Orange Vanilla Sourdough Bread
Aromatic sourdough bread with a hint of orange and vanilla that makes excellent toast. Naturally leavened orange vanilla sourodugh bread is great addition to your breakfast or brunch table.
Servings: 12 pieces
Calories: 161kcal
Ingredients
- 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
Instructions
- 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
Video
Notes
If you are not immediately using the bread, you can slice and freeze them for future use. This is slightly sweetned bread, you need increase sweetner amount. However give more time for fermentation as you increased sweetner.
Nutrition
Calories: 161kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.4mg
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