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 has a delicious chewy texture. Rustic and delicious, spread with plenty of butter and eaten 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
TOTAL TIME9 Hours, 45 Minutes

INGREDIENTS:

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

METHOD:

  1. Mix starter, water, orange juice, and cranberry sauce in a large bowl. Add the flour, sugar, and salt and mix to a rough dough. Note: This is a high-hydration dough due to the cranberry sauce and orange juice; expect a soft, slightly sticky dough. If it is too sticky to work with, add up to 20g more flour.
  2. Rest 30 minutes, then work with your hands to bring together into a cohesive dough.
  3. Stretch-and-folds/coil folds: perform 4 sets over the next 2 hours, approximately 30 minutes apart. Add the dark chocolate during the second set and incorporate evenly. Leave to bulk ferment 4-5 hours at warm room temperature. When the dough has risen and domed, tip out onto a clean bench.
  4. Shape into a batard: Stretch into a gentle 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. Place into a banneton and rest for 20 minutes. Stitch the top of the dough together, then cover and place in fridge overnight.
  6. When ready to bake preheat the oven to 450°F and place your Krustic Dutch oven inside. Preheat for 45 minutes.
  7. Tip the loaf onto the Silicone Transfer Mat, score, then carefully lower it into the Dutch oven. Cover and bake for 30 minutes. Remove lid and bake until perfectly crusty and golden.
  8. Cool completely then slice.
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GALLERY:

NOTES:

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