Ingredients
- 25 g active sourdough starter (levain build)
- 50 g water (levain build)
- 50 g bread flour (levain build)
- 350 g bread flour
- 50 g whole wheat flour
- 50 g rye flour
- 10 g fine sea salt
- 300 g water (room temperature)
- 100 g active levain or active starter
- 1 large orange, zested (use zest only)
- 50 g fresh orange juice
- 100 g dried cranberries unsweetened or lightly sweetened
- 25 g honey or sugar substitute (optional) for slight sweetness
Method
- Build Your LevainMix the sourdough starter, flour, and water. Let it ferment at room temp (68–72°F) for 4–6 hours, or overnight in the fridge for deeper flavor.
- Soak the CranberriesWhile your levain develops, soak the cranberries in the 50g warm orange juice for 10–15 minutes. Strain the cranberries, reserving all of the orange juice; do not discard it. Pat the cranberries lightly dry and set them aside for the add-ins step.
- Mix the Dough (Autolyse + Final Mix)In a large bowl, combine the flours with 300g water. Mix until no dry bits remain, then rest for 45 minutes (autolyse). Add the levain, the reserved 50g orange juice, orange zest, and, if using, honey or orange extract. Mix until incorporated. Add the salt last and knead or stretch the dough to develop gluten. The main dough uses 350g total liquid: 300g water plus 50g orange juice.
- Bulk Fermentation with FoldsOver the next 3–4 hours, perform 4 sets of stretch & folds every 30 minutes.After the final fold, allow the dough to rest until it rises by ~50–60%.
- Add Fruit & NutsGently fold in cranberries (and nuts if using) after the last stretch & fold to distribute evenly without deflating the dough.
- Shape & Cold ProofPre-shape, rest 20 minutes, then final shape into a boule or batard.Place seam-side up in a floured banneton. Cover and refrigerate overnight (8–16 hours).
- BakePreheat oven with Dutch oven to 500°F (260°C).Score the loaf, bake covered for 20 minutes, then uncover and reduce heat to 425°F (220°C) for another 20–25 minutes.The loaf is ready when deep golden and sounds hollow, or internal temp is ~210°F (99°C).
- Optional Finishing TouchBrush the hot loaf with melted butter mixed with orange zest for a soft, aromatic crust.
Nutrition
Notes
For stronger orange flavor, add extra zest or a drop of orange extract. If cranberries are very dry, soak 10–15 minutes in warm water or orange juice; pat dry before folding in. Dough readiness beats the clock: look for an airy feel and ~40–60% volume increase before shaping.