serving Size: 16 slices
Calories: 138 kcal per slice
Sugar: 7.5 g
Sodium: 150 mg
Fat: 2.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28.7 g
Fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 0 mg