This Cranberry Orange Sourdough Bread is a beautiful balance of flavor and texture. The chewy crust and soft interior pair wonderfully with bursts of dried cranberries and fragrant orange zest. It's the kind of loaf that feels both rustic and seasonal, a perfect way to shake up your sourdough routine.
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Whether you're serving it toasted with butter for breakfast or as a unique side to a savory meal, this bread never fails to impress.
Looking to expand your sourdough baking? This loaf is a great step beyond a classic Rustic Sourdough Discard Bread and fits right in with other naturally flavored breads like our Apple Sourdough Bread and Sourdough Discard Banana Muffins.
Cranberry Orange Sourdough Bread also makes an excellent homemade gift, perfect for holiday baskets or brunch spreads. Serve a slice with cream cheese for a delicious snack that's next level awesome.
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💛 Why You'll Love This Recipe
- Naturally leavened dough brings a signature tang and chewy texture that pairs beautifully with sweet and citrusy add-ins.
- Orange zest and cranberries add a pop of brightness and sweetness without overpowering the loaf. Try them together in our Cranberry Orange Bagels.
- Flexible dough structure means you can experiment with mix-ins like nuts or swap out ingredients to suit your taste. Almost as flexible as our Low Hydration Sourdough Bread!
🛒 Ingredients
Active sourdough starter: This gives the bread its rise and characteristic tang. Make sure it's bubbly and recently fed.
Bread flour: Provides the structure needed for a tall, chewy loaf.
Dried cranberries: Slightly sweet, chewy, and perfect for balancing the sour notes. Note that we also use dried cranberries in our Cranberry Pecan Shortbread Cookies.
Fresh orange zest: Adds brightness and aroma, zest your orange right before adding for maximum impact.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
- Cranberries: Swap for chopped dried cherries, raisins, or even diced dried apricots. Each brings a slightly different sweetness to balance the tangy dough.
- Orange zest: Lemon zest offers a brighter, sharper flavor; or try lime zest for a tropical twist.
- Nuts: Add 100g chopped walnuts, pecans, or pistachios during the second set of stretch and folds for crunch and extra flavor.
- Sweet add-ins: Mix in a few tablespoons of candied orange peel or mini chocolate chips for a dessert-like version.
- Festive flair: Sprinkle coarse sugar, rolled oats, or sliced almonds on top before baking for texture and a bakery-style look.
- Flavor boost: Soak your cranberries in the juice of one orange before adding, it plumps them up and infuses the bread with natural citrus sweetness.
💰 Budget-Friendly Tips
Use seasonal fruit: Oranges and cranberries are at their cheapest in winter, making this a perfect cold-weather bake that feels indulgent without the high cost.
Buy in bulk: Stock up on dried cranberries and flour during sales, both store well and can be used in multiple recipes like muffins, cookies, or granola.
Make every crumb count: Slightly stale slices make fantastic French toast, croutons, or bread pudding.
Stretch your starter: Plan baking days around your feedings so every bit of discard or active starter is put to use.
🥄 Instructions for Cranberry Orange Sourdough Bread
Step 1: THE NIGHT BEFORE: Prepare your levain by mixing together 50g active sourdough starter with 50g bread flour and 50g water in a bowl or jar. Cover with plastic wrap and let sit at room temperature overnight (8-12 hours). (Image 1).
Step 2: IN THE MORNING: In a large mixing bowl, combine 500g bread flour and 350g water. (Image 2). Mix until no dry flour remains. (Image 3). Cover and let it rest (autolyse) for 1 hour.
Step 3: Add the prepared levain and 10g salt to the dough. (Image 4). Mix thoroughly until well incorporated. (Image 5).
Step 4: Cover the bowl and let rest for 4 hours, but perform 3 stretch and folds 30 minutes apart during the first part of the 4 hours. You will add the cranberries and orange zest during the second stretch and fold so keep reading.
Step 5: Right after you finish mixing the dough and letting it rest, soak the cranberries in orange juice or the juice of one orange while you wait to add them. This will plump them up and give your bread a lot more flavor! *This step is "technically" optional. (Image 7).
Step 6: After the dough has rested for 30 minutes, do your first set of stretch and folds. Do this by lifting half of the dough in the bowl and folding it over onto itself, give the bowl a quarter turn, and repeat until you've done it 4 times. Cover and let rest.
Step 7: During your second stretch and fold (30 minutes after the last one), add in the honey, orange zest, and drained cranberries. It will get wet and messy; trust the process. (Image 8).
Step 8: Perform your second set of stretch and folds to incorporate the cranberries and zest. Not all of the cranberries will want to remain in the dough. This is okay. (Images 9, 10, & 11).
Step 9: 30 minutes later, perform your last set of stretch and folds. Then cover the dough and let it rest for 2 more hours undisturbed. (Image 12).
Step 10: Uncover your dough, it should be bigger in size but not yet doubled. If it's doubled in size, you risk it becoming overproofed. (Image 13).
Step 11: Transfer the dough to a lightly floured surface and shape it into a round loaf by pulling the dough down and to the center, creating a round top and bunched up bottom. Then place the dough, smooth side down into a floured proofing basket. If you don't have one, a parchment lined bowl works too. (Image 14). Cover with plastic wrap and let chill in the fridge overnight (or for 8-12 hours).
Step 12: IN THE MORNING: Preheat your oven to 475°F with a Dutch oven inside. Once preheated, carefully remove the Dutch oven.
Step 13: Place a piece of parchment paper (or on a silicone bread sling) over the dough and invert it onto the paper. Score the top of the dough with a sharp knife or lame. Transfer the dough (with parchment) into the Dutch oven. (Image 15).
Step 14: Cover and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is deep golden brown. (Image 16).
Step 15: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. I recommend 3 hours or until cooled to the touch.
Slice and Enjoy!
👩🏻🍳 Expert Tips
- This Cranberry Orange Sourdough Bread is fantastic toasted, try it with a slather of butter, honey, or cream cheese for breakfast or a snack. It's also a lovely accompaniment to sharp cheeses or hearty soups.
- Note: I recommend using rice flour on the proofing basket but bread flour on your work surface. This is because the bread flour will dissolve into the bread and not create weird pockets of air, while the rice flour will prevent sticking thanks to its non-gluten structure.
- Scaling: Want to make two loaves? Just double everything! This dough handles scaling well and can be split after bulk fermentation.
❄️ Storage and Make Ahead
Storage: Keep your loaf at room temperature in a paper or cloth bag for up to 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months.
Make Ahead: This recipe cold-proofs beautifully! Shape the dough and refrigerate overnight for deeper flavor and easier scoring. Baked bread also freezes well. Cool completely, wrap tightly, and store for future breakfasts or snacks.
❓ Cranberry Orange Sourdough Bread FAQs
Yes, but cut them in half and reduce hydration slightly to account for their moisture. (I'd use 300g of water instead of 350g). The dough will be stiffer, but the cranberries will release moisture as they bake.
Nope! You can bake it on a hot baking sheet or pizza stone. Just add a casserole dish of hot water to the bottom oven rack while preheating; this creates steam for a crispy crust. Bake as usual, removing the water pan halfway through for extra crunch.
This can happen if it's underbaked. Make sure the internal temp hits at least 200-210°F and let it cool fully before slicing. Also, gummy insides can be caused by slicing into a warm loaf. I always wait until the loaf has been cooled completely to the touch. (About 3 hours).
Yes, you can use orange juice instead of water, but I don't recommend it. In my experience, (I made pineapple sourdough using juice instead of water), the flavor was mild, and the crumb turned out less airy. For the best results, stick with water and add orange zest instead. You'll get a brighter citrus flavor and a much better texture.
🍽️ More Recipes You'll Love
- Sourdough Discard Banana MuffinsRecipe $4.29 / Serving $0.36
- Sourdough Discard BagelsRecipe $2.63 / Serving $0.29
- Apple Sourdough BreadRecipe $2.40 / Serving $0.15
- Sourdough Banana BreadRecipe $4.64 / Serving $0.46
🐝 If you tried this Cranberry Orange Sourdough Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cranberry Orange Sourdough Bread
Equipment
- Silicone Bread Sling *or parchment paper
Ingredients
Levain
- 50 g active sourdough starter - ($0.05)
- 50 g bread flour - ($0.09)
- 50 g water - ($0.00)
Dough
- 350 g water - ($0.00)
- all of the levain
- 500 g bread flour - ($0.86)
- 10 g salt - ($0.01)
Add-ins
- 100 g dried cranberries - ($1.09)
- zest of one orange - ($0.77)
- 20 g honey or maple syrup, optional - ($0.22)
Instructions
- Prepare the levain (night before). In a small jar or bowl, mix the sourdough starter, bread flour, and water until smooth. Cover loosely and let ferment at room temperature for 8-12 hours, until bubbly and doubled.
- Soak the cranberries (optional). If desired, soak the dried cranberries in orange juice or warm water while preparing the dough. Drain well before using.
- Autolyse the dough. In a large mixing bowl, combine the water and bread flour. Mix until no dry flour remains. Cover and rest for 1 hour.
- Add levain and salt. Add all of the levain and the salt to the dough. Mix thoroughly until fully incorporated.
- Bulk fermentation. Cover and let ferment at room temperature for about 4 hours. Perform 3 sets of stretch and folds, spaced 30 minutes apart.
- Incorporate add-ins. During the second set of stretch and folds, gently fold in the drained cranberries, orange zest, and honey or maple syrup if using.
- Shape. Turn the dough onto a lightly floured surface. Shape into a boule or batard and place seam-side up into a well-floured proofing basket or bowl.
- Cold proof. Cover and refrigerate for 8-12 hours to improve flavor and structure.
- Bake. Preheat the oven to 475°F with a Dutch oven inside. When fully heated, invert the dough onto parchment paper, score the top, and carefully transfer to the Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake another 25-30 minutes, until deeply golden.
- Cool. Remove from the Dutch oven and cool on a wire rack for at least 1 hour before slicing (3 hours recommended).
Notes
- Starter readiness. Use a fully active starter fed within the last 6-12 hours for best rise.
- Cranberry prep. Soaking prevents cranberries from pulling moisture from the dough and keeps the crumb tender.
- Zesting tip. Zest only the outer orange layer; avoid the white pith to prevent bitterness.
- Basket flour. Rice flour works best in proofing baskets to prevent sticking.
- Planning ahead. This recipe is mostly hands-off but benefits from slow fermentation and overnight proofing
Nutritional Information
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Sam Whitley says
I haven't made this yet, I noticed this recipe does not include a bulk rise. What makes the difference from other sourdough recipes?
Nicole Durham says
Great question! This recipe does include a bulk rise — it’s just built into the process rather than called out as a separate “wait and rise” step. The 4-hour room-temperature rest with stretch and folds is the bulk fermentation. Because you’re using an active levain, building strength through folds, and then finishing with a long cold proof, the dough develops structure and flavor without a long, hands-off bulk like some sourdough recipes use. Different methods, same confirms: fermentation + gluten development.
Nicole Durham says
This bread loaf is phenomenal! I've made it several times already and each time is better than the last.