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A rustic round loaf with a golden crust, lightly dusted with flour and studded with red berries, resting on parchment paper atop a wooden cutting board.

Dessert Sourdough Bread

This rustic sourdough bread features a crisp golden crust, a soft interior, and a lightly floured finish. The slow fermentation process enhances its deep, tangy flavor while maintaining a perfect balance of texture and taste. Ideal for breakfast, brunch, or a cozy treat, this artisan sourdough bread pairs wonderfully with butter, honey, or cream cheese. Enjoy it fresh or toasted for a warm, satisfying bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American, French
Servings 4 people
Calories 200 kcal

Equipment

  • Sourdough Starter Jar
  • Mixing Bowl
  • Digital Kitchen Scale
  • Dough Scraper/Bench Knife
  • Banneton (Proofing Basket)
  • Dutch Oven or Baking Stone
  • Lame (Scoring Knife)
  • Cooling Rack

Ingredients
  

Basic Ingredients:

  • 3 cup bread flour (or all-purpose flour)
  • 1 cup active sourdough starter
  • 1 cup warm wate (filtered or non-chlorinated)
  • 1½ tsp sea salt

Optional Add-Ins for Flavor:

  • 2 tbsp honey or maple syrup
  • ½ cup chopped nuts (walnuts, almonds, or pecans)
  • ½ cup dried fruit (raisins, cranberries, or chopped figs)
  • 1 tbsp cinnamon or other spices (optional for added aroma)
  • 1 tbsp fresh herbs (rosemary, thyme, or basil for a savory twist)
  • ¼ cup seeds (sunflower, flaxseeds, or sesame for extra crunch)

Instructions
 

  • Mix Dough: Combine flour, sourdough starter, and water, then let it rest for 30 minutes.
    Knead & Add Salt: Knead for 10-15 minutes, adding salt and any optional ingredients like nuts or fruit.
    Bulk Fermentation: Let the dough rise for 8-12 hours, performing stretch and folds every 30 minutes for the first 2 hours.
    Shape & Proof: Shape the dough, place it in a proofing basket, and let it proof for 2-4 hours.
    Preheat & Bake: Preheat the oven to 475°F (245°C) with a Dutch oven inside. Bake covered for 20 minutes, then uncovered for 15-20 minutes.
    Cool & Serve: Let the bread cool for at least 1 hour before slicing. Enjoy with butter, honey, or jam!

Notes

  • Mix & Rest: Combine flour, water, and starter, then let it rest (30 min).
  • Knead & Add Salt: Knead dough (10-15 min) and incorporate salt & add-ins.
  • Bulk Fermentation: Let dough rise at room temperature (8-12 hrs), stretch & fold early on.
  • Shape & Proof: Form into a loaf, place in a proofing basket, and proof (2-4 hrs).
  • Bake: Preheat oven (475°F/245°C), bake in a Dutch oven (20 min covered, 15-20 min uncovered).
  • Cool & Serve: Let cool (1 hr) before slicing for the best texture.
Keyword breads