Sourdough Cranberry Orange Bread
Prep: 30 mins + rising time | Cook Time: 50 mins | Course: Baked Goods | Yield: 1 loaf
A lovely cranberry orange sourdough loaf of bread; makes delicious toast spread with lots of butter. Inspired by Katie Shaw at Hearts Content Farmhouse https://heartscontentfarmhouse.com/cranberry-orange-sourdough-bread/
3 ½ cups flour
1 ⅓ cups water, lukewarm
¾ cup sourdough starter
¼ cup sugar
1 tsp salt
¾ cup dried cranberries
1 Tbsp orange zest
Mix flour, water, starter, sugar, salt, cranberries, and orange zest in a stand mixer for about 3 minutes. Transfer to a plastic or glass bowl to proof for 30 minutes while covered with plastic wrap. Reshape the dough into a ball every 30 minutes for 90 minutes of a bulk-ferment at room temperature. Reshape one last time and place in the refrigerator to proof overnight.
In the morning, preheat the oven to 450* with a dutch oven on a rack. Remove the dough from the fridge and turn out onto a sheet of parchment. Slash the top with a lame or sharp knife. When preheated, place the loaf with parchment into the dutch oven and place the lid on top. Bake for 25 minutes covered, then remove the cover and bake for an additional 25 minutes. Allow to cool before slicing.
