Need a little more direction?
Watch our tutorial
20 hr 0 min
20 hr 0 min
0 from 0 reviews
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread. My wife Zikki loves sourdough bread and I’m just trying to keep it always exciting for her with fun add-ins. Today’s loaf is with cashews, raisins, sesame, halva and rose petals. Delicious like you have no idea!
Dutch oven
Bread lame
Bowl
Scraper
Parchment paper
Scale
Start with hydrating the cashews and the raisins. We soak them in water because otherwise they will drink the water from the dough. If using salted cashews just change the salt amount to 2.5%. Soak the cashews and the raisins for 30 min, then drain the water.
In a bowl add flour & water and mix until incorporated, and let it sit for 45 min. That step is called “Autolyse”.
Add the starter. Mix until incorporated. 30 min rest.
Add salt and a sip of water. Mix until incorporated.
Perform 3 folds, 30 min rest in between.
Then, on a wet surface, transfer the dough and stretch it to a big rectangle as thin as you can. This is our way to also check the gluten development.
Add cashews and raisins, sprinkle the halva, sesame & rose petals mix, and fold them in the dough.
Let the dough rest for 45 min.
Perform another 2 folds, 30 min rest in between.
After the last fold (5+fold in add-ins=6), give the dough another hour of rest.
Then pre-shape. Let it rest for 30 min.
Shape and place it in a proofing basket and leave at room temperature for an hour.
Proof in the fridge till the following morning.
Score and bake in a preheated Dutch oven at 480°F or 250°C, with the lid on. 30 min.
Remove the lid. Bake until the desired crust’s color, I did here 20 min without the lid.
Cool for an hour.
Slice and eat it all with your lovers!
YASSS!
Watch our tutorial
write your comment