Cranberry Orange Sourdough Bread (Edit recipe)

Autolyse

1. Mix together lukewarm water and sourdough starter. Add in honey. Mix until honey has disolved.
2. Mix in flour until a shaggy dough forms.
3. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

1. Perform 4 rounds of stretch & folds, spaced 30 minutes apart

Bulk Fermentation

1. Cover and allow to rise until 30–40% increased in volume (depending on dough temperature), about 3–5 hours.

Cranberry Zest Lamination

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. First fold: Sprinkle about half of the cranberries and half the orange zest evenly, fold dough over.
3. Second fold: Sprinkle more cranberries and zest, fold again.
4. Third fold: Repeat with more cranberries and zest.
5. This creates layers of cranberry orange, similar to laminated pastry.

Shape & Proof

1. Shape into boule or batard. Place seam-side up in a floured banneton.
2. Cover and refrigerate overnight (12–16 hours).

Bake

1. Preheat oven with Dutch oven to 450°F for 30 to 60 minutes.
2. Score dough, place in preheated dutch oven, bake covered for 30 minutes.
3. Reduce heat to 425°F uncover, and bake another 20–25 minutes until golden brown and crisp.

Cool & Serve

1. Cool on a wire rack at least 1–2 hours before slicing.