Orange Cranberry Soft Sourdough Bread (Yudane Method)

by - July 16, 2019

Orange Cranberry Soft Sourdough Bread

Orange Cranberry Soft Sourdouh Bread

Orange Cranberry Soft Sourdouh Bread

Orange Cranberry Soft Sourdouh Bread

I saw a Japanese blogger sharing an Orange Loaf recipe and it inspired me to use my sourdough stater to make an Orange Bread.  

My hubby thought it sounded a little weird so I didn't proceed with the idea until my trip back to Penang recently, when my sister bought an Orange Cranberry loaf.  I didn't manage to taste the bread but it looked soft and delicious to me.  Immediately upon my return the next day, I made one.  I am very happy with the result.  The aroma, the taste and texture just very delicious.

This Orange Cranberry Soft Sourdough Bread is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The taste is sweet too as I used Sunkist Orange.

If you want to try instant yeast recipe, here is it Orange Cranberry Soft Bread. I have other several Soft Sourdough Bread Recipes that you may interested too.

It is advisable to read the General Notes before baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. Proofing Test:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Orange Cranberry Soft Sourdough Bread 


250g loaf pan (6.5" X 3.5" X 3.5" or 16.5cm X 9cm X 9cm) 

600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

40g bread flour (I used Japan High Gluten Flour)
40g boiling milk

Levain - 150g total (ratio 1:3:3):
22g sourdough starter (100% Hydration)
66g bread flour (I used Japan High Gluten Flour)
66g water

Main Dough:
160g bread flour (I used Japan High Gluten Flour)
30g brown sugar (I used organic brown sugar)
1/2 tsp salt
2 tbsp (20g) milk powder
20g butter, room temperature
35g egg, whisked (from 1 egg and balance reserve for egg wash)
40g orange juice (about 1 medium orange)
Zest from 1 orange 
40g dried cranberry

Egg Wash:
Balance from the above 1 egg + 1 tsp water

70g bread flour (I used Japan High Gluten Flour)
70g boiling milk

Levain - 260g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour (I used Japan High Gluten Flour)
120g water

Main Dough:
280g bread flour (I used Japan High Gluten Flour)
50g brown sugar (I used organic brown sugar)
1 tsp salt
3 1/2 tbsp (35g) milk powder
35g butter, room temperature
50g egg, whisked (from 1 egg)
70g - 80 orange juice (about 1 1/2 medium orange)
Zest from 1 1/2 orange 
70g dried cranberry

Egg Wash:
1 egg + 1 tbsp water

  1. Yudane:
    1. Boil the milk in a small saucepan.  Off the heat once is boiled.
    2. Immediately add in bread flour and mix well with spatula or spoon.  The dough is slightly dry compare with the yudane dough made with water. 
    3. Transfer to a glass container or a bowl and cover. Place in the fridge for at least 4 hours or overnight.  
    4. Take out from the fridge 30 minutes before using to return to room temperature.
  2. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at aircond room temperature (approximately 25 - 27C) overnight until tripled.  It took about 12 hours. 
    3. Note:  If you want to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 28C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  3. Main Dough:
    1. Put all ingredients (except butter), including the sourdough starter (levain) and all the yudane dough into the bowl of stand mixer. Using the dough hook, knead for 3 - 5minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes and reach window pane stage.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  4. To shape:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions for 250g loaf pan and 3 equal portions for 600g loaf pan.
    2. Form each portion to a ball.  Flatten with rolling pin into a dish.  Place some cranberry all over. 
    3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
    4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  This one took approximately 3.5 hours at room temperature of 28C - 30C. To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. To bake:
    1. Fifteen minutes before baking, preheat the oven to 180C.
    2. Brush with egg wash.
    3. Bake at preheated oven for 30 minutes, or until golden brown.
    4. Remove bread from oven and let them cool on rack completely before slicing.

Orange Cranberry Soft Sourdouh Bread

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  1. Beautiful loaf. I'll have to give it a try.

    1. Hi there,

      Thank you for your comment. Please let me know after trying. I hope you will like it.

      Happy baking :)

  2. Why is the levain ratio is different from other recipes?

    1. Hi Jennifer,

      Good question. It is because I left it fermented for 12 hours overnight. 1:3:3 ratio will take longer time for the levain to reach triple. By the time I wake up in the morning, I can do my baking.

      If you don't want to prepare overnight, you can do in the morning and using 1:1:1 ratio, in between 3 hours then it will reach the triple.


  3. Do I read correctly? 265 of starter related to the flour used looks really a lot!

    1. Hi, thank you for your question and clarification. Yes, it is correct. I usually used 70 - 75% of levain in my soft sourdough baking. The reason is because I wanted it to rise in shorter time. Thanks :)

  4. Do I read correctly? 265 of starter related to the flour used looks really a lot!

  5. Hi,I dont understand what it mean by sourdough 100% hyderation, can explain.. thks

    1. Hi there, Thank you for your question. It means we feed the sourdough starter with flour and water at equal weight. You may google search to get more details if you still don't understand.

      Cheers :)

  6. Hello! Is it possible to make this bread without the levain?

    1. Hi, yes.. You can use my Japanese Soft White Bread recipe. Replace half of the milk with orange juice.
      Cheers :)

  7. Hi, is there are reason why cranberries are incorporated this way and not kneaded direct into the dough? Thanks.

    1. Hi, thank you for asking. To prevent the cranberries from breaking into pieces. I think you still can add in the last 1 minute. But, please turn down your mixer to low.
      Cheers :)

    2. Thanks, think I will try kneading it into dough in the last minute or so. Thanks!

    3. My pleasure.. Happy baking :)

  8. Hi. Thanks for a great post. Just wondering do u have a recipie for making starter dough please cos hoping to make this bread. Looks so fluffy and soft. Thanks. Chloe

    1. Hi, Thank you for asking. Actually, I have this recipe using instant yeast that I just shared last week.

      For sourdough starter, please follow this link. I learnt from here.

      Cheers :)

  9. Can i leave the milk powder out?

    1. Hi, thank you for asking. Yes, you can omit milk powder.

      Cheers :)

    2. Hi, can the dough knead using bread machine. Thanks

    3. Yes.. But, please follow your bread machine kneading instruction.
      Cheers :)