Gingerbread Sourdough Artisan Loaf

Servings slices (1 loaf)

Calories 197

Prep Time 30

Cook Time 40

Resting TIme 18

Total Time 19 10

artisan loaf setup of gingerbread sourdough

INGREDIENTS

Stiff Sweet Levain

20 g sourdough starter
20 g brown sugar or regular sugar
40 g water
60 g bread flour

Main Dough

290 g water
All of the sweet levain that you made, from above
50 g molasses
40 g brown sugar
490 g bread flour
1 tbsp pumpkin pie spice
2 tsp dried ginger
10 g salt

Whipped Cinnamon Honey Butter (Optional)

6 tbsp softened butter
1 tbsp milk optional, but it adds fluffiness
1 tbsp honey
2 tsp Saigon/Vietnamese cinnamon
1/4 tsp salt

Equipment

3/4 L Weck jar for your starter
Tovolo spatula for mixing your starter
Scale
Stand mixer with the dough hook; optional – you can mix by hand
Danish dough whisk if mixing by hand
Mixing bowl or rectangular tub
Bowl cover 15% off with code THATSOURDOUGHGAL
Bench scraper
Round banneton or oval!
Bread lame
Parchment paper
Round Dutch oven $15 off with code REBEKAH15
Brod & Taylor baking shell and steel alternative to Dutch oven
Bread knife

Instructions

Make the sweet levain: Before bed, in a 3/4 L Weck jar (or similar-sized glass jar), mix together 20 g sourdough starter, 20 g brown sugar, and 40 g water. Then, mix in 60 g bread flour until smooth. Loosely cover and let ferment on the counter overnight (10-12 hours).
Initial dough mix: In a glass bowl with a Danish dough whisk OR a stand mixer fitted with the dough hook, add 290 g water, All of the sweet levain, 50 g molasses, 40 g brown sugar, 490 g bread flour, 1 tbsp pumpkin pie spice, 2 tsp dried ginger, and 10 g salt. Mix until all of the ingredients are fully incorporated and no dry flour bits remain (about 3-4 minutes). If you used a stand mixer, transfer the dough to a glass bowl. Cover for 30 minutes.
Dough strengthening: We will now do about 3 sets of stretch and folds, spaced apart by 30-60 minutes.
Uncover the dough and wet your hands. Stretch and fold (without tearing) all four corners of the dough. Continue stretching and folding your way around the bowl until the dough tightens up and doesn't want to stretch anymore.
If your dough holds its shape and doesn't "puddle" out after the 3rd set of stretch and folds, you can be done. If it gets slack and doesn't hold its shape well, do a 4th set. Let the dough rest for the remainder of the bulk fermentation.
Finish bulk fermentation: Let the dough finish bulk fermenting until it is bubbly, jiggly when you shake the bowl, and feels light and aerated when you tap the surface. For reference, this took me 9.5 hours when my dough was 72°F (22°C). At 80°F (26.5°C), it took 6 hours.
Shaping: Turn out dough onto your work surface. Lightly mist with water or dust with flour to prevent sticking, if needed. Using a bench scraper (or your hands), do a push and pull motion to coax the dough into a taut ball shape.
Flip the dough ball upside down and place it in a floured banneton. Pinch the center seam closed, dust with rice flour, and cover. Put in the fridge until tomorrow.
Pre-heat oven: The next day, preheat your oven to 450°F (230°C) conventional with a Dutch oven inside. After it has preheated, give it 10 more minutes to ensure your Dutch oven is super hot.
Score and bake: Turn your dough out of your banneton onto parchment paper or a bread sling. Score the top (a straight line down the center for batards or a large X for boules), and place in your hot Dutch oven.
Note: the bottom of this loaf has a tendency to burn, so please place a sheet tray or baking stone on the rack below your Dutch oven.
Bake covered for 40 minutes. Remove the lid and bake an additional 5 minutes, or until the loaf is nicely browned and the internal temperature is between 205-210°F (96-99°C). Let fully cool before slicing.
Make the whipped honey cinnamon butter topping: Using a hand mixer, whip together 6 tbsp softened butter and 1 tbsp milk until light and fluffy. Then, add 1 tbsp honey, 2 tsp Saigon/Vietnamese cinnamon, and 1/4 tsp salt (omit the salt if using salted butter). Mix until incorporated. Top with flaky sea salt, if desired. Spread it your gingerbread loaf slices and enjoy!!