Orange Cranberry Soft Sourdough Bread

by - July 16, 2019






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.

Characteristic of this bread:  The texture 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 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.

Orange Cranberry Soft Sourdough Bread Recipe - Yudane Method

INGREDIENTS:


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


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


Yudane:
40g bread flour
40g boiling milk

Levain - 150g total (ratio 1:3:3):
22g sourdough starter (100% Hydration)
66g bread flour
66g water

Main Dough:
160g bread flour (I used high gluten Japanese Bread 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 
50g cranberry

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


Yudane:
70g bread flour
70g boiling milk

Levain - 265g total (ratio 1:3:3):
38g sourdough starter (100% Hydration)
114g bread flour
114g water

Main Dough:
280g bread flour (I used high gluten Japanese Bread 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 
85g cranberry

Egg Wash:
1 egg + 1 tbsp water

METHOD:

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.
Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too. 

Levain:
  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 27-28C) overnight until tripled.  It took about 12 hours. 
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 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.

Main Dough:
  1. Put all ingredients, including the sourdough starter (levain) and yudane dough into the bowl of stand mixer. Using the dough hook, knead for 10 - 15 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
To shape:
  1. Punch down the dough to release the air. 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.  It took more than 2 hours.  This one took approximately 3.5 hours. 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.
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.


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9 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