Cranberry Orange Sourdough
This cranberry orange sourdough loaf makes a perfect breakfast bread with a lovely combination of sweet and tart.
Equipment
- 1 loaf pan with lid
Ingredients
- 8 oz orang juice
- 1 cup chopped fresh cranberries
- 1 tsp sugar plus extra for sprinkling on top
Instructions
- Start by substituting equal parts orange juice for the amount of water needed to mix your sourdough. The recipe I use calls for 1 cup of water, so I substitute that for 1 cup of orange juice.
- Slice and chop your fresh cranberries about 1 cup. I like to save some pretty sliced cranberries for the top of the bread and do a rough chop of the cranberries that will be incorporated into the bread.
- Once your series of stretch and folds are done and you're ready for the shaping and bulk fermentation step, press the dough into a rectangular shape, approximately 8 inches by 14 inches.
- Cover the pressed rectangular bread with the chopped cranberries and then sprinkle with 1 tsp of sugar.
- Starting at the 8 inch end, tightly roll the bread and place in parchment lined Pyrex bread loaf pan, seam side down.
- Place the shaped dough in the loaf pan and place it in a warm spot covered to rise. I like to place my dough on the back of the stove top while my baking pan and oven preheat.
- I use the Eurita terracotta clay bread loaf pan and lid for great loaf shaped breads. Place the terracotta pan in the cold oven and preheat to 450F.
- Just before baking, use a bread lame to make a long slice across the top of the dough. Hold the lame at a 30-degree angle for best results. Scatter your reserved cranberry slices on top of the dough and sprinkle with a pinch of sugar.
- After 45 to 60 minutes and your oven is fully preheated. Remove the hot pan from the oven and place the dough lined with parchment paper in the hot pan. Place the lid on and bake for 30 minutes. Then, remove the lid and bake for another 5 to 7 minutes or until the top is golden brown.
- Allow the bread to cool before slicing. I can never usually wait this long. Hot bread straight out of the oven is delicious. But if you wait to slice your bread, you will have a nicer crumb that isn't smashed down. This is a perfect breakfast bread. Slice it and serve with butter, jam, or honey. I hope you enjoy this orange cranberry sourdough.