Gingerbread Sourdough
Serves 6
180 mins prep
50 mins cook
600 mins Fermenting time
830 mins total
This is one of my favorite sourdough loaves to make! Maybe because it's special during the holidays, or unique in its flavor. But this is unlike any other kind of bread that you can make. It's warm, and sweet, and fluffy, and your whole family will love it!
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In the morning, feed your starter.
In the afternoon, assemble your dough.
Dough assembly
In a large mixing bowl, whisk together your sourdough starter, water, molasses and honey until your starter has dissolved and the ingredients are incorporated.
Add in your flour, salt, and ground ginger to the bowl and mix together until a shaggy dough forms.
Let rest for 45 minutes.
After resting, perform your first set of stretch and folds by lifting one side of the dough up and towards the middle, rotating the bowl each time until a semi - smooth ball forms. Cover and let rest for 45 minutes.
After resting, perform 2 - 4 more stretch and folds every 30 minutes to 1 hour apart. This builds gluten strength in the dough so this is an important step.
After all your stretch and folds are done, cover the dough with a damp tea towel or bowl cover and leave the dough on the counter to rest overnight. 8 - 10 hours.
The next morning
The next morning, your dough should be bubbly and doubled in size.
Turn your dough over onto a clean work surface, stretch the dough into a small rectangle and shape into the size of your banneton. Oval (batard) or round (boule). Lightly flour the top and place seam side up into your banneton.
Leave in your fridge for at least 2 hours or up to 3 days.
When you're ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes. Remove your dough from the fridge and turn over onto a piece of parchment paper.
Score the top of the dough with your bread lame or a sharp knife. This helps the dough expand in the oven.
Carefully place your dough into a piping hot Dutch oven. Replace the lid and bake for 23 minutes, remove the lid and bake for an additional 23 - 25 minutes until the top is golden and crispy.
Remove from your Dutch oven and place on a cooling rack for at least an hour until completely cooled through. If you cut into your bread too soon the middle may turn "gummy".
Slice and serve with butter, honey and a sprinkle of cinnamon!
