Cranberry Orange Sourdough Bread Recipe

I used a lively sourdough starter, honey, fresh orange and dried cranberries to craft a Cranberry Orange loaf that reimagines Orange Cranberry Recipes and offers surprising fermentation ideas that might change how you bake with fruit.

I can’t stop thinking about this Cranberry Orange Sourdough Bread, the tang from my active sourdough starter meets bursts of dried cranberries and somehow it keeps surprising me every time I slice it. The crumb opens up in odd little tunnels that catch flavor and the crust isn’t what you’d expect from a fruit bread, it’s got personality.

I brought a loaf to a get together and nobody guessed it was made from starter, they kept asking what made it different, like there’s a tiny secret in every bite. This one belongs in Orange Cranberry Recipes.

Ingredients

• High in gluten, gives chew and structure, mostly carbs for energy.
• Adds fiber and nuttiness, more vitamins and a denser crumb.
• Wild yeasts and bacteria give tang it’s a slow rise with probiotic perks.
• Hydrates dough, controls texture and crumb, simple but essential.
• Natural sweetener, adds flavor and moisture, helps crust brown.
• Boosts flavor, strengthens gluten, keeps fermentation in check.
• Sweet and tart bites, add color and chewy texture, sugary.
• Bright citrus aroma, fresh acidity, lifts sweetness and bread flavor.
• Adds richness and softer crumb, small amount makes loaf tender.

Ingredient Quantities

• 500 g bread flour
• 50 g whole wheat flour (optional)
• 350 g water
• 150 g active sourdough starter (100% hydration)
• 30 g honey
• 10 g fine sea salt
• 120 g dried cranberries
• zest of 2 medium oranges (about 2 tbsp)
• 30 g fresh orange juice (about 1 small orange)
• 20 g unsalted butter (optional)

How to Make this

1. Prep: zest 2 oranges (about 2 tbsp) and squeeze 30 g juice, measure 120 g dried cranberries and pour the juice or a little hot water over them to plump for 10 minutes, then drain and pat dry; melt or soften 20 g butter if using.

2. Autolyse: in a big bowl mix 500 g bread flour + 50 g whole wheat flour + 350 g water + 30 g orange juice + orange zest + 30 g honey until no dry flour remains; cover and rest 30 to 60 minutes.

3. Add starter and salt: add 150 g active 100% hydration sourdough starter, then 10 g fine sea salt (you can dissolve the salt in a tablespoon of water first if you want). Mix by pinching and folding until starter and salt are fully incorporated.

4. Add butter and develop gluten: work in the 20 g softened butter now if using, then do 4 sets of stretch-and-folds over the first 2 hours of bulk fermentation (every 20 to 30 minutes). The dough will be sticky at first, that’s normal.

5. Add cranberries: after the first or second fold gently fold in the drained cranberries so they distribute without tearing the dough. Be gentle but try to get them evenly spread.

6. Bulk ferment: leave the dough at room temp until it has risen about 30 to 50 percent and shows bubbles, usually 3 to 4 hours depending on temp. Do extra folds if dough feels weak. dont overproof.

7. Shape and proof: turn dough onto a lightly floured surface, pre-shape into a boule, bench rest 20 to 30 minutes, then do a final tight shape and place seam-side up in a floured banneton or bowl lined with a towel. Proof 2 to 4 hours at room temp or cold retard in fridge 8 to 12 hours for better flavor and easier handling.

8. Preheat and score: 45 minutes before baking preheat your oven to 450 F (230 C) with a Dutch oven or baking stone inside. When ready, turn dough onto parchment, score the top with a sharp blade.

9. Bake: carefully place dough into the hot Dutch oven, cover and bake 20 to 25 minutes covered, then remove the lid and bake another 20 to 25 minutes until deep golden and internal temp is about 200 to 205 F. If you used a stone, add steam for the first 15 minutes then finish without steam.

10. Cool and store: cool completely on a wire rack at least 2 hours before slicing so the crumb sets. Store wrapped at room temp for 2 to 3 days or slice and freeze. Toasting brings out the orange and cranberry flavors.

Equipment Needed

1. Digital kitchen scale
2. Large mixing bowl
3. Small prep bowl (for soaking cranberries and dissolving salt)
4. Microplane zester and small citrus juicer
5. Bench scraper / dough scraper
6. Rubber spatula or wooden spoon
7. Banneton or bowl lined with a floured towel
8. Dutch oven with lid (or baking stone plus steam tray) and a sheet of parchment
9. Sharp lame or razor blade and an instant read thermometer

FAQ

Cranberry Orange Sourdough Bread Recipe Substitutions and Variations

• Whole wheat flour (50 g) → Spelt flour 1:1 by weight, or simply use extra bread flour or all purpose flour 1:1 for a milder loaf. Note: spelt absorbs a bit less water so reduce the mix water by about 5 g if you use spelt.
• Dried cranberries (120 g) → Dried cherries, raisins, currants, or chopped dried apricots, about the same weight. If bigger or chewier, soak them 10 to 15 minutes in warm orange juice or water, drain and pat dry so they don’t steal dough hydration.
• Honey (30 g) → Pure maple syrup 1:1 by weight, but reduce the recipe water by ~8 g to keep hydration similar. Or use 30 g brown sugar or granulated sugar, dissolved in the dough water (no water adjustment needed).
• Active sourdough starter 150 g → Instant yeast 3 to 4 g (about 1 tsp) mixed into the dry ingredients; expect much faster bulk rise (roughly 1 to 1.5 hours at room temp) and less tangy flavor. Alternatively make a quick preferment: 75 g flour + 75 g water + a pinch of yeast, rest 4 to 6 hours, then use in place of the starter.

Pro Tips

1) Keep an eye on your starter and dough temp. If your starter is super bubbly cut bulk time, if it’s sluggish give it more time. Aim for dough temps around 24 to 27 C (75 to 80 F) so fermentation stays predictable.

2) Treat the cranberries like delicate guests. Plump them, drain well, and toss lightly in a tablespoon of flour so they don’t all sink or make holes when you fold. If they seem huge, chop half of them so you get fruit in every bite.

3) Don’t fight sticky dough, work with it. Use wet hands or lightly oil them for stretch and folds, and do extra gentle folds if the dough feels weak instead of beating it. Adding the butter late helps the gluten develop without turning the dough greasy.

4) Use cold retard to boost flavor and make shaping easier. A night in the fridge tightens the dough and brings out deeper orange notes, but remember to check proofing: underproofed gives claggy crumb, overproofed will collapse. If baking straight from cold, score a little deeper and add a few extra minutes to the bake.

5) Finish strong in the oven. A very hot Dutch oven or stone and a first phase with steam gives good oven spring and crisp crust, then finish uncovered to deepen color. Always cool completely before slicing and use an instant read thermometer if you’re unsure, 93 to 96 C (200 to 205 F) is the sweet spot.