Orange Cranberry Sourdough Bread

The smell of this orange cranberry sourdough bread baking will have you smiling, even before you taste it!

There is something truly special about this flavor combination, it's a wonderful choice for the festive season but can be enjoyed anytime!

One of the best things about this loaf is you can choose to add other things like walnuts or pistachios if you like. You can sweeten it with honey or maple syrup, or leave these out if you prefer.

If you are a fan of all things orange and cranberry, you might also enjoy these sourdough orange cranberry muffins or these sourdough cranberry pistachio lavosh crackers. You'll find 20+ sourdough bread recipes here.

How To Prepare Your Sourdough Starter

This recipe for orange cranberry sourdough bread requires a happy, active sourdough starter that has been fed a few hours before. You can find my instructions for making a sourdough starter here.

Your starter should be at its peak to make this recipe.

Ideally, you can use 50g of starter as the recipe states, but if you need to adjust for a hotter or colder climate, you can use this guide to changing the amount of starter you use.

How To Make Orange Cranberry Sourdough Bread

This bread recipe follows my simple sourdough bread recipe, allowing for the inclusion of orange zest and cranberries.

There are a few variations you can make - as to whether or not you soak the cranberries and how you add these to the dough. There are notes for all the options in this blog post, as well as in the notes of the recipe card.

You can leave the honey out if you prefer, or swap it with maple syrup, or even plain white sugar if you prefer.

Soak The Cranberries

This step is optional, but it really gives the bread so much more flavor! Add the juice of an orange to a small bowl and add the dried cranberries. Allow them to soak until it's time to add them to the bread dough.If you don't want to soak the cranberries, you can add them dried.

Autolyse - Premixing The Dough

First weigh out your sourdough starter and water into a large ceramic or glass bowl.Mix the water and starter together briefly.

Now add the honey and orange zest and stir to combine with the water and the starter.

Then add your flour and salt and mix whole lot together to form a shaggy dough.

Cover your bowl with cling film or a damp tea towel and let it sit for approximately 1 hour.

Forming Up The Dough

After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed.

You shouldn't need more than about 20-25 stretches to form the ball. You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch & Fold + Adding the Cranberries

Over the next few hours you need to create some structure for your dough by "stretching and folding", as well as incorporating the cranberries.

**if you soaked the cranberries in orange juice, drain off as much liquid as you can before you add them to the dough. The liquid can be discarded**

For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Add the cranberries around the 2nd or 3rd set of stretch and folds. Just add a handful of cranberries to the dough for each stretch and fold.

They will become incorporated over the next few hours. Alternatively, you could laminate the dough.

Aim to do around 4-6 sets of stretches and folds.

Bulk Ferment

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment.

You can find a full guide to bulk fermentation here.

Shaping The Dough

Once your dough has finished its first ferment, it's time to shape it into either a boule or a batard. You can see my easy shaping instructions for a batard here.

Placing Into A Banneton

Once the dough is shaped into a tight ball, place it into your banneton smooth side down, so your seam is on the top - this way the top of your dough will get the pretty lines from the banneton.

If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. Just make sure the dough is tight.

Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.

If you don't have rice flour, corn meal works really well with this dough.

Cold Ferment

Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge.

Try to leave it in the fridge for a minimum 5 hours.

Preparing To Bake

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.

Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.

Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".

Bake Time!

Now it's time to bake!

When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper.

Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.

Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like. Try to score it fairly deep to ensure the dough opens up.

Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.

BAKE TIME:

30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F

Finishing The Bake

When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Do I Have To Soak The Cranberries?

It's really up to you. You have two options - and both are totally fine!

1. soak the cranberries in the juice of one orange for an hour or two. When you are ready to add them to the dough, drain off as much liquid as you can and then add them using either stretch and folds or lamination.
   
2. use the dried cranberries as they are and add them to the dough with no soaking necessary.

Can I Use Fresh or Frozen Cranberries?

I have used dried cranberries in this recipe. I have soaked the cranberries in fresh orange juice, however I've also made it without soaking with success too.

I like the flavor and texture of the dried cranberries. They hold their shape and don't bleed into the dough.

You can use fresh or frozen cranberries, however they can cause some issues with bleeding into the dough and difficulties with shaping. If you have lots of fresh or frozen cranberries to use up, try making this cranberry orange jam or sourdough cranberry cake.

Can I Use More Zest?

Yes if you want to use the zest of more than one orange you totally can.

What Else Can I Add To Orange Cranberry Sourdough Bread?

While this elegant flavor combination is perfect as it is, here are some other ideas for ways you can add even more flavor to your sourdough bread:

• You can easily add walnuts or pistachios to this sourdough cranberry orange loaf. You can add the nuts to the dough when you stretch and fold, or alternatively you can chop the nuts and add them to the base of the banneton before placing your dough on top. The nuts will stick to the dough during the cold ferment.
  
• Replace the honey with maple syrup for a vegan alternative.
  
• Replace the orange zest with lemon zest for a citrus alternative.
  
• Serve this delicious sourdough bread with homemade butter, cultured butter or even this whipped honey cinnamon butter for excellent eating!

Frequently Asked Questions

Share the sourdough love!