Orange Cranberry Soft Sourdough Bread - Yudane Method

by - July 16, 2019

Orange Cranberry Soft Sourdough Bread

Orange Cranberry Soft Sourdough Bread

Orange Cranberry Soft Sourdough Bread

450g Loaf Pan ⬆

250g Loaf Pan 

Orange Cranberry Soft Sourdough 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.

I also used stiff starter to make this bread, you can find the Stiff Starter Orange Cranberry Soft Sourdough Bread recipe at the bottom of this post.

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.

GENERAL NOTES:

KNEADING TIME
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.

OVER KNEADING
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.

FLOUR
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.

HYDRATION
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. 

PROOFING
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. 
WRINKLE TOP OR SHRINKING
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.

BAKING
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.

SOURDOUGH STARTER
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 (Yudane Method)

INGREDIENTS:


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


Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

Yudane:
55g bread flour (I used Japan High Gluten Flour)
55g boiling milk

Levain - 130g total (ratio 1:1:1):
19g sourdough starter (100% Hydration)
57g bread flour (I used Japan High Gluten Flour)
57g water

Main Dough:
155g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
130g levain (above)
30g brown sugar (I used organic brown sugar)
1/2 tsp salt
2 Tbsp (18g) milk powder
20g butter, room temperature
35g egg, whisked (from 1 egg and balance reserve for egg wash)
30g orange juice (about 1 medium orange)
Zest from 1 orange 
30g dried cranberry

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


Yudane:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water

Levain - 160g total (ratio 1:1:1):
23g sourdough starter (100% Hydration)
69g bread flour (I used Japan High Gluten Flour)
69g water

Main Dough:
200g bread flour (I used Japan High Gluten Flour)
All yudane dough (above)
160g levain (above)
35g brown sugar (I used organic brown sugar)
1 tsp salt
2 1/2 Tbsp (20g) milk powder
25g butter, room temperature
45g egg, whisked (from 1 egg)
40g orange juice (about 1 1/2 medium orange)
Zest from 1 orange (can add more)
40g dried cranberry


Egg Wash:
1 egg + 1 tbsp water

METHOD:
  1. Yudane:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
    2. Cling film and place in the fridge for at least 4 hours or overnight.  
    3. 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 8 - 12 hours depend on your starter. You will yield slightly more levain. But, you will need only the amount mentioned in the recipe.
    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. Kneading Dough:
    1. Put all ingredients (except butter) into the stand mixer bowl. Include the levain. 
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 1 minute or until all incorporated.   
    3. Change to hook attachment and knead for another 4 minutes or until the dough comes together. The dough at this stage is sticky and wet. Add in butter and continue knead for 10 - 15 minutes or until dough comes together and reach window pane stage. My total kneading is about 20 minutes.  Once achieved window pane stage, add in dried cranberries and knead for another minute to incorporate the berries evenly into the dough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  4. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  5. To shape:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions.
    2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
    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.  
  6. Final Proofing:
    1. Let it proof at a warm place until the dough reaches the height of the pan.  This one took approximately 4 hours at room temperature of 28C - 30C.  It may take longer to proof depending on your ambient temperature and your starter.
  7. To bake:
    1. Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
    2. Brush with egg wash.
    3. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.







Stiff Starter Recipe

Orange Cranberry Soft Sourdough Bread

Orange Cranberry Soft Sourdough Bread


This is an alternative method using stiff starter.  I created this recipe after reading a lot of good reviews using a stiff starter on sweet enriched bread.  I found that using a stiff starter made the dough rise faster than the recipe above. It could also be  because I used a high percentage of stiff starter in this recipe.  To be honest, I did not find any difference in the texture but this method is probably easier and it produces a good result.  The bread still stayed fresh on 2nd day.  I also didn't taste any tanginess in the bread. 

Recipe - Orange Cranberry Soft Sourdough Bread (Stiff Starter)

INGREDIENTS:

Stiff Starter (50% Hydration):
60g sourdough starter (100% Hydration)
180g bread flour (I used Japan High Gluten Flour)
75g water

Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
35g brown sugar (I used organic brown sugar)
1 tsp salt
2 1/2 Tbsp (20g) milk powder
25g butter, room temperature
45g egg, whisked (from 1 egg)
15g water/milk
50g orange juice (about 1 1/2 medium orange)
Zest from 1 orange (can add more)
40g dried cranberry

Egg Wash:
1 egg + 1 tbsp water

Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

METHOD:
  1. Stiff Starter (to prepare 8 -12 hours before)
    1. Dilute starter with water, mix in bread flour to become a dough. 
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 25 - 27C room temperature) overnight until tripled.  It took about 8 - 12 hours depending on your starter.
  2. Kneading Dough:
    1. Put all ingredients (except butter) into the stand mixer bowl. Include all the stiff starter. 
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 1 minute or until all incorporated.   
    3. Change to hook attachment and knead for another 4 minutes or until the dough comes together. The dough at this stage is sticky and wet. Add in butter and continue knead for 10 - 15 minutes or until dough comes together and reach window pane stage. Once achieved window pane stage, add in dried cranberries and knead for another minute to incorporate the berries evenly into the dough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  3. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  4. To shape:
    1. Transfer the dough to a clean floured surface then divide into 2 equal portions.
    2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
    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.  
  5. Final Proofing:
    1. Let it proof at a warm place until the dough reaches the height of the pan.  This one took approximately 3 hours at room temperature of 28C - 30C.  It may take longer to proof depending on your ambient temperature and your starter.
  6. To bake:
    1. Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
    2. Brush with egg wash.
    3. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.




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27 comments

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

    ReplyDelete
    Replies
    1. Hi there,

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

      Happy baking :)

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

    ReplyDelete
    Replies
    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.

      Cheers:)

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

    ReplyDelete
    Replies
    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 :)

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

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

    ReplyDelete
    Replies
    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 :)

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

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

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

    ReplyDelete
    Replies
    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 :)

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

      Delete
    3. My pleasure.. Happy baking :)

      Delete
  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

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. Actually, I have this recipe using instant yeast that I just shared last week.
      https://www.bakewithpaws.com/2020/06/orange-cranberry-soft-bread.html

      For sourdough starter, please follow this link. I learnt from here.https://www.youtube.com/watch?v=m6pGkOuZnrk

      Cheers :)

      Delete
  9. Can i leave the milk powder out?

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

      Cheers :)

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








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

      Delete
  10. Hi! It says that the amount of levain we get will exceed the amount needed in the recipe and to just use what the recipe calls for, but the recipe itself doesn't even list levain. Unless I'm missing it))) So how much levain out of the 160 grams we get actually goes into the dough? Thanks

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. Sorry for confusion. Please use all the levain of 160g.

      Cheers :)

      Delete
    2. Thank you so much for your response and this amazing recipe! I was so impatient to try it out that I just went ahead and used it all))) this bread is amazing and I have levain maturing overnight so I can bake it again tomorrow! Sooooo delicious, thank you!

      Delete
    3. My pleasure to share.. You are clever to use all.. lol.. Glad it turns out good for you. Thank you for trying and your kind feedback.

      Cheers and happy baking.. Stay safe :)

      Delete
  11. Hi there,

    Is it ok to hand knead? And for how long if ok to hand knead?

    ReplyDelete
    Replies
    1. Hi, thanks for reading. Yes, you can use hand knead if you know. But, I never used hand knead. So, I am not sure how long it will take.

      Cheers :)

      Delete

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