cranberry orange sourdough bread

Intensity Breakdown:

• Low Intensity: Mixing dough, resting.

• Medium Intensity: Stretch-and-folds (4 sets), shaping.

• High Intensity: Scoring, managing oven steam, timing fermentation.

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Ingredients

For the Dough:

• 100g active sourdough starter (100% hydration, fed 4-6 hours prior)

• 350g warm water (85°F / 29°C)

• 500g bread flour (or 450g bread flour + 50g whole wheat)

• 10g fine sea salt

• 50g granulated sugar (optional but enhances orange flavor)

For the Add-ins:

• 120g dried cranberries (unsweetened or lightly sweetened)

• Zest of 2 large oranges (about 2 tbsp packed)

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Instructions

Phase 1: Autolyse & Mix (Intensity: Low | Time: 30 min)

1. In a large mixing bowl, combine 350g warm water and 100g active starter. Stir until milky.

2. Add 500g bread flour and 50g sugar (if using). Mix with a dough whisk or spatula until no dry flour remains. Shaggy dough is fine.

3. Cover and let rest for 30 minutes (autolyse). This builds gluten naturally.

Phase 2: Salt & Stretch-and-Folds (Intensity: Medium | Time: 2 hours)

4. Sprinkle 10g salt over the dough. Wet your hand and pinch/squeeze the salt into the dough for 2–3 minutes.

5. First set (0:00): Perform a stretch-and-fold: Grab a section of dough, stretch it up, fold it over the center. Repeat 4–5 times around the bowl. Cover and rest 30 minutes.

6. Second set (0:30): Add orange zest and dried cranberries. Fold them in using another stretch-and-fold. Cover, rest 30 min.

7. Third set (1:00): Stretch and fold again. Dough will feel smoother. Cover, rest 30 min.

8. Fourth set (1:30): Final stretch and fold. Cover and rest for 30 more minutes (total bulk fermentation continues).

Phase 3: Bulk Fermentation (Intensity: Low | Time: 4–6 hours)

9. Let dough rest at room temperature (72–78°F / 22–25°C) for 4–6 hours. It should rise by 50–75%, show bubbles on top and sides, and feel airy. (Tip: Warmer kitchen = shorter time.)

Phase 4: Shaping (Intensity: High | Time: 15 minutes)

10. Turn dough onto a lightly floured surface. Pre-shape into a round by folding edges into center. Rest 20 minutes (bench rest).

11. Final shape: For a batard, fold like a letter, then roll tightly. For a boule, stitch the bottom. Place seam-side up into a floured banneton or a bowl lined with a floured towel.

Phase 5: Cold Retard (Intensity: Low | Time: 2–12 hours)

12. Cover and refrigerate for 2–12 hours (longer = more tangy flavor). 8 hours is ideal.

Phase 6: Bake (Intensity: High | Time: 50 minutes total)

13. Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.

14. Remove dough from fridge. Flip onto parchment paper. Score the top with a lame or sharp knife (one deep slash or decorative pattern).

15. Carefully place dough (with parchment) into hot Dutch oven. Cover and bake for 20 minutes.

16. Remove lid. Reduce heat to 450°F (230°C). Bake uncovered for 20–25 minutes until deep golden brown and internal temp reaches 208°F (97°C).

17. Cool on a wire rack for at least 2 hours before slicing.

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End of Recipe

Storage: Store at room temperature in a linen bag or cut-side down on a board for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Best enjoyed: Toasted with butter, as a breakfast bread, or with cream cheese and a drizzle of honey.

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Nutrition Information

*Approximate per serving (1 slice, 1/12 of loaf, ~75g)*