Step 1

As usual, make your starter the day before, if you want more details on how to do that, refer to my post on making and maintaining sourdough starter.

Step 2

The process of mixing the bread is similar to that of the white sourdough bread. So I will not write details but mention the steps.

Step 3

Weigh in the dry ingredients in to a bowl and mix.

Step 4

Weigh the wet ingredients in a separate bowl, mix and add to the dry mix.

Step 5

Using a spoon or your hand, mix everything until no more dry flour bits are visible. Add more water if the dough is tough.

Step 6

Let sit for about 15 minutes and mix using hand or mixer for about 5 minutes.

Step 7

Add the finely grated orange zest and make sure to mix until its nicely and evenly spread across the whole dough.

Step 8

Let this rest for a 15 minutes more and give a good mix (stretch and fold action)

Step 9

If you are adding fruits or nuts, now is the time.

Step 10

Cover the dough and let it bulk proof for 45 minutes - 1 hour give it a fold and repeat this in another 45 minutes.

Step 11

Let it sit for another 11/2 to 2 hours for the final proofing to happen.

Step 12

Punch the dough lightly to remove excess air and shape it up to a cobb and let it rest for at least 10 minutes.

Step 13

Shape the dough however you like.

Step 14

Give it a good dusting of flour before placing upside down in a proofing basket. If you are not using a basket, place the loaf on a tray lined with plastic or a tea towel.

Step 15

Cover the loaf to prevent it from drying out and place in the fridge. (retarding can be anywhere from 12 hours to 20 hours)

Step 16

When you are ready to bake, preheat the oven to 500 F (I bake my bread on a cast iron skillet so I preheat the skillet in the oven). Place a tray of boiling water on the bottom rack.

Step 17

If you are using, dip the orange slices in sugar and set aside. This will draw remove excess water out of the slices.

Step 18

Once the oven is ready,take the bread out and slash. Decorate with orange slices if you like. (remove excess juices before placing them on the bread)

Step 19

Place the bread in the oven (on the center rack) and bake 20 minutes. Then, remove the water tray, reduce temperature to 450 F and bake for another 20 minutes.

Step 20

Once done, cool off on a wire rack before cutting into it.