Equipment:

Kitchen scale

KitchenAid Mixer

Plastic/Silicon Bowl Scraper

Whisk

2 Loaf pans

1 Cookie Sheet

Cooling Rack

NutritionSortLoading...
Loading...

Ingredients:

Sourdough Starter: 100 grams (100% hydration, previously fed, doubled in size)

Butter: 20 grams (melted)

Water: 225 grams (80 degrees Fahrenheit (26 Celsius))

Orange Zest: 1 tablespoon (from about three large oranges, like Cara Cara)

Orange Juice: 75 grams (fresh squeezed)

Honey: 95 grams

Unbleached Bread Flour: 430 grams

Whole Wheat Flour: 50 grams (stone ground)

Fine Sea Salt: 9 grams

Dried Cranberries: 145 grams (rough chopped)

Ice cubes: 4

Spray bottle with filtered/bottled water

Select allAdd

Directions:

1. Prepare liquid starter:

   Fully mix using a whisk (in a separate container) the sourdough starter, water, butter, orange zest and juice, and honey until the starter is fully incorporated.

2. Prepare the Dough: (Using KitchenAid stand mixer)

   Add the bread flour, whole wheat flour and salt to mixing bowl.

   Set mixer to lowest setting and pour in liquid starter around the bowl to ensure even initial distribution.

   Set mixer to setting 2 and run until the flour is fully incorporated and no dry bits are present.

   Do this for about 3-4 minutes. Then, scrape down the sides and bring bottom to top.

   Set mixer to setting 3 and mix until the dough is smooth and forms a ball.

   Scrape dough out into a large, buttered bowl.

   Wet hands and message into ball making sure that the ball that is covered in butter.

   Cover the bowl with a damp tea towel. Set a timer for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.

3. Fold the Dough:

   After the dough has rested, fold the dough.

   Perform coil folds at 30-minute intervals over 2 hr. period.

4. Add the Cranberries:

   After the dough has rested 30 minutes, mix in the cranberries.

   Turn dough out onto lightly floured surface and stretch into a rectangle.

   Spread roughly 75% of cranberries and pat in.

   Fold up ⅓ and down ⅓ of dough and rotate 90 degrees.

   Stretch width-wise and spread remaining cranberries.

   Roll into a log and pinch ends and seam.

   Place into loaf pan (seam side down)

   Mist with water until light lightly wet.

   Cover with 2nd loaf pan and let rise until the dough reaches the rim.

   Place in refrigerator for cold retard overnight

   The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.

5. Bake the Dough:

   Preheat oven to 450 degrees Fahrenheit (place a cookie sheet on lowest rack above elements)

   Score loaf end to end

   Brush top of loaf with melted butter and spritz with water

   Cover with 2nd loaf pan and place in oven and put 2 ice cubes on cookie sheet

   Remove and re-score top and spritz again and return to oven covered, put 2 ice cubes on cookie sheet.

   Remove cover and open bake 10 minutes then turn off oven and monitor until desired browning occurs and remove.

6. Transfer to a wire rack:

   Cool for 10 minutes in the pan.

   Remove the bread, then transfer to a cooling rack.

   Cool 1 hour before slicing.

7. Storage Notes:

Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut side down on a cutting board. This bread freezes beautifully. Store sliced bread in a freezer bag for up to two weeks. Thaw at room temperature. This bread can go straight from freezer to toaster to make the most delicious toast!