Cranberry Dark Chocolate Sourdough Loaf
Cranberry Dark Chocolate Sourdough Loaf

Cranberry Dark Chocolate Sourdough Loaf

The perfect loaf for a festive breakfast or sweet dessert. Studded with dark chocolate and cranberry sauce swirled into the dough, this bread is slightly sweet, slightly tangy, and had a delicious chewy texture. Rustic and delicious, spread with plenty of butter and eat warm for a comforting treat.

Baked Delights oval
PREP TIME9 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL9 Hours, 45 Minutes

INGREDIENTS:

  • 150 grams active sourdough starter
  • 300 grams water
  • 500 grams flour
  • 25 grams sugar
  • 50 grams orange juice plus orange zest
  • 50 grams cranberry sauce
  • 10 grams salt
  • 100 grams dark chocolate, chopped

METHOD:

  1. Mix starter, water, juice, and cranberry sauce in a large bowl. Add the flour, sugar and salt and mix to a rough dough.
  2. Rest 30 minutes than work with your hands to bring together into a ball and knead slightly.
  3. Stretch and folds/coil folds: perform 4 sets over the next 2 hours, adding the dark chocolate on the second set. Leave to bulk ferment 4-5 hours at warm room temp. When the dough has risen and domed, tip out onto a clean bench.
  4. Shape into a batard: Stretch into a general rectangle shape then fold the top and bottom thirds over the middle to form a log. Starting at one end roll up tightly and pinch ends together. Rest 20 minutes then stitch the top of the dough together. Place in fridge overnight.
  5. When ready to bake preheat oven to 450F and place Krustic inside. Preheat 45 minutes.
  6. Tip the loaf onto the silicon sling then add into the krustic and score. Cover and bake for 30 minutes. Remove lid and bake until perfectly crusty and golden.
  7. Cool then slice.

GALLERY:

NOTES:

  • The sugar makes the dough slightly sweeter than usual and the dark chocolate and orange make this a decadent sweet loaf thats perfect slathered with butter.