CRANBERRY ORANGE SOURDOUGH
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, really!
3 c flour
1 ½ c water
- (including juice from one orange)
1 ½ tsp salt
½ c starter
1/2 c soaked craisins
1 Tbsp butter (optional)
Zest from one orange
400g - 100%
300g - 75% hydration
8g - 2%
100g - 25%
50 - 60g
Before starting the dough (prepare cranberries, zest and orange juice)
Soak 1/2 cup/60g craisins until plump (may take an hour or two).
Grate zest from one medium sized orange.
Squeeze juice from the same orange.
Method (Develop the dough – bulk ferment)
Combine the orange juice with water to = 300g or 1 1/2 cup of liquid, combine with starter – stir until blended.
Add flour – mix until blended, (no dry flour).
Let rest/autolyze for 30 minutes.
Add salt, fold into dough thoroughly. Rest a few minutes for the salt to blend.
Add butter, orange zest and craisins, fold into dough thoroughly.
Over the next 2 - 3 hours: every 30-45 minutes (4x)
Stretch and Fold - (gluten begins to strengthen).
Stretch and Fold - (gluten continues to develop).
Stretch and Fold - (gluten and dough begin to feel more silky and elastic).
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
Turn the dough onto a lightly floured counter/board. *Make sure there's not too much flour, you do need the dough to stick to itself. Using both hands, start from one side and gently pull out to stretch the dough, then repeat on the other side. Fold the right side over the middle, then the left over middle. Be sure not to punch the dough down - we do not want to get rid of the air pockets.
From top, roll farthest end towards you, roll/press, roll/press. Seal toward bottom end.
Shape dough using hands or dough scraper (tighten/strengthen top of loaf (add tension) so the top of the loaf is smooth.
Place in floured banneton/bowl or bread pan for final rise. Cover the dough so that it doesn't dry out while proofing/rising.
Let rise in a 75+ degree Fahrenheit environment until dough springs back slowly (will be a few hours on the counter).
Or – place in fridge overnight until you have time to bake. Leaving the dough covered in the fridge will slow down the rise of the dough and as the dough continues to ferment, will create great flavor.
Bake using Dutch oven or clay cloche – (generates steam, crispy crust)
Heat oven and container to 450 degrees
Score/cut the loaf (create weak area to allow bread to rise as it bakes).
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.
Remove loaf from pan, cool for 1 – 2 hours.
*See Basic Sourdough recipe for other ways to bake your loaf!