Sourdough Gingerbread Loaf
This festive sourdough gingerbread loaf is the perfect sourdough Christmas Treat! Made with ground ginger, molasses, sourdough starter, and nutmeg, this is the perfect Christmas bread boule!
Equipment
- Large Bowl
- Dutch Oven
- Dough whisk or spatula
Ingredients
- 100 grams active sourdough starter
- 300 grams water
- 500 grams bread flour
- 12 grams salt 2 tsp
- 1.5 grams nutmeg 1/5 tsp
- 6 grams ground ginger 1 tbsp
- 75 grams molasses 1/4 cup
- 50 grams brown sugar 1/4 cup
Instructions
- Use a kitchen scale to mix ingredients and combine water and active sourdough starter in a large bowl. In a separate bowl, whisk together the flour, salt, ginger, and nutmeg. Pour the dry ingredients into the water mixture. Add the molasses and brown sugar to the dough, and mix everything together with damp hands or a dough whisk. Cover the dough and wait 30 minutes.100 grams active sourdough starter, 300 grams water, 500 grams bread flour, 12 grams salt, 1.5 grams nutmeg, 6 grams ground ginger, 75 grams molasses, 50 grams brown sugar
- Using damp hands, perform the first set of stretch and folds by lifting one side of the dough, stretching it up, and folding it over itself. Turn the bowl a quarter turn and repeat. Work your way around the dough continuing to stretch and fold, until the dough forms a loose ball. Cover the dough and wait 20-30 minutes, then repeat the stretch and folds. Complete 2-3 stretch and folds total.
- Cover the dough and let it bulk ferment overnight at 72 degrees F. The dough is done fermenting when there are a few bubbles on top, a slight dome to the dough, and it pulls away easily from the side of the bowl.
- To shape the dough, dump the dough out on a lightly floured work surface. Fold the four corers of the dough into the center, to make it into a ball. Flip the dough over, and use both hands to gently push the dough in a circular motion to develop tension in the top of the dough.
- Place the dough in a banneton or lightly floured bowl, cover, and refrigerate for 30-60 minutes.
- Preheat the oven to 425 degrees F. Set the dough on a piece of parchment paper, then score it with a sharp razor or lame. Place in Dutch oven and bake for 25 minutes. Remove the lid of the Dutch oven and bake for additional 23-25 minutes or until the crust is golden brown.
Notes
- To speed up fermentation time, increase the warmth of the environment to 78-80 degrees F. Warmer temperatures are great for same-day baking!
- Make sure to fully ferment this bread loaf. When adding inclusions, it can be harder to tell when the dough is done fermenting. Look for small or medium sized bubbles on the surface of the dough, and make sure the dough feels light and airy before shaping.
- Refrigeration: If you want to refrigerate this loaf overnight, let the dough ferment until it has increased about 40%. Shape the dough, place in banneton, and refrigerate overnight.
- The spices added to the dough can slow down fermentation a little bit, so watch the dough for signs of fermentation, rather than the clock.
Nutrition
Calories: 186kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 393mgPotassium: 144mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 0.01mgCalcium: 24mgIron: 1mg
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