The other day I decided to create some new sourdough bread combinations. Sometimes plain sourdough bread is the best and sometimes, having something with some mixed in ingredients is even better! Today, in honor of the season we are heading into, I want to share my cranberry sourdough bread with orange zest, brown sugar and cinnamon.
I wasnt sure if this combination would work, because, well….cranberries are sour, the bread is sour. According to my 14 year old son though, it is excellent. So we continue on!
My goal with this bread was to be a bread that you could make during the holiday seasons to help break up the simple process of making sourdough. Since the dough has simple ingredients, it is easy to add just a few more at the very end, before baking.
What is great about this recipe is that you can adjust and change the ingredients according to your taste preference. But this cranberry sourdough bread has all the hints of the holiday season.
The bursts of cranberries with the subtle sweetness from the brown sugar, orange zest and cinnamon crate a wonderful combination. This is a great recipe to make for Thanksgiving or Christmas.
What do we eat Cranberry Sourdough bread with?
This is amazing toasted with butter and cinnamon sugar. You can also create a cinnamon honey butter for this bread that would be incredible. Another option would be to use a simple cream cheese frosting. It can be spread on each slice just like peanut butter or jelly.
TOOLS YOU’LL NEED
For this recipe, we will use my dutch oven sourdough bread recipe. You can use this recipe to make so many variations of this bread.
Cranberry Sourdough Bread with Orange Zest, Rosemary, Brown Sugar and Cinnamon
- 625 grams bread flour about 4 cups
- 100 grams active sourdough start 1 cup apx
- 10 grams salt 1 teaspoon apx
- 450 grams water 1 1/2 cups
- extra flour for shaping
- 1-1 1/2 cups fresh cranberries
- zest of 1 orange
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 sprig fresh rosemary
Making the Bread
- Take your sourdough starter, water and flour and put them in a large mixing bowl. Use a wooden spoon or dough spoon to mix the ingredients together.
- It will be sticky and dense to manage with a spoon. Let this sit for one hour. This is the autolyse stage. Once the hour has passed you will add the salt and let it sit another 30 minutes.
- Now you will do your first stretch and fold or coil fold. There are two different options. You can stretch and fold which means you pull the dough up from one corner and stretch it and then fold it over the top fo the dough, rotate and do the same action 4 times for the dough.
- Coil fold is where you lift the dough from underneath with two hands, pulling the dough up and then folding it down in half on itself as you let it back down. I You then rotate the bowl and repeat this 3 more times rotating the bowl each time.`
- Let the dough rest another 30 minutes and repeat the coil fold or stretch and fold. (having wet hands makes this so much easier)
- Repeat this 3 -4 more times. You can do it up to 6 times.
- Once you are at this point you will notice the dough has a very different texture and should be very jiggly.
- Once it had doubled in size, its time to shape your dough and prepare it for the fridge! This is a bulk fermentation. This will make one large loaf or two smaller loaves.
- If you decide to make two, just divide the filling ingredients.
- Take your dough and roll it out onto a lightly floured surface. Using your fingers, stretch the dough into a rectangular piece that is about 10 by 13 inches wide or more if you are making one large loaf.
- Once you have it laid out add your filling ingredients. Sprinkle the brown sugar, cinnamon, rosemary and orange zest over the entire surface.
- Add the cranberries randomly on dough in an even pattern.
- Now, fold the sides in toward the center creating a thin shape. Now roll it up on itself to create a ball. Then use your hands and pull the dough towards yourself while creating a ball. This will help add surface tension to the outside of the dough. Be careful to not pull too hard and push all the filling toward the surface of the dough.
- Flour your banneton or proofing basket and lay your dough with the top side down. Cover with plastic or a towel and put it in the fridge overnight or for 12 hours.
- In the morning, preheat your oven to 425 degrees with a dutch oven in it.
- Once it is hot, get your bread out of the fridge and lay it on a piece of floured parchment paper. Use a sharp razor blade or bread lame to cut and score the surface of the dough.
- Put the dough with the parchment paper in the hot pan and cover with the lid (you do not have to have a lid but I think it makes it rise better)
- Bake for 25 minutes covered and then remove the lid and bake another 15 minutes uncovered until it is golden brown on top.
- When it is done, remove it and let it cool completely on a cooling rack before cutting.
- This tastes amazing with some cinnamon honey butter. You can also make french toast. Store in a bread bag or plastic bag.