Cranberry Orange Sourdough Bread is a delightful twist on traditional sourdough, infusing the tangy complexity of sourdough with the vibrant flavors of cranberry and orange. This bread combines the hearty, chewy texture of sourdough with a sweet and tart burst from the cranberries and a zesty hint of orange.
Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm water
- 3 cups bread flour
- 1 cup dried cranberries
- Zest of 1 large orange
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Instructions:
- Prepare the Dough:
- In a large bowl, combine the sourdough starter and warm water. Stir in the sugar until dissolved.
- Gradually add the bread flour, salt, and orange zest, mixing until a shaggy dough forms. Stir in the dried cranberries.
- Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
- Shape the Loaf:
- Punch down the dough and transfer it to a floured surface. Shape the dough into a round loaf and place it on a parchment-lined baking sheet or into a floured proofing basket.
- Second Rise:
- Cover the shaped dough with a cloth and let it rise for another 1-2 hours, or until it has risen noticeably.
- Bake:
- Preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it as well.
- If desired, score the top of the dough with a sharp knife.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Let the bread cool on a wire rack before slicing.
Enjoy the unique blend of flavors in each slice of this Cranberry Orange Sourdough Bread!
