Breads (Sourdough) - Soft Loaves
Orange Cranberry Soft Sourdough Bread
July 16, 2019
| Recipe by Bake with Paws
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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. I also didn't taste any tanginess in the bread.
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.
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. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Orange Cranberry Soft Sourdough Bread
INGREDIENTS:
Sweet Stiff Starter (50% Hydration):
60g sourdough starter (100% Hydration)
180g bread flour (I used Japan High Gluten Flour)
75g water
30g sugar
Main Dough:
140g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
20g brown sugar (I used organic brown sugar)
1 tsp salt
2 1/2 Tbsp (20g) milk powder
45g egg, whisked (from 1 egg)
15g milk
50g orange juice (about 1 orange)
Zest from 1 1/2 orange (can add more)
50g butter, room temperature
45g 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:
- Stiff Starter (to prepare 8 -12 hours before)
- Dilute starter with water, mix in bread flour by hand to become a dough.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 25 - 26C room temperature) overnight until tripled. It took about 8 - 12 hours depending on your starter and ambient of your place.
- Kneading Dough:
- Put all ingredients (except butter and dried cranberry) into the stand mixer bowl. Include all the stiff starter.
- 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.
- Change to hook attachment and knead for another 3 (approx.) minutes or until the dough comes together and become elastic. The dough at this stage is sticky and wet. Add in butter and continue knead for 10 - 12 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.
- First Proofing/Resting The Dough:
- 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.
- To shape:
- Transfer the dough to a clean floured surface then divide into 3 equal portions. Approximately 244g per portion. Total dough is 732g.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- 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.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- 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.
- To bake:
- Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
- Brush with egg wash.
- Bake at preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let it cool completely on rack before slicing.
Sweet Stiff Starter
Main Dough
GENERAL NOTES:
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
MILK POWDER
Why do I use milk powder?
- Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk.
- Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish within a certain time before it spoils.
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.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
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, environment, flour and your starter.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
Proofing:
- 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 until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.
BAKING TEMPERATURE AND TIME
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.
Labels:
Breads (Sourdough) - Soft Loaves,
Beautiful loaf. I'll have to give it a try.
ReplyDeleteHi there,
DeleteThank you for your comment. Please let me know after trying. I hope you will like it.
Happy baking :)
Why is the levain ratio is different from other recipes?
ReplyDeleteHi Jennifer,
DeleteGood 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:)
Do I read correctly? 265 of starter related to the flour used looks really a lot!
ReplyDeleteHi, 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 :)
DeleteDo I read correctly? 265 of starter related to the flour used looks really a lot!
ReplyDeleteHi,I dont understand what it mean by sourdough 100% hyderation, can explain.. thks
ReplyDeleteHi 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.
DeleteCheers :)
Hello! Is it possible to make this bread without the levain?
ReplyDeleteHi, yes.. You can use my Japanese Soft White Bread recipe. Replace half of the milk with orange juice.
DeleteCheers :)
Hi, is there are reason why cranberries are incorporated this way and not kneaded direct into the dough? Thanks.
ReplyDeleteHi, 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.
DeleteCheers :)
Thanks, think I will try kneading it into dough in the last minute or so. Thanks!
DeleteMy pleasure.. Happy baking :)
DeleteHi. 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
ReplyDeleteHi, Thank you for asking. Actually, I have this recipe using instant yeast that I just shared last week.
Deletehttps://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 :)
Can i leave the milk powder out?
ReplyDeleteHi, thank you for asking. Yes, you can omit milk powder.
DeleteCheers :)
Hi, can the dough knead using bread machine. Thanks
DeleteYes.. But, please follow your bread machine kneading instruction.
DeleteCheers :)
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
ReplyDeleteHi, thanks for reading this recipe. Sorry for confusion. Please use all the levain of 160g.
DeleteCheers :)
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!
DeleteMy 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.
DeleteCheers and happy baking.. Stay safe :)
Hi there,
ReplyDeleteIs it ok to hand knead? And for how long if ok to hand knead?
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.
DeleteCheers :)
Hi, can I do the second proofing overnight? Inside the fridge? For that, I need to decrease the amount of levain?
ReplyDeleteHi, Thanks for asking. You can try. But, I am not sure if it can rise in the fridge. or you can prepare at night and let it rise in the aircond room overnight then bake in the morning.
DeleteI cannot give you the exact answer. You need too try your own as it is much depend on your stater.
Cheers :)
I used the first yudane method and this turned out pretty well! Will probably throw in some nuts next time too. I think the pan I used was a little too big though - will double the recipe next time to fit my loaf pan.
ReplyDeleteHi, thanks for trying and your feedback. May I know what is your pan size?
DeleteCheers :)
Hi, what can I use instead of egg?
ReplyDeleteHi, thanks for your interest in this recipe. You can replace egg with milk with the same amount. However, I found that sourdough soft bread recipe that without egg can be slightly sour.
DeleteYou can try and let me know ya.
Cheers :)