In this video, Martha Levie recalls her grandmother’s orange rolls and tells how she adapted that recipe for Abigail’s Oven Orange Swirl Sourdough Loaf.
She asks us to think “back to sometime in your childhood or when you were first married or whenever, ” to call important foods you associate with holidays or special events.
Then she pointed out that her “grandmother made orange rolls at Thanksgiving, and oh, they were so good. ” Remembering the aroma from the oven ask they are baked and were served these days act as time travel food for her to go back to those days, “and hopefully you can make it a fun food for your family too.
Martha’s family had always made bread, but when her “grandmother passed away, and even though my family made bread, we didn’t do rolls much.” But then when she as in college she said to her mother, “Mom, we need to make those rolls again,” which they did.
But then when they started Abigal’s Oven , they tried making these as sourdough rolls; they just did not taste right. “What we did is instead of making rolls, we made orange roll bread and it was phenomenal… When it comes out of the oven, you can make an additional mixture to go over the top with orange juice and either honey or powdered sugar, as a glaze that can go over the top of your loaf.”
She says that, “although taking a bite of the orange roll sourdough bread, wasn’t quite the same as my grandmother’s orange rolls,” it takes her back in time.
She closed with, “Why not create a new time travel food for your family and make some orange roll sourdough bread?”
Read the entire transcript at Martha’s YourSourdoughStart.com blog
Orange Swirl Sourdough Bread
Ingredients
- ¾ cup [170g] active sourdough starter (not discard)
- 3¼+¼ cups [778+60g water] REAL™ water (not tap)
- 5 rounded cups [640g] Artisan Bakers Craft 100% Organic Wheat Flour (all-purpose or bread flour substitute well)
- 3 cups [360g] freshly ground whole wheat flour (all-purpose or bread flour substitute okay)
- 2 Tbsp [34g] REAL™ sea salt (uniodized )
- ¾ cup [188g] sugar (or another sweetener)
- ¾ cup [170g] butter (not margarine or oil)
- 3 Tbsp [18g] orange zest, fresh organic
Directions
-
Activate the starter
4–8 hours before you want to make the dough you must activate the starter. Mix ¼ cup starter with ½ cup (120 grams) water and ¾ cup (120 grams) flour. Let it sit covered until it is bubbly and thick and smells sweet (approximately 6 hours). Your start is ready when it floats in water. -
Mix
In a large glass bowl or stand mixer stir 3¼ cups [775g] water, ¾ cup [170g] starter, and all the flour (5¼ cups [660g] all-purpose or bread flour and 3 cups [360g] freshly ground whole wheat flour). Mix just until combined. Let sit this covered for 30 minutes to autolyse the dough.
Then add 2 tablespoons salt and ¼ cup water. Mix the water and salt into the dough, cover, stretch and fold, or “turn” your dough (see next step*). -
Fold Dough
Now “turn” your dough. First, dip a hand in the water, then reach in, grab the bottom edge of the dough, and pull up, stretching it, and folding it on top of itself. Do this four times all around the bowl. This all counts as one full “turn.”* Let it sit covered for 30 minutes. Then turn your dough again. Let it sit covered for another 30 minutes. Turn your dough one final time. -
Bulk Rise/Long Ferment
Next, let the dough sit for its bulk rise (8-12 hours).
Tip: warmer temperatures will result in a dough that is ready sooner, and colder temperatures will require the dough to sit longer.
During the bulk rise, zest an orange and combine it with 3 Tablespoons of zest with ¾ cup [170g] butter and ¾ cup [188g] sugar. -
Bench and Shape
Dump your dough onto a floured or oiled surface. Roll out dough 18 inches long by 10 inches wide. Spread the orange-flavored sugar butter over the dough. With a pizza cutter cut up the middle creating two pieces that are each 18 inches by 5 inches. Roll each up like a cinnamon roll and place on a parchment. -
Proof the Dough
Cover loaf with a damp towel and let rise until doubled (45 min to 1½) hours depending on temperature). The dough is ready when it is puffy but has not yet doubled in size. -
Score and Bake
20 minutes before baking time, place your dutch oven in the oven to preheat at 475°F (246°C). When the oven is ready, score the top of each loaf. Place the dough in a Dutch oven and splash water in it with your fingers before covering it with the lid. Bake for it 30 minutes in the Dutch oven with the lid on, and off for 10 more minutes until the bread, is golden brown. Remove and cool completely before cutting (1-2 hours). Enjoy!
Tell us about ways you have added orange to sourdough in the comment section below.
And if you looking to purchase our Orange Swirl Sourdough Bread this holiday, you will find it at the Salt Lake and Ogden Winter Markets and of course at the Store at the Bakery. We are at 421 South 200 East, Spanish Fork, UT 84660.