Here is an aromatic sourdough bread with a hint of orange and vanilla that makes excellent toast. Naturally leavened, slightly sweetned with honey, this orange vanilla sourodugh bread is great addition to your breakfast or brunch table.
This is a classic flavor combo in a brioche breads. I decided to try it in sourdough bread.
Vanilla is perfect in toning down the acid and bringing out the tangy sweetness in oranges.
Vanilla is the second most expensive spice next to saffron and derived from orchids of the genus Vanilla. It is cultivated in Madagascar, Uganda, Comoros, Papua New Guinea, Tahiti, Indonesia, and Mexico.
It is the dried, cured beans or fruit pods of the green-stemmed climbing perennial of the Vanilla species.
Do you like saffron spiced sourdough bread then check here
Did you know there are oranges with vanilla scent?
Yes, Vanilla oranges with vanilla scent are popular for their extremely sweet taste, the lack of seeds and their incredible vanilla scent, hence the name. Moreover, thanks to the low acidity of its juice. However, it is expensive.
Ingredients for making orange vanilla sourdough bread
You need the following ingredients to make this orange Vanilla sourdough bread.
- Artisan bread flour: You can use any bread flour.
- Spelt flour: Spelt flour has a mild flavor and adds nutty and slightly sweetness to dough.
- Rye flour: I used dark rye flour; you can use light rye flour too.
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo.
- Orange juice and zest : Zest of one orange juice and zest.
- Salt: Add flavor as well as control the fermentation.
- Vanilla extract: I used extract. You can use pure vanilla seeds that will give speckled sourdough bread.
- See recipe card for quantities.
First autolyse all flour, bread flour, spelt and rye flour along with orange juice with water.
Then add sourdough starter to the autolyzed flour and after 30 minutes add salt. After few stretches and fold laminate the dough.
Refrigerate overnight and next morning bake the dough
Freshly squeezed orange juice
Dough ready to shape
Variations to this orange vanilla sourdough bread
Instead of oranges, you can add kumquats and blood oranges.
Instead of vanilla extract, you can add vanilla pods or vanilla powder. However fresh vanilla goes extra miles for sure.
Storage of orange vanilla sourodugh bread
This bread will stay fresh for 4 days at room temperature. For long time storage you can slice them individually and freeze them. When it is ready to serve thaw and re-heat and enjoy.
Use freshly squeezed orange juice, if you use store-bought ones, it may have preservatives which can affect the taste.
Baker's % Formula
|Artisan bread flour
The Bakers Percentage is from the on total flour amount, which is 475 g for this bread and considered as 100 %.
Looking for other recipes like this? Try these:
6.30 PM: Mix the flour (bread flour and spelt flour ) Honey, orange juice with vanilla extract and water.
7.00 PM: Mix the starter.
7.30 PM: Mix the salt.
8.30 PM: Stretch and fold the dough.
9.30 PM: Do a second stretch and fold the dough.
10. 00 PM: Laminate the dough. Then incorporate raisins into the dough.
11.00 PM: Then shape dough and refrigerator overnight.
7. 00 AM: Score and bake the bread.
Orange Vanilla Sourdough Bread
- 3 ½ cup 450 g Bread flour
- 2 tablespoon /25 g Spelt flour
- ½ cup 80g orange juice
- 1 ¾ cup /380 g Water
- 1 ½ teaspoon / 9 g Salt
- 1 ½ tablespoon 30g Honey
- Zest of one orange
- ½ cup + 1 teaspoon / 115 g Sourdough starter
- ½ tbsp 6.51 g Vanilla extract If you have pods use that about 1-2 pods use only black seeds inside of them
- Incorporate the sourdough starter with flour
- Mix starter with water and then add orange juice, honey, and vanilla extract along with starter . Then add all the flour mix and mix with hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
- Stretch and fold.
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- Laminate the dough.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To these incorporate orange zest.
- Shaping the dough
- After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left sides toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Cold proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- Score and Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.