Orange Saffron and White Chocolate Sourdough Loaf

The Orange Saffron White Chocolate Sourdough Loaf is a beautifully aromatic and flavorful bread that combines the tangy essence of Sourdough with luxurious, sweet, and floral notes. The loaf has a golden, rustic crust that gives way to a soft, airy crumb speckled with delicate Saffron threads, vibrant orange zest, and pockets of creamy white chocolate.

Orange Saffron and White Chocolate Sourdough Loaf Ingredients

For the Loaf Dough

• Active Sourdough Starter
• Warm Water
• Raw Honey
• Pink Salt
• Orange Juice
• Organic Milled Flour

For the Mix-Ins

• Orange Zest
• Orange Juice (Optional)
• Saffron Threads
• White Chocolate Chips

Crafting the Orange Saffron and White Chocolate Sourdough Loaf

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Add the Sourdough Loaf Ingredients Into the Bosch Universal Mixer

Turn Mixer to Speeds 2-4

Turn the Mixer Off; Place Dough Into a Bowl and Let It Rest

Stretching and Rising the Orange Saffron and White Chocolate Sourdough Loaf

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
3. Then, repeat step 2 on hour two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Orange Saffron and White Chocolate Sourdough Loaf

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle 2 tbsp of orange zest and 5-6 Saffron threads over the dough. Press it into the dough with your fingers.
   • Note: You can also add a little more orange juice (1 tbsp) to evenly spread the zest and threads.
4. Next, sprinkle all but 2 tbsp. of the white chocolate chips on top. Press the chips into the dough.
5. Then, pull one side of the dough into the center. Repeat with the second side.
6. Then, spread the remaining orange zest, Saffron threads, and white chocolate chips onto the seam of the two sides of dough.
7. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
8. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.

Scoring the Orange Saffron and White Chocolate Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
   • Note: On the other hand, you can use a silicone Sourdough bread pad.
3. Then, place the risen Orange Saffron and White Chocolate Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Orange Saffron and White Chocolate Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Orange Saffron and White Chocolate Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Orange Saffron and White Chocolate Sourdough Loaf is ready to enjoy!

Slicing, Serving, and Storing the Orange Saffron and White Chocolate Sourdough Loaf

Once the Orange Saffron and White Chocolate Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve it with softened butter, jam, or plain and enjoy!

To store the bread place it in an airtight container or a loaf bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

Recommended Products

Orange Saffron and White Chocolate Sourdough Loaf

Yield: 1 Large or 2 Medium Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

The Orange Saffron White Chocolate Sourdough Loaf is a beautifully aromatic and flavorful bread that combines the tangy essence of Sourdough with luxurious, sweet, and floral notes.

Print

Ingredients

For the Orange Saffron and White Chocolate Sourdough Loaf Dough

Toggle ingredient group

• 1 c. Active Sourdough Starter
• 1 1/2 c. Warm Water
• 1 tbsp. Raw Honey
• 1 1/2 tsp. Pink Salt
• 2 tbsp. Orange Juice
• 3 1/2 - 4 1/2 c. Organic Milled Flour

For the Mix-Ins (Lamination Stage)

Toggle ingredient group

• 4 tbsp. Orange Zest
• 1 tbsp. Orange Juice (Optional)
• 10-12 Saffron Threads
• 1/4 c. White Chocolate Chips

Instructions

Creating the Orange Saffron and White Chocolate Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf. (Note 1: If you do not have a mixer, combine the wet ingredients in a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup a time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.(Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching and Rising the Orange Saffron and White Chocolate Sourdough Loaf Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Orange Saffron and White Chocolate Sourdough Loaf Dough

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle 2 tbsp of orange zest and 5-6 Saffron threads over the dough. Press it into the dough with your fingers. (Note: You can also add a little more orange juice (1 tbsp) to evenly spread the zest and threads).
4. Next, sprinkle all but 2 tbsp. of the white chocolate chips on top. Press the chips into the dough.
5. Then, pull one side of the dough into the center. Repeat with the second side.
6. Then, spread the remaining orange zest, Saffron threads, and white chocolate chips onto the seam of the two sides of the dough.
7. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
8. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.

Scoring the Orange Saffron and White Chocolate Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it. (Note: On the other hand, you can use a silicone Sourdough bread pad).
3. Then, place the risen Orange Saffron and White Chocolate Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Orange Saffron and White Chocolate Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Orange Saffron and White Chocolate Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Orange Saffron and White Chocolate Sourdough Loaf is ready to enjoy!

Slicing, Serving, and Storing the Orange Saffron and White Chocolate Sourdough Loaf

Once the Orange Saffron and White Chocolate Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve it with softened butter, jam, or plain and enjoy!

Notes

To store the Orange Saffron and White Chocolate Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.