easter sourdough bread
This Easter Sourdough Bread is a delightful, crusty loaf with a soft, tangy interior. It makes the perfect centerpiece for your holiday table and pairs wonderfully with a variety of dishes. The addition of seasonal ingredients can be adapted to your taste!
Equipment
- 1 large mixing bowl
- 1 kitchen scale
- 1 dough scraper or spatula
- 1 banneton or bread-proofing basket
- 1 Dutch oven or baking stone
- 1 kitchen towel or plastic wrap
- 1 cooling rack
Ingredients
- 500 g bread flour
- 350 g water room temperature
- 100 g active sourdough starter Ensure it is active and bubbly for the best results.
- 10 g salt
- 50 g chopped herbs Optional (e.g., rosemary, thyme)
- 50 g dried fruit Optional (e.g., cranberries, apricots)
Instructions
- In a large mixing bowl, combine the bread flour and salt. Mix well.
- In a separate bowl, mix the active sourdough starter with the room temperature water until well combined.
- Slowly add the wet mixture to the dry ingredients, using a spatula or your hands to mix until fully incorporated. The dough will be sticky.
- If using, fold in the optional herbs or dried fruit at this point.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 30 minutes (this is called autolyse).
- After the rest period, perform stretch and fold techniques every 30 minutes for about 2 hours, gently stretching the dough and folding it over itself.
- After the bulk fermentation, shape the dough into a round loaf. Place it seam side up in a well-floured banneton.
- Cover the banneton with a towel and let it proof for another 1-2 hours at room temperature, or overnight in the fridge for better flavor.
- Preheat your oven to 450°F (232°C) with the Dutch oven inside for about 30 minutes.
- Once preheated, carefully lift the dough from the banneton and place it gently into the hot Dutch oven. Optionally, score the top with a sharp blade.
- Cover the Dutch oven and bake for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the crust is golden brown.
- Remove the bread from the oven and place it on a cooling rack. Allow it to cool for at least 30 minutes before slicing.
Notes
Ensure that your sourdough starter is active and bubbly for the best results. You can adjust the hydration level by altering the amount of water, but keep in mind that a wetter dough creates a more open crumb texture. Enjoy this bread plain, with butter, or as a base for festive sandwiches!