Description
This festive sourdough loaf combines the gentle tang of a naturally fermented starter with tart dried cranberries and bright orange zest. Perfect for Christmas morning, holiday brunches, or homemade gifts, each slice offers a tender crumb studded with jewel-like cranberries and citrus aroma. Following simple mixing, folding, and proofing steps, you can achieve a bakery-quality loaf with a crisp golden crust and soft interior. Expert tips guide you through timing, hydration, and scoring for beautiful results. Serve warm with butter or cream cheese as part of your holiday spread.
Ingredients
Instructions
1. Combine bread flour and water in a mixing bowl until no dry flour remains; cover and autolyse for 30 minutes.
2. Add sourdough starter, salt, and honey; fold until a soft sticky dough forms.
3. Gently mix in dried cranberries and orange zest until evenly distributed.
4. Cover for bulk fermentation at room temperature (22–24°C) for 4–5 hours, performing stretch-and-folds every 30–45 minutes (4 sets total).
5. Turn dough onto a floured surface, shape into a tight loaf by tucking edges underneath, and place seam-side up in a floured banneton.
6. Cover and refrigerate for 8–12 hours for cold proof.
7. Preheat Dutch oven to 230°C (450°F) for 30 minutes. Invert loaf onto parchment, score the top, and bake covered for 30 minutes.
8. Remove lid and bake 15–20 minutes until deep golden brown.
9. Cool loaf on a wire rack for at least 1 hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8 slices
Keywords: sour dough cranberry orange bread, sourdough christmas bread recipe, christmas bread recipe with fruit, sourdough christmas desserts, christmas sourdough inclusions, holiday bread, christmas baking