Cranberry and Orange Sourdough Loaf

In the afternoon, assemble your dough by mixing together water and bubbly starter until it resembles a milky liquid. Add flour, orange zest, orange juice and salt, and mix until a shaggy dough forms and there are no dry bits of flour. Cover and let rest for 30 minutes.

While the dough is resting, soak your cranberries in a shallow bowl of cool water.

After the dough has rested, add your cranberries into the bowl and pull the sides of the dough towards the middle, rotating the bowl each time until a semi - smooth ball forms. This will take about 1 minute.

Let rest for 45-1 hour minutes. Then perform your first set of stretch and folds and let rest for another 45 minutes - 1 hour. Repeat 2-4 more times.

The next morning, turn the dough over onto floured surface. Shape into the size of your banneton. Create tension by pushing upward on the dough and rolling down with your hands creating a smooth ball. Place seam-side up in your banneton. Let your bread dough rest for one hour on the counter, or up to 3 days in the fridge.

When you are ready to bake, preheat your Dutch oven to 450 for at least 20 minutes. Flip your dough over onto a piece of parchment paper and score with a sharp blade.

Place the dough into your Dutch oven and bake with the lid on for 25 minutes. Remove the lid and bake for an additional 25 minutes.