Orange Creamsicle Sourdough Loaf

Serves: 10

Prep Time: 160 minutes

Cook Time: 50 minutes

Fermentation Time: 600 minutes

Total Time: 810 minutes

This sweet and creamy sourdough loaf is unlike anything you’ve ever tasted. With a unique flavor from fresh orange juice and zest, this loaf is layered with rich cream cheese and bright orange marmalade. Perfect for brunch, dessert, or impressing summer guests—this is the ultimate sourdough treat for a vibrant season.

 

 

 

What You Need

 

  • 60 g bubbly, active sourdough starter

  • 300 g filtered water

  • 50 g orange juice

  • 500 g all-purpose flour

  • 9 g salt

  • 6 g orange zest (zest from 1 orange)

  • 8 oz cream cheese (1 block)

  • 1 jar orange marmalade

How to Make It

1. Morning: Feed Your Starter

Make sure your sourdough starter is bubbly and active.

2. Afternoon: Assemble the Dough

Dough Mixing

  • In a mixing bowl, combine water, orange juice, and sourdough starter. Stir until dissolved.

  • Add flour, salt, and orange zest. Mix until a shaggy dough forms.

  • Cover and let rest for 45 minutes.

Stretch and Folds

  • Stretch one side of the dough up and fold over. Rotate and repeat until semi-smooth.

  • Cover and rest 30–60 minutes.

  • Repeat 2–4 more sets of stretch and folds, resting between each.

  • After final fold, cover and ferment at room temperature overnight (8–10 hours).

3. Next Morning: Shaping & Filling

  • Dough should be doubled. Turn onto a clean surface and stretch into a rectangle.

  • Add dollops of cream cheese and orange marmalade across the surface.

  • Fold both sides in to form a filled rectangle.

  • Add more cream cheese and marmalade, then roll carefully into an oval.

  • Place seam-side-up in a banneton. Rest 5–10 minutes.

  • Stitch sides toward the center to close seam. Cover and refrigerate for at least 2 hours, or up to 3 days.

4. Baking

  • Preheat Dutch oven to 475°F for 20 minutes.

  • Turn dough onto parchment, score with a bread lame.

  • Transfer to Dutch oven, cover, and bake for 25 minutes.

  • Remove lid, reduce temp to 450°F, and bake another 20–25 minutes until golden.

  • Cool completely before slicing.

 

Nutrition (Estimated per slice)

  • Calories: ~250

  • Carbs: ~35g

  • Fat: ~8g

  • Protein: ~5g

  • Sugar: ~7g

    (Will vary depending on amount of filling used)

 

Notes

  • Store loaf in an airtight container in the fridge for up to 4 days.

  • Excellent toasted with a drizzle of honey or an extra swipe of marmalade.

  • This dough can be cold-proofed in the fridge for up to 72 hours for more depth of flavor.