No-Knead Cranberry Orange Sourdough

If you have seen our InstaStories, doubtless you’ve gotten a glimpse of the bread frenzy we’ve had here lately. I don’t remember what recipe started this madness, but I am so grateful. Whatever it was sent me down a sourdough starter path and after three hopeful weeks, my very own, home born, sourdough starter came to be. We’ve had fun, lots of delicious, tangy, crusty, crumby fun, including this bad boy.

  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1/3 cup starter (fed and active)
  • 1 orange, zested and juiced
  • 3 tablespoons honey
  • 1/2c cup walnuts, rough chopped
  • 1 cup dried cranberries
  • 1 ¼ teaspoon sea salt
  • water

  1. In a large bowl, combine flours, walnuts, orange zest, dried cranberries and salt.
  2. Mix until combined.
  3. Add orange juice to a measuring cup, and add enough cool water to have 1 1/3 cup liquid. Add to dry ingredients along with starter and honey.
  4. Stir until completely mixed. The dough will look a little rough and shaggy. That’s okay. If you dough isn’t coming together completely, you may need to add another tablespoon or two of water.
  5. Cover and let rest overnight, about 12 hours, until the dough has doubled in size. If your house is cool, this might take longer, and if your house if warm, it might take less time.
  6. Scrape dough onto a floured surface. Pull, fold and turn the dough into a little ball, about 6 turns.
  7. Generously flour a bread proofing basket or a clean tea towel. Place dough seam side up in basket and cover. If using the towel, place dough seam side up in the middle of the towel, fold the edges of the towel over the dough to cover, and place in either a colander or bowl. Let rise for 2 to 3 hours.
  8. Thirty minutes before baking, preheat over to 500°F with a large, lidded pot inside. Make sure your pot is oven safe! I use my enameled cast iron dutch oven.
  9. After oven is preheated, remove pot. Carefully place dough in pot seam side down. Score the top of the loaf. Put the lid back on the pot and place in the oven for 20 minutes.
  10. After 20 minutes, keep the lid on, just reduce the oven temp to 450°F and continue baking for 10 minutes.
  11. After 10 minutes, remove the lid and bake for an additional 15-20 minutes, or until the top of the bread is deeply browned.
  12. Remove from the oven and carefully place the bread on a wire cooling rack. Let the bread cool completely, about an hour, before cutting into it.


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