Gingerbread Sourdough Loaf
Immerse yourself in the magic of the holiday season with the delightful aroma and flavor of this Gingerbread Sourdough Loaf. The combination of rich molasses, warm spices, and the tang of sourdough creates a perfect harmony that will transport you to a winter wonderland.
Equipment
Large Mixing Bowl https://amzn.to/3KH5UTR
Kitchen towel or plastic wrap https://amzn.to/3OAsTku
Proofing basket (banneton) Use BGBAH at check out to receive 10% off
Parchment paper https://amzn.to/3DQJmvY
Ingredients
- 100 g active sourdough starter
- 100 g bread flour
- 100 g water
- For the Dough:
- 300 g active sourdough starter
- 300 g bread flour
- 150 g whole wheat flour
- 150 g water
- 60 g molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ½ teaspoons salt
Instructions
- Mix 100g active sourdough starter with 100g bread flour and 100g water in a bowl.
- Cover the bowl and let it sit at room temperature for about 4-6 hours, or until doubled in size and bubbly.
- Mix the Dough:
- In a large mixing bowl, combine 300g of the prepared sourdough starter with 300g bread flour, 150g whole wheat flour, 150g water, molasses, ground ginger, ground cinnamon, ground cloves, and salt.
- Mix until all ingredients are well combined and a dough forms.
- Knead and Bulk Fermentation:
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
- Shape and Final Proof:
- Turn the dough out onto a floured surface and shape it into a round loaf.
- Place the shaped dough in a floured proofing basket or bowl.
- Cover it with a cloth and let it proof in the refrigerator overnight, about 8-12 hours.
- Preheat and Bake:
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking vessel inside.
- Carefully invert the proofed loaf onto a piece of parchment paper.
- Score the top of the loaf with a sharp knife to allow for expansion during baking.
- Transfer the loaf, along with the parchment paper, into the preheated Dutch oven.
- Cover with the lid and bake for 20 minutes.
- Remove the lid and continue baking for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cooling:
- Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
- Enjoy the enchanting flavors of this Gingerbread Sourdough Loaf, a perfect treat for the holiday season!
Nutrition
Calories: 179kcalCarbohydrates: 37gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 295mgPotassium: 156mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
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