Cranberry Orange Olive Oil Sourdough

This loaf is so simple, but in my top 5 all-time favorite.

Ingredients:

• 340g water

• 100g active starter

• 500g bread flour

• 10g salt

• 20g olive oil

• Zest of 2 oranges

• Juice of 2 oranges

• 100g dried cranberries

Instructions:

Zest your oranges, then cut the orange up and squeeze the juice into a bowl. Soak dried cranberries in the orange juice. Set aside.

Mix starter and water until frothy. Add flour and mix until shaggy. Rest 20 minutes.

Dimple in the olive oil and salt. Rest 1 hour.

Begin stretch and folds. On the first set add the orange zest and dried cranberries. Continue for 3 more sets.

Bulk ferment on the counter for approximately 6 hours until dough has approximately doubled and is jiggly.

Shape and place in fridge overnight, or for 4-6 hours.

Bake at 450°F - 35 minutes with lid on. Take lid off and continue to bake for 10-15 minutes or until deep golden brown.