The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Orange Cranberry Sourdough (Gifts from the Kitchen)

breadsong's picture
breadsong

Orange Cranberry Sourdough (Gifts from the Kitchen)

Hello, I made a big batch of Sourdough with Liquid Levain from Advanced Bread and Pastry, adding about 23% dried cranberries and homemade candied organic orange peel. I had tried to make a similar bread earlier this month, and wanted to try again, to give as gifts - thought friends and family might like this bread for making turkey sandwiches next Sunday! Will be freezing these in the meantime.
Here are the pictures, first, the dough (about 4750 g after the fruits were added), and then the bake,
2 x 1000g, 5 x 350g, and 4 x 250g):

(Took Larry's advice, and cut into one...wow this is good stuff!)


With thanks to dmsnyder for posting notes from his recent class at SFBI - based on that instruction, I held back the levain until after autolyse, as I wanted the dough to do as much of the work as possible developing gluten. I mixed by hand, folding the dough in the bowl for a bit then moved it to the counter to finish mixing. It was a good workout.

Happy holidays everyone! from breadsong

Comments

OldWoodenSpoon's picture
OldWoodenSpoon

A good workout indeed!  That is 4.5 kilos of dough, so you got your cardio for the day for sure, and great looking loaves too.  I like your spiral score.  It really makes the loaf look like it is very tall, but it is hard to tell for sure from the overhead shot.  Did they really give you as much vertical in the oven spring as it appears?

I know you are giving these as gifts, but if you happen to decide to cut one I would love to see a crumb shot. 

Well done!
OldWoodenSpoon

wally's picture
wally

I'm with OldWoodenSpoon (having recently hand mixed 6 batches of 9lb dough - it's a workout.  You should treat yourself to one of those loaves.

Larry

breadsong's picture
breadsong

Hello, One of the loaves was more well-done than the others. I thought this might be the one to keep and taste. So glad we did! It's yummy. I wouldn't hesitate to make my own candied peel again.
Thanks OWS - I don't think I got as much spring as the last time I made this bread using a different formula, but it was close.
Thanks Larry - this bread is a treat for sure. I think I must make it now every Christmas!
- from breadsong

GSnyde's picture
GSnyde

That scoring pattern is sensational.  What a visual treat.  Looks like it eats good, too.

Glenn

breadsong's picture
breadsong

The scoring pattern is modelled after a nice loaf EdTheEngineer baked awhile back. The bread is very tasty with the orange peel and cranberry! I am very happy with how it turned out. Thanks so much, and Merry Christmas!
from breadsong

hanseata's picture
hanseata

And what a workout - and that before the holidays! Great scoring pattern, I'll keep that in mind.

I also saved the peep of several oranges to make candied peel for my poppyseed stollen today - it is so much better than the store bought one.

Happy holidays,

Karin

breadsong's picture
breadsong

Thanks so much! I agree with you about the peel. I like the homemade candied peel so much I bought another bag of organic oranges,  & last night made the Citrus Confit from Advanced Bread and Pastry (doesn't that sound fancy?  :^)  ).
This recipe blanches the peel 3 times then slowly simmers the peel in a sugar/water/corn syrup solution for 1.5 hours (actually calls for glucose but I subbed corn syrup). I took a tip from Rose Levy Beranbaum and after the first blanch plunged the peel into an ice water bath - Rose advises this is to set the color in the peel - seemed to work as the peel retained its bright color through further blanching and simmering.
Your poppyseed stollen sound delicious. I am going to start on something for Christmas morning breakfast tomorrow...I'm inspired by all of the beautiful breads everyone's been baking and posting about here!
Merry Christmas, from breadsong

 

SylviaH's picture
SylviaH

That is such a beautiful crumb, I can just taste it.  Lovely combo of fruits.  Gorgeous boules!

Sylvia

breadsong's picture
breadsong

Hi Sylvia, Thank you so much. This was a good one & I'll be making this bread again for sure. Happy holidays! from breadsong

hanseata's picture
hanseata

Thanks for your tip about the ice water, breadsong. I followed your advice, and the peel retained its color much better than last year.

Happy holidays,

Karin

breadsong's picture
breadsong

Hi Karin, I'm so glad Rose's tip worked for you and what a beautiful result! Thanks so much for posting the picture - your candied peel has such nice color and I bet it tasted wonderful too.  Thanks, from breadsong