Essential Ingredients and Equipment

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Let me tell you something I learned the hard way: not all flour is created equal when it comes to bagel making! I still remember my first batch of bagels where I used all-purpose flour – they were more like sad, floppy bread rings than proper bagels. Trust me, you want to invest in high-protein bread flour, preferably one with at least 13-14% protein content. This higher protein content is crucial for developing that chewy texture we all love in a good bagel.

One ingredient that totally changed my bagel game was diastatic malt powder. I’ll be honest – I had no idea what this stuff was when I first started! But it’s basically malted barley that’s been dried and ground into a powder, and it gives the yeast extra food to work with during fermentation. Just a small amount (about 1% of your flour weight) helps create that beautiful brown crust and subtle sweetness that makes bagels irresistible.

As for equipment, you don’t need anything super fancy, but there are some essentials that will make your life so much easier. A good kitchen scale is non-negotiable – I learned this after trying to make bagels using cup measurements and getting inconsistent results every single time. You’ll also want:

• A large mixing bowl (I prefer glass or stainless steel)
• A bench scraper (seriously, this $5 tool is worth its weight in gold)
• Parchment paper
• A large pot for boiling
• Baking sheets
• A spider strainer or slotted spoon

Optional but helpful items include a stand mixer (though I actually prefer hand-kneading my bagel dough), a baking stone, and silicone mats.

The Perfect Sourdough Bagel Dough

Getting your dough right is where the magic happens, and boy, did it take me some trial and error to figure this out! The key to perfect bagel dough is understanding hydration. You’re looking for a relatively stiff dough – around 58-62% hydration. This is much lower than your typical sourdough bread, and it’s what gives bagels their distinctive chewy texture.

The mixing process starts with combining your mature sourdough starter (I feed mine twice before bagel-making day), bread flour, water, and that tiny bit of diastatic malt powder we talked about. Here’s a pro tip I picked up after countless batches: hold back about 10% of your water at first. This allows you to adjust the hydration based on your flour and environment. Some days you’ll need all of it, others you won’t.

Temperature is crucial here – aim for a final dough temperature around 78°F (26°C). I used to ignore this detail completely, but it makes a huge difference in fermentation. On cold days, I warm my water slightly to compensate. Once everything’s mixed, you’ll start kneading. This is where patience becomes your best friend!

The windowpane test is your secret weapon for knowing when the dough is ready. Take a small piece of dough and gently stretch it – if you can stretch it thin enough to see light through it without it breaking, you’ve developed enough gluten. The first time I achieved a perfect windowpane, I literally did a happy dance in my kitchen! If you can’t get there, keep kneading. The dough should feel smooth and slightly tacky but not sticky.

Fermentation and Shaping Techniques

When it comes to bulk fermentation, I was totally guilty of rushing this step in my early bagel-making days. What a mistake! The bulk ferment is where your sourdough starter really works its magic. You’re looking for the dough to increase by about 30%-50% – not double like regular bread. This usually takes 3-4 hours at room temperature, but here’s a neat trick I discovered: gently press your finger into the dough. If it springs back slowly but doesn’t completely fill in, you’re right where you want to be.

Dividing and pre-shaping is where precision matters. I weigh each piece to exactly 135g (trust me, consistency makes a huge difference!). Once divided, I do a quick pre-shape into balls. Here’s something I wish someone had told me earlier: let these rest for 15-20 minutes before final shaping. This relaxes the gluten and makes the final shaping so much easier.

Now, about shaping methods – this is where things get interesting! The traditional rope method involves rolling each ball into a rope about 8-10 inches long, then wrapping it around your hand and rolling the seam on your work surface. The poke method, which I secretly prefer, involves pushing your thumb through the center of the ball and gradually stretching the hole. Both work great, but the poke method tends to give more consistent results for beginners.

The Cold Retard: A Crucial Step

Let me tell you about my “overnight revelation.” I used to think cold retarding was optional until I made two batches side by side – one with overnight refrigeration and one without. The difference was mind-blowing! That long, cold fermentation develops complex flavors that you just can’t get any other way.

After shaping, I arrange my bagels on parchment-lined baking sheets, making sure to leave enough space between each one. A light coating of oil on the parchment prevents sticking – learned that one the hard way! Cover them loosely with plastic wrap and pop them in the fridge for 8-12 hours. I’ve found 8 hours to be the sweet spot in my kitchen.

During the cold retard, the bagels should puff up slightly but not dramatically. If they over-proof, you’ll lose that characteristic chewy texture. I check them by doing the float test right out of the fridge – a properly retarded bagel should float in cold water.

Boiling and Baking Methods

The boiling step is where bagels really become bagels! I was so nervous about this step at first, but it’s actually pretty straightforward. Fill a large pot with water and add either barley malt syrup or honey (about 1 tablespoon per gallon of water) and baking soda. The honey and baking soda is my favorite method. Some traditional recipes call for lye, but I stick to honey and baking soda for both safety and flavor.

Boiling time affects the final texture: 30 seconds per side gives you a thinner crust, while 1-2 minutes creates a chewier exterior. I go for 1 minute per side because that’s what seems to work the best for me and achieve the texture I like.

For baking, you want your oven screaming hot – 450°F (232°C) with a baking stone if you have one. I create steam by tossing a few ice cubes onto a preheated pan on the bottom rack. The bagels bake for about 20-25 minutes, rotating halfway through for even browning.

Toppings and Variations

Here’s where you can really let your creativity shine! The key to getting toppings to stick is to apply them immediately after boiling, while the surface is still tacky. Don’t make the rookie mistake to add the toppings before boiling them!

For everything bagel seasoning (my absolute favorite), I mix:

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 2 tablespoons dried minced onion
• 2 tablespoons dried minced garlic
• 1 tablespoon coarse salt

Don’t be shy with the toppings – they should really cover the surface. Some of my favorite combinations include:

• Jalapeño cheddar (either mixed in the dough or as a topping)
• Cinnamon raisin with a honey-wheat dough base
• Sesame seed and cracked black pepper
• Caramelized onion (worked into the dough) with poppy seeds
• Cinnamon sugar

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Sourdough Bagels

These artisanal sourdough bagels strike the perfect balance between chewy and tender, with a golden-brown exterior. Each bagel boasts a complex, tangy flavor developed through long fermentation, creating deep notes that store-bought varieties simply can't match. Their texture is dense but never tough, with a tight crumb that makes them perfect for toasting and spreading. The crust has that coveted crackly shine that comes from a proper boiling step, while the interior remains pleasantly chewy with tiny, irregular holes characteristic of genuine sourdough. Whether enjoyed plain or topped with classic seeds and seasonings, these bagels offer that authentic, artisanal taste that perfectly balances the subtle sourness of wild yeast with the rich, malty sweetness of traditional bagels.

Course Breakfast, lunch, Side Dish

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Fermentation Time 1 day day

Total Time 1 day day 50 minutes minutes

Servings 6 bagels

Author Jess

Equipment

• 1 Scale
• 1 Stand mixer with dough hook attachment
• 1 bulk fermentation container / bowl
• Plastic wrap
• 1 bench scraper
• 1 baking sheet or stone
• 1 Parchment paper
• 1 large pot for boiling
• 1 Cooling rack
• 1 slotted spoon

Ingredients

• 185 g water
• 21 g granulated sugar
• 150 g active sourdough starter
• 430 g high protein bread flour (~13-14%)
• 9 g salt
• 3 g diastatic malt powder

For boiling:

• 3 qt water
• 30 g honey
• 4 g baking soda

Instructions

• In a bowl of a stand mixer fitted with the dough hook attachment, combine the water, sugar, active sourdough starter, high protein bread flour, all-purpose flour, salt, and diastatic malt powder.
• Mix on low speed (1 in a KitchenAid) for about 2-3 minutes until all dry ingredients have been incorporated.
• Increase the mixer speed to 2 and mix for about 5 minutes until the dough is smooth. This is a stiff dough. Be careful not to overwork your mixer! If you feel any resistance, remove the dough from the mixer and continue kneading by hand until the dough is smoth and elastic.
• Transfer the dough to a bulk fermentation container and let is rest in a warm place for 3-4 hours. The dough is ready once it has risen about 30-50%.
• Divide the dough into 6 equal pieces (about 135g each).
• Shape the dough pieces into balls by pinching the seams together and rolling it on your work surface so it drags and tightens the outside skin of the dough. Set aside and repeat with the other 5 pieces.
• Let the dough balls rest for 15-20 minutes to relax the gluten.
• Grab one of the dough balls and poke a hole in the middle with your thumb. Insert both thumbs in the hole and slowly rotate while stretching the dough. You want to stretch it until the hole is about 4 inches in diameter. It will seem like that hole is too big but it will shrink as it proofs the second time.
• Transfer shaped bagel to a pan lined with parchment paper. Repeat with the remaining bagels.

Second Rise

• Transfer the tray to a warm place in your kitchen and let the bagels proof for about 2 hours until almost doubled. They should be nice and puffy.
• Pop them in the fridge for 8-12 hours.

Boiling

• Place a pan heavy pan or tray at the bottom of the oven. Preheat oven to 450°F (232°C).
• Fill a large pot with water and add either barley malt syrup or honey and baking soda.
• Once the water is boiling, drop 2 or 3 bagels (depending on the size of your pot) into the boiling water. You don't want to overcrowd the pot as bagels will expand while boiling.
• Boil about 1 minute per side.
• Remove bagels with a slotted spoon and place them on the baking sheet. Add desired toping. Repeat with the remaining bagels.

Baking

• Transfer the baking sheet into the preheated oven.
• Add a few ice cubes to the pan that was previusly placed in the oven. Close the oven and set the timer to 20-25 minutes.
• Cool and slice.

Nutrition

Serving: 1ea

Storage and Freezing Guidelines

For storage, let your bagels cool completely – I mean completely! – before storing. They’ll keep at room temperature for 2 days, but I prefer to slice and freeze them. Pop them straight from the freezer into the toaster, and they’re almost as good as fresh. Almost.

Remember, making great sourdough bagels is a journey. Each batch teaches you something new, and that’s part of what makes it so rewarding. Even now, after hundreds of batches, I’m still tweaking and learning. That’s the beauty of sourdough baking!

Conclusion:

Creating sourdough bagels at home is a rewarding journey that combines artisan bread-making skills with traditional bagel techniques. With patience and practice, you’ll master the perfect chewy texture and complex flavors that only sourdough can provide. Remember, great bagels take time, but the results are absolutely worth it! Ready to start your sourdough bagel adventure? Gather your ingredients, feed your starter, and let’s create something amazing together.

What is Open Baking Sourdough Bread?

Open baking is the technique of baking sourdough bread directly on a baking stone, steel, or oven rack without a Dutch oven. Instead, steam is introduced separately into the oven, allowing the bread to bake in an open environment. This method gives you more control over crust development and batch size.

Why Should You Try Open Baking Sourdough Bread?

There are several reasons to explore open baking homemade sourdough bread:

• Larger Batch Capacity: Baking without a Dutch oven allows you to bake multiple loaves at the same time, which is great for larger bakes. 

• Crust Control: Open baking provides greater control over crust thickness and caramelization. Who doesn’t like a nice crisp crust?!

• Enhanced Flavor & Texture: The open environment can create a chewier crust with deep, complex flavors.

• Artisan Aesthetic: Get a more rustic, artisan-style look with beautiful scoring patterns and blistered crusts.

• Skill Development: Open baking challenges you to master steam management, scoring techniques, and hydration balance, deepening your bread-baking expertise.

Bonus: You get to watch your sourdough bread rise! This, for me, is a good enough reason to try baking sourdough bread without a Dutch oven. 

Essential Tools and Equipment for Open Baking

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To get started with open baking, you’ll need some tools that you might already have in your kitchen. As you start developing your skills in open baking :

• Baking Steel or Stone: Provides heat retention for better oven spring.

• Lame (Bread Scoring Tool): For scoring your dough to control expansion.

• Pizza Peel or Transfer Board: Helps you safely transfer dough to the oven.

• Steam Generation Tools: Options include lava rocks, a steam tray, or a spray bottle. I use a cast iron pan lined with aluminum foil and lava rocks.

Baking Stone vs. Cookie Sheet: Which is Better?

A baking stone is a great tool for baking sourdough bread. It helps distribute heat evenly and creates a crispy crust.

Consider investing in a baking stone or baking steel if you plan on baking sourdough bread often.

A cookie sheet can also be used, but it may not produce the same crispiness as a baking stone.

Dutch Oven vs. Open Baking Sourdough Bread

Both methods have their merits:

Dutch Oven Baking:

Dutch ovens naturally trap steam from the bread dough while it is baking. As the water evaporates, the steam is trapped inside the Dutch oven, creating the ideal environment for baking sourdough bread. You can also introduce more steam by adding a few ice cubes to the Dutch oven before placing the lid back on.

A cast-iron Dutch oven is a standard tool for sourdough bakers. It is simple to use and does not require creating extra steam. It is also ideal for baking smaller batches of bread.

Open Baking:

Open baking requires a manual steam method. One of the most important points to remember when open baking is to create the proper steam environment in your oven. Without it, you could end up with a flat loaf.

Using this method provides better control over the crust texture, thickness, and color. It is also suitable for larger batches of bread.

Preparing for Open Baking

Getting ready for open baking is pretty simple—just think of it as giving your bread a chance to show off without a lid! You’ll need a preheated oven, a baking stone or steel (or a trusty sheet pan if that’s what you’ve got), and a way to create steam, like a hot water tray or spritzing the loaf with water.

You can also invest in culinary-grade lava rocks. Place them in a cast iron skillet or heavy roasting pan at the bottom of your oven. Add about 2 cups of water to it right after placing the dough in the oven. Be careful! It will steam a lot.

Techniques to Perfect Open Baking

1. Preheat Properly: Heat your oven with the baking stone/steel for at least 30 minutes. I sometimes heat my oven for one hour before I start baking. 

   Note: If you don’t want a super dark crust on the bottom of your sourdough bread, try putting a baking sheet on the rack underneath the baking stone.

2. Introduce Steam: Use a preheated tray with boiling water or spritz water onto preheated lava rocks during the first 10-15 minutes of baking.

3. Proper Scoring: Score the dough well to control expansion and create an attractive ear.

4. Hydration Management: Higher hydration doughs benefit most from open baking.

5. Temperature Control: Start baking at a high temperature (475-500°F) for good oven spring, then reduce slightly.

The Role of Steam in Sourdough Baking

Why Does Bread Need Steam?

Bread needs steam during baking to create a crisp, shiny crust and support proper oven spring. Steam keeps the dough’s surface moist during the early stages of baking, delaying crust formation so the bread can fully expand. Moisture also helps gelatinize starches on the surface, giving your sourdough bread a glossy finish.

Without steam, the crust can form too quickly, trapping the dough and leading to a denser loaf. Steam is especially important for lean doughs like sourdough, where crust and crumb structure are critical for quality.

Achieving Oven Spring

Oven spring refers to the rapid rise of dough during the first 10-15 minutes of baking. It is achieved by creating a warm and steamy environment that helps the dough rise and expand.

While a steamy oven is the main contributor to a higher rise, rescoring your bread before the bread dough hardens can also help you achieve oven spring and beautiful loaves.

Creating a Crispy Crust

A crispy crust is a key component of a well-baked sourdough loaf. It is achieved by creating a hot and dry environment, which helps the crust to brown and crisp up.

Depending on how crispy you like your sourdough bread, you can easily control the crust by adding or removing steam. The first 10-15 minutes are crucial for oven spring. You can introduce more steam after this time to keep the crust softer.

How to Manually Add Steam Without a Dutch Oven

Place a metal baking tray on the bottom rack of your oven while it preheats. Once you slide your bread in, pour a cup or two of hot water (carefully!) into the hot tray and shut the door fast. The water will create steam, helping your bread get that crisp, golden crust.

The Importance of Steam in Open Baking Sourdough

Steam plays a crucial role in open baking bread. It:

• Prevents the crust from setting too early.

• Allows for better oven spring and increased loaf volume.

• Gives your sourdough bread to a shiny, blistered crust.

Troubleshooting and FAQs

Troubleshooting Issues with Open Baking

Flat loaves or thick pale crust: This could result from not adding enough steam during the first 10-15 minutes of the bake.

Burnt Bottom: Baking stone is too hot, or the rack with the dough is placed too low. You can control the heat on the baking stone by putting it in the oven when it is done preheating.

Poor Oven Spring: Dough might be under-proofed or insufficient scoring. Try re-scoring your sourdough bread after 5 minutes of the bake before the crust hardens. This will give you a better oven spring. Poor oven spring could also be related to not adding enough steam at the beginning.

Ready to try open baking sourdough bread? Try these simple recipes!

Classic Sourdough Bread Recipe: Simple, Timeless, Delicious

Easy Jalapeño Cheddar Sourdough Bread (5 ingredients)

FAQs

Can I Open Bake in a Home Oven?
Yes! Just ensure you create enough steam using a tray with boiling water or preheated lava rocks.

Is Open Baking Harder without a Dutch Oven?
It requires more skill due to steam management but offers more control.

Do I Need a Baking Stone for Open Baking?
Yes, it helps with even heat distribution.

How Can I Create Steam Without Lava Rocks?
A cast iron pan filled with boiling water also works well.

Don’t let the lack of a Dutch oven hold you back from creating amazing sourdough bread! With these techniques and a bit of practice, you’ll be amazed at the professional results you can achieve using simple kitchen equipment. Remember, great bread comes from understanding the process, not from expensive tools. Start experimenting with these methods today, and you’ll soon be creating sourdough masterpieces that rival any Dutch oven-baked bread. Happy baking!

I remember my very first time baking sourdough bread. After a month of waiting for my starter to be nice and bubbly, I was super excited to bake my first loaf. However, the results were not as rewarding as I expected. The bread turned out dense and flat, and I was unhappy with the results.

This comprehensive guide will walk you through a classic sourdough bread recipe with easy-to-follow steps.

Understanding Sourdough Bread

Sourdough bread uses natural yeast from the air, water, flour, and even your hands to rise and ferment. Unlike bread made with commercial yeast, sourdough bread has a unique flavor and texture that many prefer because of its characteristics and health benefits. There is a wide variety of sourdough bread recipes available, and understanding the baking process is essential to mastering them.

Due to the fermentation process, sourdough bread requires a longer fermentation time. There are several stages in the making of sourdough, including the initial mixing, autolyse (where the flour and water are mixed and left to rest), bulk fermentation, shaping, proofing, and finally baking. Each of these stages plays a crucial role in developing the bread’s distinctive taste and texture.

The Health Benefits of Sourdough Bread

One of the key benefits of sourdough bread is its digestibility. The long fermentation process breaks down gluten to some extent, making it easier for some people to digest compared to regular bread. Additionally, the natural fermentation process helps to increase the availability of nutrients in the bread, such as B vitamins, and minerals like iron, zinc, and magnesium.

Crafting the Perfect Sourdough Loaf

Baking bread, especially sourdough, involves patience and practice. Here are the essential steps to guide you through the process:

1. Creating and Maintaining Your Starter: A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. Feed it regularly to keep it active and ready for baking.

2. Mixing the Dough: Combine your starter with flour, water, and salt. Mix until all ingredients are well incorporated.

3. Autolyse: Let the mixture rest for about 30-60 minutes. This allows the flour to hydrate and begin the gluten development process.

4. Bulk Fermentation: Allow the dough to ferment at room temperature for several hours. I usually let the dough ferment for about 6-8 hours. During this time, perform a series of stretch and fold during the first 2 hours of the bulk fermentation. This will further strengthen the gluten network.

5. Shaping: Once the dough has fermented and increased in volume, shape it into a loaf. This step requires gentle handling to retain the air pockets formed during fermentation.

6. Proofing: Let the shaped dough proof for at least 8 hours in the refrigerator. This final rise enhances the flavor and texture of the bread.

7. Baking: Preheat your oven with a Dutch oven or baking stone inside. Transfer your proofed dough to the preheated vessel and bake until the crust is deeply golden and the loaf sounds hollow when tapped.

Tips for Success

• Patience is Key: Sourdough baking is a slow process, but the results are worth the wait.

• Consistent Feeding: Keep your starter healthy and active by feeding it regularly, especially if you bake often.

• Temperature Control: Pay attention to the temperature of your kitchen, as it can affect fermentation times.

• Experiment and Learn: Every batch of sourdough can teach you something new. Don’t be afraid to experiment with hydration levels, flour types, and proofing times.

The Sourdough Starter

A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria. You can make a sourdough starter from scratch or purchase one for convenience. To keep your starter alive, you need to feed it regularly, which involves discarding most of it and replenishing it with equal parts of flour and water. My Sourdough Starter: A Beginner’s Simple & Efficient 4-Step Guide has more information about how to start and maintain your own sourdough starter.

Essential Ingredients and Equipment

Equipment Needed

Scale or spoons and measuring cups

Large bowl

Dough scraper

Bowl covers or plastic wrap

Dutch oven or baking steel (if open baking)

Parchment paper

Lame

Banneton (or a 9″ bowl)

Cooling rack

Ingredients for a Classic Loaf of Sourdough Bread

Active sourdough starter

Bread flour

Water

Salt

Rice flour (optional)

Making Sourdough Bread

The classic sourdough bread recipe I am sharing with you is a 68% hydration dough. I use high-protein bread flour with an approximate protein percentage of 14%. For the best results when you bake sourdough bread, consider using a cast iron pot with a lid, as it retains heat well. Enamel pots are also a good option, but personal preference and experience will guide you to the best choice.

You can also opt to use a baking steel for open baking. This is by far my favorite way as it achieves a higher rise and I can fit more than two loaves of sourdough bread at a time. Plus, you get the bonus of seeing how your loaf of sourdough bread rises as it bakes!

Classic Sourdough Bread Recipe Instructions

Autolyse

1. 30-60 before your starter is ready, combine water and flour in a large bowl until there are no dry bits of flour left. Cover it with a plastic cover or wrap and let it sit at room temperature until your starter is ready. This step has been a game-changer for me! I used to omit the autolyse, but I found that I had better and more consistent results when I mixed the flour and water first and let the flour hydrate.

Finish the Dough

1. Add the starter to the flour and water mix and perform a set of stretch and fold to incorporate the starter.

   At this point, the starter will not be fully incorporated. That is OK! It will come together once we add the salt and continue with the stretch and fold sets.

2. Sprinkle the salt over the dough and add about 1 tablespoons of water to dissolve the salt slightly. Continue with more sets of stretch and folds or until the salt and starter are fully incorporated with the autolysed dough. Perform a coil fold to give the dough a nice round top.

Bulk Fermentation, Stretch, and Fold

1. Cover the bowl with a plastic cap or wrap and let it rest for 6-8 hours, performing a set of stretches and folds every 30 minutes for the first 2 hours.

2. After completing the rounds of stretch and fold, let the dough rest at room temperature for 2-4 more hours. The time will vary depending on your kitchen’s environment. You will know if the dough is ready to pre-shape once it looks bubbly and the edges slightly separate on the top from the sides of the bowl. I never let my dough completely double in size. I let it rise about 50-75%, but never more than that.

Pre-shape Sourdough Bread

1. Once the bulk fermentation is complete, lightly flour your working surface. Turn your dough on the working surface. Using a dough scraper, give the dough a quarter-round turn. Continue doing the quarter-round turns until the dough is round and taut. Be careful not to rip the dough!

2. Let the dough rest for about 10-15 minutes.

Shape

You will notice that, at this point, the pre-shaped dough might look slightly flat. That’s why we have to do a pre-shape and then perform a final shaping. Doing so will ensure your dough is nice and taut for the final rise and baking. If you are incorporating whole wheat flour into your sourdough, remember to adjust the water content to avoid a dry and dense dough. Here’s how to shape your sourdough for the best results:

1. Final Shaping: Lightly flour your working surface and the top of the dough. Turn the bowl onto your working surface and let the dough release from the bowl. Shape the dough into your desired shape, typically a round boule or an oval batard. Use your hands to create tension on the surface of the dough by gently pulling it towards you and rotating it. This will help create a skin on the top that will hold its shape during the final rise and baking.

1. Prepare for Proofing: Once shaped, place your dough into a proofing basket (banneton) that has been dusted with rice flour. If you don’t have a proofing basket, you can use a bowl lined with a clean, floured kitchen towel.

1. Final Proofing: Cover the dough and let it proof at room temperature for about 1-2 hours, or place it in the refrigerator for overnight cold proof. The cold proofing helps develop a more complex flavor and makes the dough easier to score before baking.

Baking Your Sourdough Bread

1. Preheat the Oven: Place your Dutch oven or baking stone in the oven and preheat it to 500°F (260°C) for at least 30 minutes.

1. Scoring: Once the dough is proofed, carefully turn it out onto a piece of parchment paper. Using a sharp knife, bread lame, or razor blade, score the top of the dough with a few slashes. This allows the bread to expand properly in the oven.

1. Baking: Transfer the dough on the parchment paper into the preheated Dutch oven. Add a few ice cubes to the Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.

If using a baking steel, place a roasting pan on the bottom rack of your oven and add about 3 cups of water to it. Immediately close the oven and bake for 10 minutes at 500°F (260°C). After 10 minutes, lower the oven temperature to 475°F (245°C) and bake for an additional 15-20 minutes or until golden brown.

1. Cooling: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This step is crucial as it allows the bread to finish cooking internally and helps to set the crumb structure.

Enjoying Your Sourdough

Once your bread is fully cooled, slice it open to reveal the beautiful crumb. Enjoy your sourdough bread fresh with butter, use it for sandwiches, or simply savor it on its own. Each bite is a testament to the time, patience, and care you’ve put into creating this classic loaf of sourdough bread.

Tips and Troubleshooting

Under-Fermentation: Under-fermented dough can result in a dense, heavy loaf of bread with a tight crumb. To ensure proper fermentation, make sure your starter is active and bubbly before using it. Look for visual signs like bubbles throughout the dough and a noticeable increase in volume. Give the dough enough time to rise but not so long that it collapses.

Poor Shaping: Improper shaping techniques can lead to uneven loaves and poor oven spring. Practice shaping your dough into a tight, uniform shape to build surface tension. This will help the dough hold its shape during the final rise and baking. Watching videos and practicing different shaping techniques can be incredibly helpful.

Tips for Success

Use a Thermometer: Temperature plays a crucial role in sourdough baking. Use a digital thermometer to check the water temperature when mixing the dough and the dough temperature during fermentation. Aim for a dough temperature of around 75°F (24°C) for optimal fermentation.

Adjust Hydration: Depending on the type of flour and the humidity in your kitchen, you may need to adjust the hydration level of your dough. If your dough feels too dry, add a little more water.

Maintain a Healthy Starter: A strong and active starter is the foundation of good sourdough bread. Feed your starter regularly and keep it at the right temperature to ensure it’s always ready to use. If your starter seems sluggish, give it a few extra feedings to boost its activity.

Practice Patience: Sourdough baking is a slow process that requires patience. Don’t rush the fermentation and proofing stages. Give the dough the time it needs to develop flavor and structure. Remember, good things come to those who wait!

Keep a Baking Journal: Documenting your sourdough baking experiences can help you track what works and what doesn’t. Note the hydration levels, fermentation times, and any adjustments you make. Over time, you’ll see patterns and learn how to achieve the best results in your specific environment.

Troubleshooting Common Issues

Flat or Dense Loaf: If your loaf turns out flat or dense, it could be due to over- or under-fermentation, weak starter, or improper shaping. Re-evaluate your fermentation times, ensure your starter is active, and practice your shaping techniques.

Gummy Crumb: A gummy or undercooked crumb usually indicates the bread was not baked long enough or at a high enough temperature. Make sure your oven is properly preheated and bake the bread until it reaches an internal temperature of 200-210°F (93-99°C).

Crust Too Hard: If the crust is too hard, try baking with steam in the oven to create a more tender crust. You can achieve this by placing a pan of water in the oven during the first 20 minutes of baking or using a Dutch oven to trap steam.

Uneven Holes in Crumb: Uneven holes in the crumb can result from improper mixing or shaping. Ensure the dough is well-mixed during the initial stages, and practice consistent shaping techniques to create an even crumb structure.

Sourdough Bread Baking Schedule

Creating a schedule for baking sourdough bread can help you manage your time effectively and ensure consistent results. Here’s a suggested timeline for a classic sourdough loaf:

Day 1: Preparing the Starter

• Morning (8:00 AM): Feed your sourdough starter. Mix equal parts (by weight) of flour and water into your starter and let it sit at room temperature until it’s bubbly and active (about 4-6 hours).

Day 1: Autolyse and mixing

• Afternoon (12:00 PM): Autolyse by combining the water and flour. Let it sit for 30-60 minutes.

• Afternoon (1:00 PM): Add the active starter to the autolysed dough along with the salt and mix using the stretch and fold method. Rest for 30 minutes.Continue with stretch and folds every 30 minutes for 2 hours.

Day 1: Bulk Fermentation

• Afternoon (1:00 PM – 7:00 PM): Let the dough rest, covered, at room temperature. Allow the dough to bulk ferment until it has risen about 50-75%.

Day 1: Pre-shaping and Shaping

• Evening (7:00 PM): Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 10-15 minutes.

• Evening (7:15 PM): Perform the final shaping and place the dough into a proofing basket, seam side up. Cover and refrigerate for overnight cold proof (at least 8 hours).

Day 2: Baking

Morning (8:00 AM): Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside. Take the dough out of the refrigerator. Score the top of the dough with a sharp knife or bread lame. Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with the lid if using a Dutch oven.

Bake the bread:

• First 20 minutes: Bake with the lid on (if using a Dutch oven).

• Next 20-25 minutes: Remove the lid and continue baking until the crust is deeply golden and the internal temperature reaches 200-210°F (93-99°C).

• Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your freshly baked sourdough bread on the day it’s made for optimal taste and texture.

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Classic Sourdough Bread

This Classic Sourdough Bread has a crispy golden crust with a chewy open crumb and ready to be devoured! Enjoy it toasted with butter, make a gooey grilled cheese, or drizzle with olive oil and a pinch of salt for quick snack.

Course Breakfast, dinner, lunch

Keyword Sourdough Breads

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 14 hours hours

Total Time 14 hours hours 50 minutes minutes

Servings 1 loaf

Author Jess

Equipment

• 1 Large Bowl
• 1 Scale or measuring cups and spoons
• 1 Plastic wrap or cap
• 1 bench scraper
• 1 Banneton or bowl
• 1 Dutch oven or baking steel
• 1 Cooling rack

Ingredients

Autolyse:

• 333 g water
• 490 g bread flour

Dough:

• 150 g active sourdough starter
• 10 g salt

Instructions

• Feed your sourdough starter. Mix equal parts (by weight) of flour and water into your starter and let it sit at room temperature until it’s bubbly and active (about 4-6 hours).
• Autolyse by combining the water and flour. Let it sit for 30-60 minutes.
  333 g water, 490 g bread flour
• Add the active starter to the autolysed dough along with the salt and mix using the stretch and fold method. Rest for 30 minutes.
  150 g active sourdough starter, 10 g salt
• Continue with stretch and folds every 30 minutes for 2 hours.
• Let the dough rest, covered, at room temperature. Allow the dough to bulk ferment until it has risen about 50-75%.
• Turn the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 10-15 minutes.
• Perform the final shaping and place the dough into a proofing basket, seam side up. Cover and refrigerate for overnight cold proof (at least 8 hours).
• Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside. Take the dough out of the refrigerator. Score the top of the dough with a sharp knife or bread lame. Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover with the lid if using a Dutch oven.

Bake the bread:

• First 20 minutes: Bake with the lid on (if using a Dutch oven).
• Next 20-25 minutes: Remove the lid and continue baking until the crust is deeply golden and the internal temperature reaches 200-210°F (93-99°C).
• Remove the bread from the oven and let it cool completely on a wire rack before slicing.
• Enjoy your freshly baked sourdough bread on the day it’s made for optimal taste and texture.

Notes

• This recipe yields 1 loaf of approximately 1,000 grams.
• For bread bowls, divide the dough into 2 before pre-shaping.

Nutrition

Serving: 1loaf

Notes:

• Adjust the times based on your schedule and kitchen environment.

• If you need more flexibility, you can extend the cold proofing period slightly to fit your schedule.

• Keep an eye on your dough during each stage to ensure it’s progressing as expected.

Frequently Asked Questions (FAQ)

1. What is a sourdough starter?

A sourdough starter is a mixture of water and flour that captures wild yeast and bacteria from the environment. It serves as a natural leavening agent for sourdough bread, providing the unique flavor and texture that distinguishes sourdough from other types of bread.

2. How do I know if my sourdough starter is ready to use?

Your starter is ready to use when it is bubbly, has doubled in size, and passes the float test. To perform the float test, drop a small amount of starter into a glass of water; if it floats, it’s ready to be used in your dough.

3. What is autolyse and why is it important?

Autolyse is a process where flour and water are mixed and left to rest before adding the starter and salt. This step allows the flour to fully hydrate and begin gluten development, resulting in better dough structure and improved texture in the final bread.

4. Why do I need to perform stretch and folds during bulk fermentation?

Stretch and folds help develop the gluten structure in the dough, giving it strength and elasticity. This process also helps incorporate air, which is essential for creating an open crumb and good oven spring.

5. How long should I proof my dough?

Proofing times can vary based on the temperature of your kitchen and the activity of your starter. Generally, proofing at room temperature takes 1-2 hours, while an overnight cold proof in the refrigerator can take 12-16 hours. Look for signs like a slightly domed surface and a slight jiggle when the dough is gently shaken.

6. How do I score my dough and why is it necessary?

Scoring involves making slashes on the surface of the dough with a sharp knife or bread lame just before baking. This allows the bread to expand properly in the oven, preventing it from bursting unpredictably and giving it a beautiful, controlled rise.

7. What should I do if my bread turns out dense?

A dense loaf can result from under-fermentation, a weak starter, or insufficient gluten development. Ensure your starter is active and bubbly, give the dough enough time to ferment, and perform stretch and folds during bulk fermentation to develop gluten.

8. How can I achieve a crispy crust on my sourdough bread?

Baking with steam helps create a crispy crust. You can achieve this by using a Dutch oven or placing a pan of water in the oven during the first part of baking. Removing the lid or pan for the last part of baking allows the crust to brown and crisp up.

9. Can I freeze sourdough bread?

Yes, you can freeze sourdough bread. Once the bread is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. To thaw, let it come to room temperature and reheat in a 350°F oven for 10-15 minutes to refresh the crust.

10. Why does my sourdough bread have an uneven crumb?

An uneven crumb can be due to improper mixing, shaping, or proofing. Make sure to mix the dough thoroughly, shape it carefully to create tension on the surface, and proof it adequately to allow for even expansion during baking.

These FAQs should help address common questions and issues encountered during sourdough bread baking. If you have more questions, feel free to reach out!

This sourdough bread pudding recipe is delicious and super simple to make. I normally make it with sourdough brioche bread, but you can use cinnamon raisin bread, challah, or any bread you like. Mix the creamy custard, top it with raisins, blueberries, chocolate chips, or any topping of your liking, and bake it to golden perfection. Make a creamy sauce and drizzle it over the warm, slightly crispy sourdough bread pudding, and there you have it! Although considered a dessert, why not eat it for breakfast? I mean, it is like eating a french toast casserole, right?

Let’s get to the recipe!

Tools

Small saucepan

Measuring cups and spoons

Scale (optional)

9″ x 13″ baking dish

Whisk

Ingredients

For the Sourdough Bread Pudding

Stale Sourdough Bread, cubed

2-3 day old sourdough bread is perfect for this easy sourdough bread pudding recipe. Stale bread soaks up the custard easier without making the dish mushy.

Whole milk

Whole milk is the primary liquid in the custard mixture. It provides moisture to soften the bread and helps create a creamy texture when baked. The fat content in whole milk adds richness and enhances the overall flavor of the pudding. You can also mix milk with heavy cream instead of using only milk.

Granulated sugar

Sweetens the custard, balancing the tanginess of the sourdough bread. It also contributes to the caramelization process during baking, helping to form a slightly crispy and golden-brown top.

Eggs

Eggs are essential in forming the custard base. They provide structure and stability to the mixture when baked, ensuring that the pudding sets properly. The proteins in eggs coagulate during baking, which helps thicken the custard and gives the pudding its creamy texture. Eggs also add richness and contribute to the overall flavor of the dish, enhancing its depth and complexity. Without eggs, the custard would be too runny and the bread pudding wouldn’t have the same firm yet tender consistency.

Melted Butter

Adds richness and a smooth texture to the bread pudding. It also helps to keep the bread moist and imparts a subtle, buttery flavor that complements the other ingredients.

Cinnamon

Adds warmth and spice to the bread pudding. It enhances the flavor profile, providing a comforting and aromatic quality that pairs well with the custard and bread. You can experiment with other spices if you like!

Vanilla extract

Adds a sweet, floral note that enhances the overall flavor of the pudding. It helps to bring out the flavors of the other ingredients and adds depth to the custard mixture.

Salt

A small amount of salt enhances the flavors of the other ingredients by balancing the sweetness. It also helps to bring out the natural flavors in the sourdough bread and spices.

For the Sauce

Whole Milk

Provides the liquid base for the sauce, ensuring it is smooth and creamy. Its fat content adds richness and helps create a velvety texture.

Heavy Cream

Adds extra richness and thickness to the sauce. It enhances the overall creaminess of the sauce.

Butter

Adds richness and a smooth, silky texture to the sauce. It also imparts a subtle, buttery flavor that enhances the overall taste.

Brown Sugar

Sweetens the sauce and adds a deep, caramel-like flavor. The molasses content in brown sugar contributes to a richer taste and a slightly darker color. You can also use granulated white sugar if that’s what you have on hand.

Corn Starch

When heated, it helps to thicken the sauce, giving it the desired consistency without making it too runny.

Vanilla Extract

Adds a sweet, aromatic flavor that enhances the overall taste of the sauce. It provides a warm, comforting note that complements the other ingredients.

Salt

Balances the sweetness of the sauce.

Step-by-step instructions: Homemade Sourdough Bread Pudding

Preheated oven

Preheat the oven to 350°F (175°C).

Make the Custard Mixture

In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve completely. Set aside until cooled.

Prepare the Sourdough Bread

While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be. Just keep in mind that the bigger they are, the longer they will take to absorb the custard mixture. If they are on the bigger side, consider making the dish the night before and let them soak in the refrigerator overnight.

Assemble the Sourdough Bread Pudding Dish

Generously butter a 9″ x 13″ baking dish. Add the cubed bread.

Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.

Pour the custard over the cubed bread, making sure to drizzle it all over the bread and not just in one spot. This will ensure that all of the bread is evenly soaked. You can also opt to mix the bread and custard in a separate bowl until the bread is completely soaked in the custard. Then, pour the bread and milk mixture into the baking dish.

Top with raisins. Raisins are the topping for traditional bread pudding, but this dish is super versatile, and you can use any toppings of your liking. My husband loves sourdough bread pudding with chocolate chips!

Bake

Bake for 45 minutes, or until the top is golden brown and the bread and egg mixture is set.

Prepare the Sauce

In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.

Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.

Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Remember to share it with your family!

Benefits of using homemade sourdough bread for bread pudding

Using homemade sourdough bread for bread pudding offers several benefits:

1. Flavor Enhancement: Homemade sourdough bread has a distinct tangy flavor that adds depth and complexity to the bread pudding. This unique taste can elevate the overall flavor profile of the dish, making it more interesting and enjoyable.

1. Nutritional Value: Sourdough bread is often more nutritious than regular bread due to the fermentation process, which can increase the availability of vitamins and minerals. The natural fermentation also helps break down gluten making the bread easier to digest and potentially more gut-friendly.

1. Reduced Food Waste: Using leftover homemade sourdough bread for pudding is an excellent way to minimize food waste. It repurposes bread that might otherwise go stale or be discarded, turning it into a delicious and satisfying dessert.

2. Control Over Ingredients: This is my favorite reason to use homemade bread for this sourdough bread pudding recipe! When you make sourdough bread at home, you have complete control over the ingredients. This allows you to avoid preservatives and artificial additives and use high-quality, organic ingredients. This can result in a healthier, cleaner final product.

3. Customization: Homemade sourdough bread can be customized to suit your taste preferences, such as adding seeds, nuts, or different types of flour. This allows you to tailor the bread pudding to your liking, experimenting with different flavors and textures.

Choosing the Right Bread

Why stale bread is perfect for bread pudding

Stale bread is perfect for bread pudding because it’s dry and ready to soak up all that delicious custard, making every bite rich and flavorful. The firm texture means it holds up beautifully during baking, giving you that perfect mix of crispy edges and soft, gooey insides. Plus, using stale bread is a great way to avoid waste and turn something that might get tossed out into a comforting, homey dessert. So, don’t let that old bread go to waste—transform it into a delightful bread pudding instead!

What type of sourdough bread should you use for bread pudding?

You can use any type of sourdough bread, such as plain sourdough, sourdough brioche, or sourdough sandwich bread.

I love using sourdough brioche! It is a great option because it adds a rich texture and flavor. Sourdough brioche bread is already enriched with eggs and lots of butter. Adding the creamy custard to it elevates the flavor and makes a great sourdough bread pudding!

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Sourdough Bread Pudding

Made with a delicious creamy custard and sourdough brioche bread, this sourdough bread pudding recipe can be enjoyed for breakfast, dessert, or even as an afternoon snack! Don't let your leftover soursough bread go to waste!

Course Breakfast, Dessert, Snack

Keyword Sourdough dishes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Author Jess

Equipment

• Small saucepan
• Measuring cups and spoons
• 9" x 13" baking dish
• Whisk

Ingredients

For the Sourdough Bread Pudding:

• 1 loaf _{sourdough brioche bread} or any type of bread you love!
• 3 cups whole milk
• 3/4 cups granulated sugar
• 1/4 cup unsalted butter melted
• 4 ea eggs
• 2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raisins or any topping of your liking
• 1 tbsp softened butter to grease the baking dish

For the Sauce:

• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup butter melted
• 1/2 cup brown sugar or regular white sugar if you don't want or like brown sugar
• 2 tbsp corn starch
• 1/4 cup water to mix with the corn starch
• 1 tbsp vanilla extract
• 1/8 tsp salt a pinch

Instructions

• Preheat the oven to 350°F (175°C).

Make the Custard Mixture

• In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve. Set aside until cooled.
  3 cups whole milk, 3/4 cups granulated sugar, 1/4 cup unsalted butter, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 1/4 tsp salt

Prepare the Sourdough Bread

• While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be.
  1 loaf sourdough brioche bread

Assemble the Sourdough Bread Pudding Dish

• Generously butter a 9″ x 13″ baking dish. Add the cubed bread.
  1 tbsp softened butter
• Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.
  4 ea eggs
• Pour the custard over the cubed bread and top with raisins (or any other topping you like).
  1 cup raisins

Bake

• Bake for 45 minutes, or until the top is golden brown and bread and egg mixture is set.

Prepare the Sauce

• In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.
  1 cup whole milk, 1 cup heavy cream, 1/4 cup butter, 1/2 cup brown sugar, 1 tbsp vanilla extract, 1/8 tsp salt
• Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.
  2 tbsp corn starch, 1/4 cup water
• Pour the prepared sauce over the warm sourdough bread pudding and enjoy!

Serving and Storage

How to serve sourdough bread pudding

• Serve warm, topped with whipped cream or a scoop of vanilla ice cream.

• At room temperature, topped with a bread pudding sauce.

• Cold, topped with whipped cream.

• Garnish with fresh berries or a sprinkle of powdered sugar.

How long can you keep the bread pudding once baked?

Leftover sourdough bread pudding can be kept in the fridge for 2-3 days.

Frequently Asked Questions

Can you make this sourdough bread pudding recipe in advance?

Yes! You can make sourdough bread pudding ahead of time and store it covered in the fridge for up to 2 days. When you are ready to make it, pop it in the oven and bake per the instructions above.

Can you use old sourdough bread for bread pudding?

It is actually recommended to use stale bread for sourdough bread pudding. I’ve made it with fresh bread also. It is still delicious but a bit mushy.

Conclusion

• This recipe uses leftover sourdough bread to create a delicious and comforting dessert.

• It’s a great way to use up stale bread and reduce food waste.

• You can customize the recipe with different toppings and flavorings to make it your own.

Now, I have to warn you, once you get a whiff of these babies baking in the oven, resistance is useless! They’ll tempt you with their fluffy charm and buttery aroma until you’re practically drooling. And trust me, I speak from experience. My kids, who usually can’t agree on anything besides the fact that bedtime is a form of torture, are united in their love for these rolls. It’s like a mini-miracle unfolding in my kitchen every time I bake them.

But here’s the kicker: as amazing as these rolls are fresh out of the oven, they’re also the secret weapon in my dessert arsenal. Yep, you heard that right. Sourdough milk brioche rolls aren’t just for dinner; they’re the VIPs of my bread pudding game. Who would’ve thought that something so fluffy and rich could double as the star ingredient in a decadent dessert?

How to Achieve Super Soft Milk Brioche Rolls

Now that you have the ultimate plan to impress your family and maybe transform your leftover rolls into a delightful dessert, let’s get down to business. How can we ensure that these Sourdough Milk Brioche Rolls turn out as soft and heavenly as they sound? Don’t worry, my fellow baking enthusiast, I have the tips and tricks that will take your brioche rolls from good to ‘Where have you been all my life?’ status.

First things first, let’s talk about ingredients and techniques. The secret to ultra-soft, fluffy brioche rolls starts with the right balance of richness and tenderness. Here’s what you need to focus on:

1. Quality Ingredients: Use high-quality flour, unsalted butter, fresh eggs, and full-fat milk. These ingredients not only contribute to the richness but also add to the tender crumb of the rolls.

2. Sourdough Starter: Make sure your sourdough starter is active and bubbly. This not only helps the dough rise but also imparts a subtle tang that complements the sweet, buttery flavor of brioche.

3. Dough Hydration: Brioche is a high-hydration dough, meaning it contains a generous amount of eggs and butter. Don’t skimp here; the moisture is essential for achieving that dreamy, tender texture.

4. Gentle Mixing: When combining your ingredients, start slow. Mix your dough gently until the ingredients are incorporated and the dough becomes glossy. Overmixing can lead to gluten development that might make your rolls chewy instead of soft.

5. Proper Proofing: Allow the dough to proof slowly, giving it time to develop flavors and textures. A slow rise in a cool environment can enhance the depth of flavors in your sourdough brioche.

6. Baking Temperature: Bake your rolls at the right temperature.

7. Brush with Love: Before popping them in the oven, brush the tops with a mixture of egg wash and a splash of milk (or water). This not only gives them a gorgeous golden sheen but also keeps the crust soft.

Focusing on these key elements will set you up for success. Remember, the magic of baking lies in the details. So take your time, enjoy the process, and get ready to pull some of the softest, most irresistible milk brioche rolls out of your oven. Your family—and maybe even your neighbors—will thank you!

Ingredients for Brioche Dinner Rolls

Flour (High-Protein or Bread Flour)

Flour provides the structure for soft brioche dinner rolls. The gluten in flour helps the dough stretch and trap the gases released by the yeast and sourdough starter, leading to a fluffy texture. A higher-protein bread flour is often preferred for brioche to support the rich, heavy ingredients. I use high-protein flour (14%) for brioche bread and other bread recipes.

Milk (Whole Milk)

Milk makes the dough softer compared to water, adds richness, and helps create a finer crumb. The sugars and fats in milk also make the crust brown better and more flavorful.

Granulated Sugar

Sugar is not just a sweetener; it also tenderizes the dough by absorbing some of the water and slowing down gluten formation. This results in a softer, more tender dough. Sugar also aids in browning and provides food for the yeast, helping the dough rise.

Unsalted Butter

Butter adds flavor, richness, and tenderizes the dough by shortening gluten strands. The fat from the butter coats the flour proteins, which prevents them from binding too tightly with water and becoming tough. This results in a softer, more delicate crumb.

Eggs

Eggs enrich the dough, contributing to its rich flavor and tender crumb. They also add moisture and fat, which help make the texture softer and finer. The lecithin in egg yolks acts as an emulsifier, improving the dough’s texture by helping to evenly distribute fat and liquids.

When added as an egg wash, it gives the dinner rolls that nice golden brown crust.

Salt

Salt strengthens the gluten structure, tightening the gluten strands and making them more uniform. This results in a dough that is strong enough to hold the gases produced during fermentation, leading to a well-risen roll. It also enhances the flavor of the other ingredients.

Sourdough Starter

The sourdough starter is super important because it not only helps the dough rise, but it also adds a delicious depth of flavor that you just can’t get from regular yeast. It also gives the dough a bit of tanginess, which helps make the texture better and the gluten network stronger.

Tools Needed For Making Brioche Dinner Rolls

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Stand mixer with dough hook attachment

Glass bowl

Scale or measuring cups and spoons

Baking dish (9in x 13in)

Dough scraper

Pastry brush

Kitchen thermometer (optional but very convenient)

How to Make Milk Brioche Rolls

Make the Dough

Mix warm milk, active sourdough starter, eggs, sugar, and salt in the bowl of a stand mixer using the dough hook attachment. Mix until the starter dissolves fully in the milk mixture. Add softened butter. Mix on slow speed. Slowly add bread flour to the wet ingredients and continue mixing on low until the dough starts to form.

Increase the mixer’s speed by a notch or two. This will depend on the type of mixer you have. I have an Artisan KitchenAid Mixer and I increase the speed to 2. Mix for about 4-6 minutes until the brioche dough becomes glossy.

One thing to keep in mind is that brioche dough is a high-hydration dough, and it will look wet and without shape. The dough will come together later once the dough rises and is refrigerated.

Bulk Fermentation

Using a dough scraper or a spatula, transfer the kneaded dough to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature until it has doubled in size. Depending on your kitchen’s temperature, this could take anywhere from 6 to 8 hours.

Once doubled in size, transfer the bowl to the refrigerator. I let my dough sit in the refrigerator overnight. You can opt to refrigerate for an hour or two until the dough is cold and easy to manage. Refrigeration is a very important step when working with brioche dough, as it will stick to everything!

Shape

Generously butter a 9in x 13in baking pan. Take the dough out of the refrigerator and flour your working surface. Using a scale, divide the dough into 18 equal pieces. Roll them into tight dough balls and place them in the buttered baking pan. You will make 3 rows of 6 dough balls.

Final Proof

Cover the milk brioche rolls with a kitchen towel and let them sit in a warm place for about 4-6 hours. You will know if they are ready to bake when they are airy and puffy and almost doubled in size. If you slightly press the dough, it will leave an indentation instead of bouncing back.

Bake

Preheat your oven to 425°F (218°C).

Prepare the egg wash by mixing one egg with one tablespoon of water. Using a pastry brush, brush the egg wash over your sourdough brioche dinner rolls.

Transfer the dish to the oven and bake for 30-35 minutes or until the internal temperature reads 190°F (88°C).

Cool

Cool completely before serving, and enjoy!

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Milk Brioche Rolls

These Milk Brioche Rolls are a perfect example of enriched dough, combining the tangy kick of sourdough with the rich, buttery softness of brioche. Whether you’re just starting out or you’ve got some serious baking chops, you’re going to have a blast making these fluffy delights.

Course Breakfast, dinner, Side Dish, Snack

Cuisine French

Keyword Milk Brioche Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 day day

Total Time 1 day day 1 hour hour 5 minutes minutes

Servings 18 Rolls

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Glass bowl
• Scale or measuring cups and spoons
• 9in x 13in baking pan
• Dough scraper
• Pastry brush
• Cooling rack
• Kitchen thermometer (optional but very convenient)

Ingredients

• 125 g milk 1/2 cup
• 200 g sourdough starter 1 cup, active and bubbly
• 256 g Eggs 5 eggs
• 72 g granulated sugar 1/4 cup plus 1 tablespoon
• 226 g unsalted butter 1 cup, softened
• 12 g salt 1 3/4 tsp
• 480 g high-protein bread flour 4 cups

Eggwash

• 50 g eggs 1 egg
• 15 g water 1 tablespoon

Instructions

To make the dough:

• Mix warm milk, active sourdough starter, eggs, sugar, and salt in the bowl of a stand mixer using the dough hook attachment. Mix until the starter dissolves fully in the milk mixture.
  125 g milk, 200 g sourdough starter, 256 g Eggs, 72 g granulated sugar, 12 g salt
• Add softened butter. Mix on slow speed. Slowly add bread flour to the wet ingredients and continue mixing on low until the dough starts to form.
  226 g unsalted butter, 480 g high-protein bread flour
• Increase the mixer's speed by a notch or two. Mix for about 4-6 minutes until the brioche dough becomes glossy.

First rise:

• Using a dough scraper or a spatula, transfer the kneaded dough to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature until it has doubled in size.

  Depending on your kitchen's temperature, this could take anywhere from 6 to 8 hours.
• Once doubled in size, transfer the bowl to the refrigerator. You can refrigerate overnight or for 1-2 hours until the dough is cold and manageable.

Second rise:

• Generously butter a 9in x 13in baking pan. Take the dough out of the refrigerator and flour your working surface.
• Using a scale, divide the dough into 18 equal pieces. Roll them into tight dough balls and place them in the buttered baking pan. You will make 3 rows of 6 dough balls.
• Cover the milk brioche rolls with a kitchen towel and let them sit in a warm place for about 4-6 hours. You will know if they are ready to bake when they are airy and puffy and almost doubled in size.

Bake:

• Preheat the oven to 425°F (218°C).
• Mix one egg with milk or water and brush the dough with the egg wash using a pastry brush.
  50 g eggs, 15 g water
• Bake for 30 to 35 minutes or until the internal temperature reads 190°F (87°C).

Notes

• You might feel tempted to add more flour, but this will decrease the hydration of your dough and give the milk brioche rolls a dense texture.
• Do not let it overproof! Overproofing your brioche dough will lead to a dense texture and a dough that will deflate during baking.
• I use 14% high-protein flour. You might need to decrease hydration depending on the flour you use. 

Tips for making perfect milk brioche rolls without yeast

1. Optimal Milk Temperature: Make sure the milk is warm, ideally between 105°F and 115°F (40°C-46°C). This temperature range helps activate the sourdough starter without killing it, promoting better fermentation.

2. Active Sourdough Starter: Your sourdough starter should be at its peak activity. Feed it a few hours before you plan to start your recipe to ensure it’s bubbly and active. This will help the dough rise effectively in the absence of commercial yeast.

3. Gradual Addition of Ingredients: When mixing, add the butter in small pieces to the dough mixture to ensure it incorporates smoothly without causing the dough to separate. This helps in achieving a uniform texture in the dough.

4. Slow Incorporation of Flour: Add the bread flour gradually to prevent clumping and ensure even hydration throughout the dough. This is crucial for a smooth, consistent texture in your brioche rolls.

5. Thorough Mixing: Kneading the dough until it’s glossy and smooth is key.

6. Refrigeration: Chilling the dough is vital, as it makes the buttery dough easier to handle and shape. Moreover, it helps in flavor development. The longer the dough rests, the more complex flavors will develop.

7. Uniformity in Shaping: When dividing the dough, use a scale for consistency in size. Uniform rolls will bake evenly and present beautifully.

8. Proofing Environment: Ensure your proofing environment is warm and draft-free. A consistent temperature around 75°F (24°C) is ideal. If your kitchen is cooler, consider using an oven (turned off) with the light on or a proofing box to create a warm environment.

9. Baking Preparation: Preheat your oven before you start the final proofing. An adequately preheated oven is crucial for a good oven spring and to set the crust quickly, preventing the rolls from collapsing.

10. Watch the Bake: Since every oven is different, start checking the rolls a few minutes before the suggested baking time ends. Look for a deep golden-brown crust and an internal temperature of 190°F (88°C) to ensure they are fully baked.

11. Cooling: Allow the brioche rolls to cool in the pan for about 10 minutes, then transfer them to a wire rack. Cooling helps the structure set and prevents the bottom from becoming soggy.

Baking has always been a comforting ritual for me, but making this sourdough challah bread was something else. Combining this traditional Jewish bread with the ancient technique of sourdough fermentation felt like weaving together strands of history with each braid of the dough. The first time I made this recipe, the amazing smell of the baking bread filled my home with warmth. And when I finally took a bite and tasted that crusty exterior with the soft, airy interior, I knew I had baked something really unique and special. This sourdough challah recipe makes a delicious bread and has become a staple in my kitchen!

Why You Will Fall in Love With This Sourdough Challah Recipe

You have to try this sourdough challah recipe—it’s amazing! It has an enriched dough with the classic fluffy texture of traditional challah but with an extra tangy flavor from the sourdough. And the best part is, it’s super satisfying to make. You can impress your guests or just treat yourself to this deliciously golden, braided loaf that’s totally picture-worthy. Plus, it’s the perfect way to use up your sourdough starter. Trust me, you’ll be a bread-making pro after trying this beloved classic!

Tips For Making This Sourdough Challah Recipe

While it can be a bit tricky to master, don’t worry, I’ve got some tips that will help you create a beautiful and tasty sourdough challah.

First things first, make sure your sourdough starter is active and bubbly by feeding it several hours before starting your dough. This will ensure that it’s at its peak activity.

Next up, adjust the milk in your recipe to achieve a firm yet pliable dough that holds its shape well during braiding. Developing gluten properly is key to a fluffy and light challah, so make sure to knead the dough thoroughly.

For a more complex and flavorful challah, opt for a slow, cold fermentation in the refrigerator. Practice your braiding skills. Whether you choose a simple three-strand braid or a more complex six-strand braid, a tight and even braid will help your challah bake uniformly and look impressive.

Before baking, brush your challah with an egg wash made of one beaten egg and a tablespoon of water to give it a rich, golden color and a beautiful shine.

Keep an eye on your sourdough challah while baking. Due to the sugars in the dough, it can brown quickly. If it’s browning too fast, cover it with foil.

Finally, let your challah cool on a wire rack after baking to prevent the inside from becoming gummy.

Ingredients:

500g all-purpose flour or bread flour

100g active sourdough starter

70g milk

80g sugar

4 large eggs (plus 1 for the egg wash)

30g vegetable oil

10g salt

Optional: poppy or sesame seeds for topping

Equipment:

Stand mixer with dough hook attachment

Kitchen scale or measuring cups and spoons

Glass bowl

Plastic wrap or kitchen towel

Dough scraper

Pastry brush

Baking sheet

Parchment paper

Instructions – How to Make Sourdough Challah:

Prepare the Dough

Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined. Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.

Bulk fermentation

Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl. Cover with plastic wrap and let it rise overnight. Depending on your kitchen’s temperature, you can let it rest overnight on the counter at room temperature or in the refrigerator until doubled in size.

Shape

Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface. Using a scale, divide into the number of strands you want for braiding (three is typical). I love the shape of the 4 strands, so that’s how I shape my sourdough challah bread.

Roll each piece into a long strand, about 12 to 14 inches long.

How to braid the strands together

Arrange the Strands:

Lay the strands parallel to each other on your workspace and pinch them together at one end to secure them.

Visualize the strands numbered 1 to 4 from left to right.

• Move 1 over 3: Begin by taking Strand 1 and crossing it over Strand 3.

• Move 4 to 2: Take Strand 4 and cross it over to where Strand 2 is.

• Move 2 to the far left: Now, cross Strand 2 over to the far left position.

• Repeat: Continue this pattern: the outer right strand moves over to the middle, and the far left strand moves over to the far right.

• Finish the Braid: When you reach the ends of the strands, pinch them together to seal the braid. Tuck both ends under the braid slightly to give a neat appearance.

Second Rise:

Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again. You will know if the challah bread is ready to bake if you lightly press it and it leaves an indentation.

Preheat Oven:

Preheat your oven to 350°F (177°C).

Prepare the Egg Wash:

Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.

Bake:

Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with aluminum foil.

Cool:

Remove from the oven and let cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.

Enjoy your homemade sourdough challah!

How to Serve Sourdough Challah Bread

1. French Toast: Sourdough challah is the perfect bread for making French toast. It’s so spongy that it soaks up the egg mixture like a sponge, making its center all creamy and the outside crispy. You can top it off with some maple syrup, fresh berries, or a sprinkle of powdered sugar to make it even more delicious.

2. Bread Pudding: If you want to have a comforting dessert or brunch, try using chunks of sourdough challah in a bread pudding recipe. The bread’s slight tang adds a unique depth to the sweet, creamy pudding. If you want, you can mix in chocolate chips, nuts, or dried fruit for some added texture and flavor.

3. Sandwiches: Sourdough challah bread is the perfect choice for sandwiches because of its sturdy yet soft texture. You can make a classic deli sandwich with corned beef and Swiss cheese or go for a more fancy option like brie, apple, and honey. This bread can handle all sorts of fillings and won’t fall apart, making it a versatile choice for any sandwich lover out there.

4. Garlic Bread: Slice the challah, brush with a mixture of melted butter, minced garlic, parsley, and a sprinkle of salt, then toast until golden. This can be a delicious side to pasta dishes or a savory soup.

5. Croutons: Cube the sourdough challah, toss it with olive oil, garlic powder, and your favorite herbs, then bake until crispy. These croutons are perfect for adding a crunchy texture to salads or soups.

6. Panini: Use sourdough challah slices to make paninis. The bread grills well and can be filled with a variety of cheeses, meats, and vegetables. The sourdough flavor adds an extra layer of taste to the melted, gooey goodness inside.

7. Bruschetta: Toast slices of sourdough challah and top them with a mixture of chopped tomatoes, basil, garlic, olive oil, and balsamic vinegar for a quick and tasty bruschetta.

8. Avocado Toast: For a simple, healthy breakfast or snack, top toasted sourdough challah slices with smashed avocado, a squeeze of lemon, salt, and pepper.

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Sourdough Challah Recipe

Perfectly golden and slightly crisp crust with a tender and chewy interior, this Sourdough Challah Recipe makes every bite gratifying experience. Make it for breakfast, lunch, or just to impress guest in any occassion!

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time 18 hours hours

Servings 1 loaf

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Scale or measuring cups and spoons
• Glass bowl
• Plastic wrap
• Kitchen towel
• Dough scraper
• Pastry brush
• Baking sheet
• Silicone mat or parchment paper

Ingredients

• 70 g milk 1/4 cup
• 200 g large eggs 4 eggs, plus 1 for the egg wash
• 500 g all-purpose flour or bread flour 4 to 4 1/4 cups
• 100 g active sourdough starter 1/2 cup
• 80 g sugar 1/3 cup
• 30 ml vegetable oil 2 tablespoons
• 10 g salt 2 teaspoons

Instructions

Prepare Dough:

• Combine the milk, starter, sugar, oil, and eggs in the bowl of a stand mixer with a dough hook attachment. Mix until well combined.
  70 g milk, 200 g large eggs, 100 g active sourdough starter, 80 g sugar, 30 ml vegetable oil
• Add flour and salt and knead on slow speed for 6-8 minutes. The dough will be smooth and elastic, a little tacky but not sticky.
  500 g all-purpose flour or bread flour, 10 g salt

Bulk Fermentation:

• Grease a large glass bowl with vegetable oil. Form a smooth dough ball and transfer it to the greased bowl.
• Cover with plastic wrap and let it rise overnight 8-12 hours, or until doubled in size.

Shape:

• Once your sourdough challah dough has doubled in size, turn it onto a lightly floured surface.
• Using a scale, divide into the number of strands you want for braiding (three is typical).
• Roll each piece into a long strand, about 12 to 14 inches long.
• Make the braid and tuck both ends under the braid.

Second Rise:

• Transfer the braided dough onto a parchment-lined baking sheet. Cover lightly with a damp cloth and let it proof for about 4-6 hours, until puffy and nearly doubled in size again.

Bake:

• Preheat your oven to 350°F (175°C).
• Beat one egg with a tablespoon of water. Brush this mixture gently over the proofed challah. If desired, sprinkle sesame or poppy seeds on top.
• Bake challah in the preheated oven for 25-35 minutes or until the sourdough challah is golden brown and sounds hollow when tapped on the bottom.

Cool:

• Remove from the oven and let cool on a wire rack for at least an hour before slicing.

How to store challah bread

Cool Completely: Before storing, allow the challah to cool completely on a wire rack. Storing while still warm can lead to condensation, making the bread soggy.

Room Temperature Storage:

For Short-Term: Wrap the challah in plastic wrap or place it in a large resealable plastic bag. This will help keep the bread from drying out. It’s best consumed within 1-2 days.

For Slightly Longer: If you need to store the bread for up to a week, wrapping it first in parchment paper and then in foil can help preserve its freshness. Keep it in a cool, dry place away from direct sunlight.

Freezing for Long-Term Storage:

Slice Before Freezing: If you anticipate needing only portions at a time, slice the challah before freezing. Wrap each slice or portion tightly in plastic wrap and then place them in a freezer bag.

Whole Loaves: To freeze a whole loaf, wrap it thoroughly in plastic wrap, then again in foil, and finally place it in a freezer bag. Be sure to squeeze out as much air as possible before sealing the bag.

Thawing: When ready to eat, remove the challah from the freezer and let it thaw at room temperature while still wrapped. This helps prevent the bread from losing moisture.

Refreshing Sourdough Challah: If the challah has stiffened or dried out a bit, you can refresh it in the oven. Preheat your oven to 350°F (175°C), remove any plastic wrap, and heat the bread directly on the rack for about 5-10 minutes, or until it’s warmed through and slightly crisp on the outside.

I’m totally obsessed with cinnamon! I already shared my love for it in my post about cinnamon bread. And now, I’m super into sourdough bread, too. So, why not combine the two? These sourdough cinnamon rolls are dangerous; you will only take one bite, and you will want to eat the whole skillet full of them! So, let’s start with this easy-to-follow sourdough cinnamon roll recipe that’s perfect for beginners.

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Why Make Sourdough Cinnamon Rolls in a Cast Iron Skillet

Even Heating: Cast iron skillets are awesome when it comes to evenly heating and maintaining temperature, which makes it a top choice for baking some delicious cinnamon rolls. This means that your rolls will come out perfectly golden all around without any uneven baking.

Crisp Edges, Soft Centers: The skillet’s material helps to create a crispy outer layer while keeping the inside of your rolls soft and fluffy, resulting in a mouthwatering experience with every bite.

Enhanced Flavor: Making sourdough cinnamon rolls in a cast iron skillet can actually enhance the flavor of your cinnamon rolls. The skillet imparts a subtle, unique taste that you just can’t get from using a regular baking pan.

One-Pan Convenience: Using a cast iron skillet also means you can both assemble and bake your rolls in the same pan, which is great for reducing cleanup and making the cooking process easier. Plus, the skillet looks amazing, so it’s perfect for serving right at the table.

Retained Warmth: Cast iron retains heat well, so the rolls will stay warm longer if they’re served in the skillet. This is perfect for those lazy mornings or brunches when you want to savor every last bite.

Ingredients in Sourdough Cinnamon Rolls

Dough

Active Sourdough Starter: Provides natural leavening, giving the dough a slight tang and complexity.

Bread Flour (or All-Purpose Flour): Creates the structure, with bread flour offering a chewier texture due to its higher protein content.

Sugar: Adds sweetness and helps in browning the crust.

Salt: Enhances flavor and controls yeast activity.

Buttermilk: Contributes to tenderness and adds a subtle tang.

Butter: Adds fat to the dough.

Eggs: Enrich the dough, adding moisture and aiding in structure.

Brown Sugar Cinnamon Filling

Unsalted Butter: Acts as a base for the filling, helping to spread the sugar and cinnamon evenly.

Brown Sugar: Provides sweetness and moisture, which helps create a gooey filling.

Ground Cinnamon: Delivers the signature spiced flavor.

Glaze / Cream Cheese Icing

Buttermilk: Adds tanginess, balancing the sweetness of the sugar.

Cream Cheese: Gives the glaze richness and a creamy texture.

Powdered Sugar: Sweetens and thickens the glaze.

Vanilla Extract: Enhances flavor with a warm, aromatic touch.

Step by Step Instructions

Make the sourdough cinnamon rolls dough

1. Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
2. Then, add butter, flour and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes. The kneading time will depend on the type of mixer you have. I recommend starting to check for the right dough consistency at around 5 minutes. You want the dough to be tacky but easy to release from the bowl and not stick to your hands.

Bulk fermentation

1. Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen. The type of flour you are using will also affect how quickly your dough rises.

For overnight sourdough cinnamon rolls, prepare your dough early in the afternoon. Starting early will get the bulk fermentation phase done and allow you to shape the sourdough cinnamon rolls in preparation for the second rise.

Make the Cinnamon-Sugar Filling

1. In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.

Roll the Dough

1. Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in. Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.

1. Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

1. Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick. Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

1. Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

1. In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.

1. Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

How to Serve Cinnamon Rolls

1. Drizzle with Glaze: Right after baking, drizzle your cinnamon rolls with the glaze. This ensures the glaze melts slightly and seeps into the rolls, adding extra moisture and sweetness.

2. Add Toppings: For a bit of texture, sprinkle chopped nuts like pecans or walnuts on top of the glazed rolls. A little sprinkle of cinnamon or a few dollops of whipped cream can also enhance the flavors.

3. Serve Warm: Cinnamon rolls are best enjoyed warm. If they’ve cooled down, pop them in the oven for a few minutes to get them nice and toasty again.

4. Pair with a Drink: Serve your cinnamon rolls with a hot cup of coffee, tea, or a glass of cold milk to complement the sweet, spicy flavors.

5. Use a Serving Dish: If you baked your rolls in a cast iron skillet, you can bring the skillet right to the table for a rustic look and serve them directly from it.

How to Store Sourdough Cinnamon Rolls

Make sure you let the cinnamon rolls cool down completely before storing them. This stops them from getting all mushy because of the moisture. Also, if you’re planning on storing them, don’t put any glaze on them.

Room Temperature Storage:

Short-Term: For cinnamon rolls you plan to eat within a day or two, store them in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature, ideally in a cool, dark spot.

Refrigerating:

Longer Freshness: If you want to keep them for up to a week, place them in an airtight container and refrigerate them. The cold environment slows down the staling process.

Reheating: To serve, cover with foil and heat in the oven at 350°F (175°C) until warmed, about 10-15 minutes.

How to freeze sourdough cinnamon rolls:

Long-Term Storage: Freeze baked cinnamon rolls by wrapping each roll individually in plastic wrap, then wrap them with a layer of aluminum foil and place them in a zip-top freezer bag or an airtight container. They can be frozen for up to 2 months.

Thawing and Reheating: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat as described for refrigerated rolls to restore their fresh-baked taste and texture.

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Sourdough Cinnamon Rolls in a Cast Iron Skillet

Course Breakfast, Snack

Keyword Sourdough Breads

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 1 day day 45 minutes minutes

Servings 10 rolls

Author Jess

Equipment

• Stand mixer with dough hook attachment
• Glass bowl
• Plastic wrap or kitchen towel
• Scale or measuring cups and spoons
• Rolling Pin
• Knife
• Cast iron skillet

Ingredients

For the Dough

• 204 g buttermilk 3/4 cups
• 100 g active sourdough starter 1/2 cup
• 50 g eggs 1 egg
• 60 g sugar 1/4 cup
• 85 g unsalted butter 6 tablespoons, softened
• 8 g salt 1 1/2 teaspoons
• 400 g bread flour or all purpose flour, 3 1/4 cups

For the Cinnamon Sugar Filling

• 85 g Unsalted Butter 6 tablespoons, softened
• 165 g Brown Sugar 3/4 cups
• 16 g Ground Cinnamon 2 tablespoons

For the Glaze

• 68 g Buttermilk 1/4 cup
• 3 oz Cream cheese
• 240 g Powdered sugar 2 cups
• 1/2 tsp Vanilla extract

Instructions

Make the sourdough cinnamon rolls dough

• Add the buttermilk, active sourdough starter, eggs, and sugar to the bowl of a stand mixer, fixed with the dough hook attachment. Mix until well combined.
  204 g buttermilk, 50 g eggs, 100 g active sourdough starter, 60 g sugar
• Add the butter, flour, and salt. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.
  8 g salt, 400 g bread flour, 85 g unsalted butter

Bulk fermentation

• Transfer the dough to a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise until doubled in size, roughly 8 to 10 hours, depending on the warmth of your kitchen.

Make the Cinnamon-Sugar Filling

• In a small bowl, combine the brown sugar and ground cinnamon. Set aside until ready to use.
  165 g Brown Sugar, 16 g Ground Cinnamon

Roll the Dough

• Once the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll it into a rectangle about 12in x 16in.
• Spread the softened butter evenly over the sourdough cinnamon roll dough, leaving a small margin at the edges. The margins will help seal the cinnamon roll dough once you roll it into a log.
  85 g Unsalted Butter
• Sprinkle the cinnamon-sugar mixture over the butter.

Shape the sourdough cinnamon roll

• Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, slice the log into rounds about 1 inch thick.

Second Rise

• Arrange the cinnamon rolls in a greased cast iron skillet, leaving a little space between each for them to expand. Cover and let them rise again until puffy, about 6-8 hours.

Bake the cinnamon rolls

• Preheat oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven until golden brown, about 25-30 minutes.

Make the Glaze

• In a medium bowl, combine the softened cream cheese with the buttermilk. Add the confectioner’s sugar and vanilla extract. Whisk until smooth. If the glaze is too thick, you can add a bit more buttermilk to reach the desired consistency.
  68 g Buttermilk, 3 oz Cream cheese, 240 g Powdered sugar, 1/2 tsp Vanilla extract
• Drizzle the cream cheese icing over your freshly baked sourdough cinnamon rolls and enjoy!

Frequently Asked Questions

Can I assemble cinnamon rolls and bake the next day?

Yes, you can absolutely assemble cinnamon rolls and bake them the next day. This method is actually quite popular, as it allows the flavors to meld together overnight, making morning baking much easier.

Can cinnamon roll dough rise too long?

Yes, cinnamon roll dough can rise for too long. If it overproofs, the dough may collapse or become too airy, affecting the texture and causing the rolls to not hold their shape well during baking. It’s important to follow the recommended rising times given in this sourdough cinnamon roll recipe to avoid overproofing.

Do I have to ferment sourdough cinnamon rolls overnight?

You don’t have to wait for a day to make your sourdough cinnamon rolls. If you’re in a hurry, you can go with a same-day recipe. It will take only a few hours for the dough to rise until it doubles in size, and you can bake the rolls on the same day you prepare the dough. However, if you have time, an overnight fermentation can make your rolls more delicious and fluffy by giving the sourdough starter more time to work.

How long are sourdough cinnamon rolls good for?

Sourdough cinnamon rolls are at their tastiest when they’re fresh out of the oven. They’ll start to go stale after a couple of days, but don’t worry! Just pop them in the oven for about 10 minutes, and they’ll be as good as new – warm, soft, and ready to eat!

How long to bake sourdough cinnamon rolls?

Sourdough cinnamon rolls typically bake for about 25 to 30 minutes at 350°F (175°C). Just keep an eye on them and pull them out when they’re golden brown on top and smell irresistible!

Can I freeze sourdough cinnamon rolls before baking?

You can totally freeze your sourdough cinnamon rolls before baking! Here’s how to do it:

• Make your cinnamon rolls per the recipe, slice them, and put them in the cast iron skillet or on a baking sheet.
• Instead of letting them rise, cover them tightly with plastic wrap and foil. Then, put them in the freezer for up to 2 months.
• Ready to bake? Take the rolls out of the freezer, let them thaw and rise for several hours (or overnight), then bake them according to the recipe’s instructions.

Freezing before baking is a smart way to have fresh and yummy cinnamon rolls ready whenever you want them, without having to do all the work on the day of baking.

And let me tell you about my lifelong love for cinnamon! It’s been my favorite spice since I was a kid. Cinnamon rolls were my go-to snack, and I have to admit, I ate them more often than I should’ve. My grandma used to make oatmeal with a cinnamon stick and a sprinkle of cinnamon, and it was the best breakfast ever. That’s why I love recipes like sourdough cinnamon bread, where cinnamon is the star of the show. It’s a flavor that always brings back happy memories for me, and I hope it does the same for you!

Why This Recipe is Awesome

Flavor Depth: Adding an active sourdough starter to the recipe gives the bread a unique tangy flavor that perfectly complements the sweet and spicy notes of cinnamon, which makes it taste like no other cinnamon bread out there.

Texture: The sourdough fermentation process also makes the bread’s texture better, giving it a more complex, chewier crumb and a crustier exterior than typical cinnamon bread. So, every bite has a satisfying contrast.

Natural Ingredients: The recipe uses natural ingredients such as sourdough starter, real butter, and cinnamon. This makes the bread wholesome and avoids artificial additives. I mean, who wants that nasty stuff in their food, right?

Versatility: You can enjoy this bread in many ways, not just for breakfast! Toast it with butter, use it as a base for French toast, or just have it with a cup of coffee. It’s one of those things you can have anytime, anywhere.

Ideal Consistency for Swirling: To make those perfect swirls, you need the filling to be thick enough to stay in place as you roll the dough, but it should also melt a little during baking to seep into the bread and accentuate the swirl pattern.

Some Helpful Tips…

• Don’t rush the proofing process. Your cinnamon raisin bread will turn out dense.

• Knead the dough until it doesn’t stick to the bowl of the stand mixer or your hands.

• Do not skip adding the egg wash before sprinkling the cinnamon sugar mixture. Your bread will separate during baking.

You’ll Need

1. Digital Scale – For precise ingredient measurements.

2. Mixing Bowls – Various sizes for different components of the bread.

3. Dough Scraper – To handle and fold the dough easily.

4. Stand Mixer fitted with the dough hook attachment (optional) – This allows for easier dough kneading, though hand-kneading is also possible.

5. Rolling Pin – To roll out the dough evenly before adding the cinnamon filling.

6. Loaf Pan – For shaping and baking the bread.

7. Pastry Brush – To apply egg wash or butter on the dough.

8. Oven Thermometer – To ensure the correct baking temperature.

9. Cooling Rack – For cooling the bread after baking to avoid sogginess.

10. Bread Knife – For slicing the bread once it has cooled.

Dough Ingredients

Active Sourdough Starter

This leavening agent provides the necessary yeast and bacteria to help the dough rise and develop its characteristic tangy flavor.

Milk

Adds moisture and fat to the dough, enriching it and helping to create a tender crumb. It also contributes to the bread’s richer taste and browner crust when baked.

Granulated Sugar

It provides sweetness to balance the tanginess of the sourdough. It also helps brown the crust and feed the yeast for better fermentation.

Salt

Enhances flavor and strengthens the gluten structure in the dough, providing better texture and volume.

Unsalted Butter

Adds richness and flavor. It improves the crumb texture, making the bread soft and moist.

Eggs

Contribute to the structure and richness of the dough. They also help in leavening and add color to the bread.

Vanilla Extract

Adds a hint of vanilla flavor, complementing the cinnamon and enhancing the overall taste profile of the bread.

Bread Flour

Higher in protein than all-purpose flour, bread flour gives the dough more strength and elasticity, resulting in a chewier and more substantial loaf.

Cinnamon Sugar Filling Ingredients

Egg Wash

Egg wash is brushed on the rolled-out dough to help the sugar and cinnamon adhere.

Granulated Sugar

When mixed with cinnamon, it creates the sweet and spicy filling that defines the bread. The sugar caramelizes slightly during baking, contributing to the texture and flavor of the filling.

Brown sugar

Brown sugar has a deeper caramel flavor that complements the cinnamon perfectly. It also creates a sticky texture that melts into the bread swirls.

Cinnamon Powder

The key flavoring for the filling, cinnamon pairs with sugar to give the bread its warm, spicy notes.

Instructions

1. Prepare the dough

Mix Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, mix the active starter, warm milk, sugar, eggs, vanilla extract, and melted butter. Stir until everything is well combined.

Add Dry Ingredients: Gradually add the bread flour and salt to the wet mixture. Start with your stand mixer on low and then increase the speed by one or two notches and mix until no dry flour remains. Knead for about 5-6 minutes until a smooth and elastic dough forms. This is not a sticky dough, so add a tablespoon of flour at a time if your dough is too wet and sticky. At this point, you can add the raisins to the dough if you are making sourdough cinnamon raisin bread.

1. Step 3: First Rise

Bulk Ferment: Form a dough ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise until doubled in size. This will take about 8-12 hours, depending on the temperature of your kitchen and the activity of your starter. You can do the bulk fermentation on the counter or in the refrigerator.

1. Prepare the Filling

Mix Filling: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon powder. Make an egg wash by combining an egg and water. Set aside.

1. Shape the Bread

Roll Out Dough: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 9″ x 12″.

Add Filling: Brush the egg wash over the dough, leaving about an inch around the border. Evenly sprinkle the cinnamon sugar mixture over the top.

Shape the Dough: Starting from the short edge, roll the dough into a log. Pinch the seams to seal. The dough roll should be about 9 inches long, depending on the size of your loaf pan.

These instructions to shape your sourdough cinnamon raisin bread are specifically for a loaf of sandwich bread. I have included some other shapes in my Sourdough Milk Brioche recipe in case you feel extra fancy and want to experiment with the dough. I highly recommend the rose shape! The cinnamon sugar mixture caramelizes on top giving it a nice and crispy crust.

1. Second Rise

Proof the Loaf: Transfer the rolled dough to a buttered or greased loaf pan (you can also line it with parchment paper), seam side down. Cover with a damp kitchen towel or plastic wrap and let it rise for another 4-6 hours or until airy and puffy and nearly doubled in size.

1. Bake the Bread

Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).

Apply egg wash: Make an egg wash with one egg and water. Use a pastry brush to coat the top of the bread. The egg wash gives the bread a nice brown crust.

Bake: Place the loaf in the oven and bake for about 35-40 minutes or until the top is golden brown and the internal temperature reads 185°F.

1. Cooling (the most difficult step!)

Cool: Remove the bread from the oven and let it cool in the loaf pan for about 5 minutes, then transfer it to a wire rack to cool completely.

1. BE PATIENT: Don’t feel tempted to cut into the bread just yet. I know you worked hard getting to this stage. Your kitchen will smell like cinnamon heaven and will make your mouth water, but you must wait until your sourdough cinnamon raisin bread cools. Letting it cool will ensure your bread has the right texture and moisture distribution.

How to Serve Sourdough Cinnamon Raisin Bread

Check out these ideas for enjoying sourdough cinnamon bread:

1. Toast and Butter: Just toast slices of the bread and spread some butter on them. The heat from the toast will make the butter melt and enhance the bread’s flavors.

2. French Toast: Make yourself a fancy breakfast by using thick slices of bread to make French toast. Dip them in a mixture of eggs, milk, vanilla, and cinnamon, then fry until they’re golden brown. Drizzle some maple syrup and sprinkle powdered sugar on top.

3. Sweet Sandwiches: For a sweet sandwich, put cream cheese and fresh berries between two slices of cinnamon bread. It’s perfect for brunch or a snack.

4. With Hot Drinks: Warm up some sourdough cinnamon bread and have it with your coffee or tea. The spicy sweetness of the bread goes great with the bitterness of coffee and the subtlety of tea.

5. Bread Pudding: Don’t let the leftover bread go to waste! Cube it and use it to make a rich, custardy dessert. Add eggs, milk, sugar, and vanilla, and bake it until it’s set.

6. Ice Cream Topping: Toast the bread and crumble it over ice cream. The crunchy texture and cinnamon flavor make the ice cream even better.

7. Warm with Honey or Jam: Warm up some slices of cinnamon bread in the oven and drizzle honey or your favorite jam on top. It’ll make the bread’s natural flavors even more delicious.

Storage

At Room Temperature

Cool Completely: Ensure the bread is completely cool before storing it to prevent condensation, which can lead to sogginess.

Wrap Tightly: Wrap the bread tightly in plastic wrap. This helps to keep the air out and maintain moisture.

Store in a Cool, Dry Place: Keep the wrapped bread in a cool, dry place like a bread box or a pantry. It will last for about 2-3 days.

In the Freezer

Cool Completely: As with room-temperature storage, the bread must be fully cooled to avoid ice crystal formation during freezing.ff

Slice (Optional): You can slice the bread before freezing, allowing you to thaw only the amount you need.

Wrap Tightly: First, wrap the bread or individual slices in plastic wrap. Then, add a layer of aluminum foil or place it in a heavy-duty freezer bag to protect against freezer burn.

Label and Date: Label the package with the type of bread and the date frozen. Sourdough cinnamon bread can be kept in the freezer for up to 3 months.

Thaw Properly: When you’re ready to eat the bread, it should be at room temperature. If you prefer warm bread, you can reheat it in the oven at 350°F (175°C) for about 10 minutes or until heated through.

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Sourdough Cinnamon Bread

This Sourdough Cinnamon Bread features a soft, chewy texture with a crisp crust, filled with a rich, gooey swirl of cinnamon sugar. Perfect for a cozy breakfast or a comforting snack, each slice offers a perfect balance of sour and sweet flavors, making it irresistibly satisfying.

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day 6 hours hours

Total Time 1 day day 7 hours hours 5 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Measuring cups/spoons or scale
• Stand mixer with dough hook attachment
• Large glass bowl
• Small Bowl
• 2 9" x 5" loaf pans
• Kitchen towels
• Plastic wrap

Ingredients

For the dough:

• 145 g milk 1/2 cup
• 115 g unsalted butter 1/2 cup, softened
• 65 g granulated sugar 1/4 cup
• 200 g active sourdough starter 1 cup
• 150 g eggs 3 eggs, beaten
• 1 tbsp vanilla extract
• 600 g bread flour or all-purpose flour 5 cups
• 10 g salt 2 teaspoons
• 130 g raisins 1 cup (optional)

For the Filling:

• 65 g granulated sugar 1/4 cup
• 25 g brown sugar 2 tbsp
• 10 g cinnamon powder 2 tbsp

For the eggwash:

• 50 g egg egg
• 2 tsp water

For greasing:

• 2 tbsp unsalted butter softened

Instructions

Mix:

• Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.
  145 g milk, 115 g unsalted butter, 65 g granulated sugar, 200 g active sourdough starter
• Add the beaten eggs and vanilla extract to the starter and milk mixture and mix it again until it's well combined.
  150 g eggs, 1 tbsp vanilla extract
• Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).
  600 g bread flour or all-purpose flour, 10 g salt
• Knead the dough for about 5-6 minutes until it becomes smooth and elastic. Add raisins if using and knead for 1 more minute.
  130 g raisins
• While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation:

• When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the dough rise at room temperature until doubled in size. About 8-12 hours.

Prepare the cinnamon sugar filling:

• In a small bowl, combine granulated sugar, brown sugar, and cinnamon powder. Set aside.
  25 g brown sugar, 10 g cinnamon powder, 65 g granulated sugar

Shape dough:

• Generously butter two 9″ x 5″ loaf pans to prevent sticking.
  2 tbsp unsalted butter
• Remove the dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
• Roll out one of the dough pieces into a 9" x 12" rectangle on a lightly floured work surface.
• Mix the egg and water to make an egg wash. With a pastry brush, lightly brush the egg wash on top of the rolled out dough, leaving 1 inch around the border. Spread half of the cinnamon sugar filling on top.
  50 g egg, 2 tsp water
• Start rolling up the dough from one of the short sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.
• Transfer the dough log to one of the buttered loaf pans.
• Repeat the same steps for the second piece.

Bake sourdough cinnamon bread:

• Preheat the oven to 350°F (176°C).
• Prepare an egg wash with one egg and 2 teaspoons of water. Brush the egg wash over the dough.
  50 g egg, 2 tsp water
• Bake for about 45 minutes until your sourdough cinnamon bread is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool:

• Remove from the oven and let the bread cool in the pan for 5 minutes.
• Transfer the sourdough cinnamon bread to a wire rack and let it cool completely before slicing.

Notes

• If you want, you can do a cold fermentation overnight. I sometimes let it sit at room temperature for about 4-6 hours. Then, transfer the dough to the refrigerator and let it ferment overnight. 

Frequently Asked Questions

Q1. How long does it take to make sourdough cinnamon bread?

It typically takes about 18-24 hours, including the time to refresh the starter, bulk ferment the dough, shape, prove, and finally bake.

Q2. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is recommended due to its higher protein content for better structure and chewiness.

Q3. Why does my sourdough cinnamon bread not have enough swirls?

Ensure you roll the dough out evenly and the cinnamon filling is spread uniformly before rolling the dough into a log. Not rolling tightly enough can also result in fewer cinnamon swirls.

Q4. Can I make the dough ahead of time?

Yes, you can prepare the dough and let it ferment for the first rise overnight in the refrigerator, which can also enhance the flavor. Overnight fermentation is recommended.

Q5. Why is my bread so dense?

Dense bread can result from insufficient fermentation time, an inactive starter, or insufficient kneading.

Q6. How do I keep the bread from becoming too dry?

To prevent dryness, do not overbake the bread and keep it covered with a cloth as it cools after baking.

Q7. What can I do if my dough is too sticky to handle?

If the dough is too sticky, lightly flour your hands and the surface, but be careful not to add too much flour, as it can alter the texture of the bread.

Q8. How long will sourdough cinnamon bread keep?

When wrapped in plastic or stored in an airtight container, it will stay fresh for about 2-3 days at room temperature. You can also freeze it for longer storage.

Q9. Can I add other ingredients to the filling?

Absolutely! You can add nuts, raisins, or even a dash of nutmeg or cardamom to the cinnamon filling for extra flavor.

Remember this: Sourdough babka is awesome! The crust crisps up in the oven, making it super delightful. I love how it mixes old-school elements with a modern sourdough kick. If you use bread flour in the dough, it’ll be lighter and fluffier. Plus, the chocolate flavor is perfectly balanced by the tartness of the dough. If you use a buttery brioche dough, it’ll be even softer and fluffier! Trust me, once you try sourdough chocolate babka, you won’t want to go back to plain old babka.

By the way, my chocolate filling for the sourdough babka recipe is extra special. Wanna know why? I add almond butter and brown the butter before adding it to the filling, along with rich dark chocolate. This makes it super chocolatey but not too sweet. The almond butter adds a nutty flavor, and browning the butter gives it a rich, caramel flavor. Yum!

Why Almond Butter in Chocolate Babka?

Did you ever wonder why I add almond butter to the chocolate babka filling? Well, it’s because almond butter introduces a creamy and nutty flavor that goes perfectly with the rich dark chocolate filling. Trust me, it’s a fantastic way to make every bite even more satisfying. Plus, the almond butter thickens the chocolate, creating a more luxurious swirl inside the babka. And, it also adds a subtle hint of nuttiness that pairs beautifully with the tangy sourdough. This simple tweak could really take your babka experience to the next level!

The Secret to Perfect Sourdough Babka Dough

To make the perfect babka bread, you need to get the dough consistency right. It should be smooth, stretchy, and not sticky. This makes it easy to fill and roll after it’s done fermenting. I always make sure my sourdough starter is super active by feeding it 6-8 hours before making the babka dough. You should also have a moist but manageable dough. And don’t rush the proofing, let it rise slowly to enhance the flavors and textures. Trust me, it’s worth the wait.

Ingredients List for Sourdough Chocolate Babka

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Whole Milk

Milk enriches the babka dough, giving it a softer texture and richer flavor. It also helps in achieving a golden brown crust when baked.

Granulated Sugar

Sugar sweetens and tenderizes the dough by absorbing water and slowing down gluten formation. This makes for a softer texture. It also aids in the browning of the crust through caramelization.

Active Sourdough Starter

The sourdough starter is the star of the recipe! It is crucial to leaven the dough naturally without commercial yeast. It adds a slight tang and complexity to the flavor profile of the babka bread, making it different from other sweet breads.

Eggs

Eggs create a rich dough and give bread color. They also provide structure and help bind the ingredients together, improving the texture.

Bread Flour or All-Purpose Flour

Flour is the main structure-building component. With its higher protein content, bread flour will give a chewier texture, while all-purpose flour makes for a softer crumb.

Salt

Salt enhances flavor and controls yeast activity, ensuring that the dough rises predictably.

Dark Chocolate Chips

These are key to the filling, providing rich, melty pockets of chocolate within the babka. Dark chocolate also offers a deep, intense flavor that contrasts nicely with the dough’s sweetness.

Unsalted Browned Butter

Browned butter adds a luxurious, rich, and nutty depth to the babka filling. The process of browning butter enhances its flavor by creating caramel notes that pair beautifully with almond butter and dark chocolate. It elevates the overall taste profile of the babka, making the filling exceptionally flavorful and aromatic.

Almond Butter

Almond butter introduces a nutty, rich taste and creamy texture to the filling. It complements the dark chocolate, adding depth and a slight savory note to balance the sweetness.

Step-by-Step Guide to Making Sourdough Babka

Mix

1. Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment. This is to make sure the sourdough starter blends well with the liquid before we add the flour.

2. Then, add the beaten eggs to the starter and milk mixture and mix it again until it’s well combined.

3. Add the flour and salt to the wet mixture. Start mixing on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer). Knead the dough for about 5-6 minutes until it becomes smooth and elastic. It should not be a sticky dough and should not stick to your hands or the mixing bowl. If it is sticky continue kneading, and if needed, add a little bit more flour, depending on the humidity of your kitchen.

4. While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation

1. When your sourdough babka dough is ready, form the dough into a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size. I let my dough ferment on the counter overnight for 8-12 hours.

Prepare the almond chocolate filling

1. In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.

2. In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes).

3. Once browned, quickly remove the butter from the heat to prevent it from burning and pour it over the bowl with the chopped chocolate.

4. Add granulated sugar, salt, and almond butter. If the almond butter is too thick, place the bowl over a pot of hot water and stir constantly until it is softened and combined with the chocolate mixture. The chocolate filling should be smooth, similar to the consistency of ganache.

5. Let the almond chocolate mixture cool to room temperature.

Shape babka dough

1. Generously butter two 9″ x 5″ loaf pans to prevent sticking. I use about a tablespoon of softened butter per loaf pan.

2. Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.

3. Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.

4. Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.

5. Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it.

6. Cut the log in half lengthwise. You can use a serrated or sharp knife to do this.

7. Twist the two halves together and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.

8. Repeat steps 8-12 with the other dough piece.

Second Rise

1. Cover each loaf pan with a damp kitchen towel. Let the dough rest in a warm place for about 4-6 hours until it expands to fill the pans and feels light and airy. The resting time will depend on the temperature of your kitchen.

Bake sourdough chocolate babka

1. Preheat the oven to 350°F (176°C).

2. Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.

3. Sprinkle both babkas with sesame seeds (optional).

4. Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool

1. Remove from the oven and let the baked babka cool on the pan for 5 minutes.

2. Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Tips for Incorporating Almond Butter into Your Filling

Soften the Almond Butter: Make sure your almond butter is at room temperature before mixing with other ingredients. It will blend better and spread more evenly in your dough.

Mix for Consistency: If you want your filling to have a consistent flavor and texture, you should mix the almond butter with the other ingredients. This way, you’ll avoid any separation and get a smooth and cohesive filling.

Experiment with Quantities: If you want a stronger almond taste, you can add more almond butter. Just start with a little and taste it to see if you like it. Keep adding more until it tastes perfect to you!

Enhance the Flavor: You can add some salt or vanilla extract to the almond butter to make it taste even better. These can enhance the nutty flavor of the almond butter, making it stand out against the richness of the chocolate. I usually use vanilla almond butter and skip the vanilla extract.

Smooth Out the Texture: If your almond butter is particularly thick or clumpy, gently warm it and whisk until smooth. This can make it easier to spread and incorporate with other filling ingredients.

Check Consistency: If your filling becomes too thick or hard to spread after adding almond butter, just add a bit of melted butter to adjust the consistency. This will make it easier to work with and won’t mess with the flavors. And sometimes, the chocolate will start hardening in the bowl while you’re still spreading it. If this happens, just put the glass bowl with the chocolate filling over a small pot with simmering water and whisk constantly until the mixture is warm and smooth again. That’s it!

Rolling and Shaping Your Sourdough Babka

When making a sourdough babka, rolling and shaping the dough is a crucial step to get that signature swirl and ensure the filling is evenly distributed. To shape your babka, you can try several methods that are easy to follow:

Traditional Twist:

Roll the dough into a rectangle, spread the filling, and roll it up tightly. Cut the log in half lengthwise and twist the two halves around each other. Place into a loaf pan to rise.

Braided Loaf:

Roll up the dough as above, cut it into three equal strands, and braid them together. Let it rise in a loaf pan before baking.

Swirled Bun:

Roll up the dough and slice it into rounds, then place them flat in a muffin tin or on a baking sheet. Perfect for personal servings.

Circular Swirl:

Roll up the dough into a log and bring the ends together to form a circle. Twist the circle into itself to create a more intricate swirl. Place on a baking tray to rise.

Layered Spiral:

Fold the dough over the filling like a letter and roll it out slightly. Fold again in thirds, then roll it into a tight spiral. This method gives a more layered and intricate internal structure.

Try out different methods to get a unique look and texture for your babka. You can also play around with different shapes to find the one that works best both for its aesthetic and its baking ability. Just make sure to seal the dough well so that the filling doesn’t spill out while the babka is baking in the oven.

Drizzling Options: Topping Your Babka

• Simple Sugar Glaze: Mix powdered sugar with a little milk or water to create a thin glaze. Drizzle over the warm babka for a classic finish.

• Chocolate Ganache: Heat cream to a simmer and pour over chopped dark chocolate. Stir until smooth and drizzle over the cooled babka.

• Vanilla Icing: Combine powdered sugar with vanilla extract and milk for a rich, vanilla-flavored drizzle.

• Honey Syrup: Simmer honey with a bit of water and brush over the warm babka for a glossy, sweet topping.

• Maple Syrup Glaze: Mix pure maple syrup with powdered sugar for a uniquely sweet and aromatic topping.

• Lemon Glaze: Whisk together powdered sugar and fresh lemon juice for a tangy drizzle.

• Caramel Sauce: Drizzle homemade or store-bought caramel sauce over your babka for a decadently sweet topping.

• Nut Butter Drizzle: Thin out almond or peanut butter with a little oil or honey and drizzle it over the babka for a nutty finish.

• Coffee Icing: Mix powdered sugar with strong brewed coffee for a drizzle that adds a bitter contrast to the sweet babka.

• Cream Cheese Icing: Blend cream cheese with powdered sugar and milk for a creamy, tangy topping that pairs well with rich fillings.

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Sourdough Babka with Almond Chocolate Filling

Get ready to dig into some seriously delicious sourdough babka with a creamy filling of chocolate and almond goodness! It's tangy, sweet, and basically the perfect treat for any occasion.

Course Breakfast, lunch, Snack

Keyword Sourdough Breads

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day 6 hours hours

Total Time 1 day day 7 hours hours 5 minutes minutes

Servings 2 loaves

Author Jess

Equipment

• Small saucepan
• Measuring cups/spoons or scale
• Stand mixer with dough hook attachment
• Large Bowl
• Medium heatproof bowl
• Whisk
• 2 9" x 5" loaf pans
• Serrated or sharp knife
• Kitchen towels
• Plastic wrap

Ingredients

For the dough:

• 125 g milk 1/2 cup
• 115 g unsalted butter 1/2 cup, melted
• 70 g granulated sugar 1/4 cup, plus 2 tbsps
• 200 g active sourdough starter 1 cup
• 200 g eggs 4 eggs, beaten
• 600 g bread flour or all-purpose flour 5 cups
• 10 g salt 2 teaspoons
• 2 tsp sesame seeds optional

For the Filling:

• 1 1/4 cup dark chocolate chips
• 115 g unsalted butter 1/2 cup, browned
• 1/4 cup almond butter
• 67 g granulated sugar 1/4 cup
• 4 g salt 3/4 tsp

For the eggwash:

• 50 g egg egg
• 2 tsp water

For greasing:

• 2 tbsp unsalted butter softened
• 1 tbsp vegetable oil

Instructions

Mix:

• Mix warm milk, melted butter, sugar, and active sourdough starter in the bowl of a stand mixer with the dough hook attachment.
  125 g milk, 115 g unsalted butter, 70 g granulated sugar, 200 g active sourdough starter
• Add the beaten eggs to the starter and milk mixture and mix it again until it's well combined.
  200 g eggs
• Add the flour and salt to the wet mixture. Mix on low for the first 2 minutes and then increase the speed to medium-low (I increase it to #2 on my Kitchen Aid mixer).
  600 g bread flour or all-purpose flour, 10 g salt
• Knead the dough for about 5-6 minutes until it becomes smooth and elastic.
• While the dough is kneading, grease a bowl with vegetable oil.

Bulk fermentation:

• When the dough is ready form a smooth ball and transfer it to the greased bowl. Cover with plastic wrap and let the babka dough rise at room temperature until doubled in size.

Prepare the almond chocolate filling:

• In a medium heatproof bowl, add dark chocolate chips or chopped chocolate. Set aside.
  1 1/4 cup dark chocolate chips
• In a small saucepan, add the unsalted butter and let it melt over medium heat. Cook until browned (about 5-6 minutes). Quickly remove it from the heat to prevent the butter from burning and pour it over the bowl with chopped chocolate.
  115 g unsalted butter
• Add granulated sugar, salt, and almond butter and mix to combine. Let the mixture cool to room temperature.
  1/4 cup almond butter, 67 g granulated sugar, 4 g salt

Shape babka:

• Generously butter two 9″ x 5″ loaf pans to prevent sticking.
• Remove the babka dough from the bowl and divide it into two equal pieces. I like using a scale to ensure that each piece is exactly the same.
• Roll out one of the dough pieces into a 12″ x 14″ rectangle on a lightly floured work surface. It will be about 1/4″ thick.
• Spread half of the almond chocolate filling on top of the rolled dough, leaving 1 inch around the border.
• Start rolling up the chocolate sourdough babka dough from one of the long sides of the rectangle. Roll the dough tightly into a log and pinch the seams to seal it. Cut the log in half lengthwise.
• Twist the two halves together, with the side with the chocolate filling facing up, and pinch the seams to seal. Transfer the twisted dough to one of the buttered loaf pans.
• Repeat the same steps for the second piece.

Bake sourdough chocolate babka:

• Preheat the oven to 350°F (176°C).
• Prepare an eggwash with one egg and 2 teaspoons of water. Brush the eggwash over the sourdough chocolate babka.
  50 g egg, 2 tsp water
• Sprinkle both babkas with sesame seeds (optional).
  2 tsp sesame seeds
• Bake for about 45 minutes until your sourdough chocolate babka is golden brown. The internal temperature needs to reach 185°F (85°C).

Cool:

• Remove from the oven and let the baked babka cool in the pan for 5 minutes.
• Transfer the sourdough chocolate babka to a wire rack and let it cool completely before slicing.

Alternative Filling Ideas for Sourdough Babka

• Cinnamon Sugar: A classic filling, simply mix ground cinnamon with granulated sugar for a sweet and spicy twist.

• Fruit Jam: Spread your favorite jam, such as raspberry, apricot, or blackberry, over the dough before rolling. This adds a tart and sweet contrast to the rich dough.

• Nutella and Hazelnuts: Spread Nutella over the dough and sprinkle with chopped hazelnuts for a rich, chocolatey, and nutty filling.

• Cheese and Herb: Spread a mixture of cream cheese, fresh herbs, and garlic for a savory take on the traditionally sweet babka.

• Apple Cinnamon: Combine diced apples with cinnamon, sugar, and a bit of lemon juice for a filling that’s reminiscent of apple pie.

• Peanut Butter and Jelly: Spread peanut butter over your dough and dot with your jelly or jam of choice for a nostalgic flavor combo.

• Matcha and White Chocolate: Blend matcha powder with butter to make a paste, spread over the dough, and add white chocolate chips for an innovative and trendy filling.

• Salted Caramel and Apple: Spread caramel sauce over the dough, top with chopped, slightly sautéed apples, and finish with a sprinkle of sea salt.

• Mocha Espresso: Combine espresso powder with cocoa powder, sugar, and melted butter for a deep, rich coffee-chocolate filling.

• Blueberry and Cream Cheese: Dot the dough with dollops of cream cheese and sprinkle over fresh or frozen blueberries for a fruity, creamy filling.

• Pumpkin Spice: Mix pumpkin puree with pumpkin spice, brown sugar, and a touch of cream cheese for a fall-inspired filling.

• Bacon and Maple: For a savory-sweet twist, spread maple syrup over the dough and top with cooked, crumbled bacon.

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Ingredients List

Active sourdough starter

All-purpose flour (or bread flour)

Water

Salt

Diced or sliced jalapeños

Shredded cheddar cheese

Tools You’ll Need

Large mixing bowl

Dough scraper (optional)

Plastic wrap

Kitchen towels

Banneton (or bowl)

Parchment paper

Dutch oven

Cooling rack

Step-by-Step Instructions

Starter Activation

Feed your sourdough starter about 6-8 hours before you start, ensuring it’s bubbly and active.

You should know the behavior of your sourdough starter. Mine is really active about 8 hours after feeding it. I noticed that the best time to use it is when it is at its peak and about to start collapsing. Yours might be different.

Mixing

Combine your active starter, water, flour, and salt in a large mixing bowl. I like to use my hands to mix the ingredients, but you can also use a dough scraper. Mix until all the ingredients come together.

This is a high-hydration dough, and it will look wet.

Rest

Cover the bowl with plastic wrap or a damp kitchen towel. Let your dough rest for an hour before starting your sets of stretch and folds. This will help the flour absorb the water, making it easier to stretch and fold.

Set of Stretch and Folds

After letting it rest for an hour, start with the first round of stretch and folds. You will do four sets of these, one every 30 minutes.

First Set:

To start, grab one side of the dough and stretch it over the other side. Rotate your bowl a quarter turn and perform the same stretch and fold technique. Continue this process until all sides have been stretched and folded.

Cover the dough again and let it rest for 30 minutes.

Second Set:

Add the cheddar cheese and jalapeños to your dough. Perform the second set of stretch and folds.

Let the dough rest for 30 minutes.

Third Set:

Repeat the stretch and folds, and rest for 30 minutes.

Fourth Set:

This is the last set of stretch and folds.

Bulk Fermentation

Once you are done with the last set of stretch and folds, cover your bowl with plastic wrap and put it in the refrigerator for 8-12 hours for cold fermentation. You can also ferment it at room temperature for about 3-4 hours. The time will vary depending on the temperature of your kitchen.

The following day, remove the dough from the refrigerator and let it sit at room temperature for an hour before shaping.

Shape

Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place the shaped dough into a well-floured banneton or a linen-lined bowl, seam-side up. Cover with a well-floured kitchen towel to prevent sticking.

Proof

Let the dough rise for about 2-3 hours, depending on the temperature of your kitchen. You will know it is ready when you press it; it feels airy and light. This will be the final rise before baking.

Baking

About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside and the lid on.

Turn your dough, seam side down, onto a floured piece of parchment paper. Using a lame or a blade, score the top of the dough as desired. Two deep slashes are sufficient for the dough to rise while baking.

Carefully transfer the dough to the Dutch oven, using the parchment paper as a sling. Place the lid back on and bake for 25 minutes. At 25 minutes, take the lid off. Your jalapeño cheddar sourdough bread will look a little pale at this point.

Bake with the lid off for 20-25 more minutes or until golden brown. You will know when is done when it sounds hollow when you tap it with your fingers.

Cooling

Remove the bread from the oven and let it cool on a cooling rack for at least an hour. This cooling period helps the bread’s interior structure set properly.

I know it is tempting to quickly cut into it! My kids get impatient during the cooling period.

Baking Tips

For a successful bake of jalapeño cheddar sourdough bread, here are some practical baking tips based on my experience:

Optimal Starter Health: Ensure your sourdough starter is active and bubbly before you begin. Feed it regularly and keep it at a consistent temperature for best results.

Even Distribution of Fillings: When adding jalapeños and cheddar, gently fold them into the dough to avoid tearing it. Aim for an even distribution so every slice has a good balance of flavors.

Dough Strength: During the first 2 hours, perform stretch and folds every 30 minutes. This technique helps incorporate air into the dough and strengthens the gluten network, supporting the fillings better.

Temperature Awareness: Sourdough is very sensitive to temperature. Keep an eye on the ambient temperature where your dough ferments. If it’s too cold, the fermentation will slow down; if it’s too warm, the dough might overproof.

Proper Shaping: Take care while shaping your loaf. A tight shape helps the bread rise upwards rather than spread outwards, giving you a better oven spring and a nicer crust.

Cool Completely: Let the bread cool completely on a wire rack before slicing to ensure the crumb structure sets properly. Cutting into hot bread can cause it to become gummy or collapse.

Serving Ideas for Jalapeño Cheddar Sourdough Bread

Grilled Cheese Sandwich: Elevate the classic grilled cheese sandwich with spicy jalapeño cheddar sourdough slices. Add bacon or sliced tomato for extra flavor.

Breakfast Toast: For a hearty breakfast, top a toasted slice with a poached or fried egg, a sprinkle of crushed red pepper, and a few avocado slices.

Bruschetta: Use it as a base for bruschetta, topping it with a mix of chopped tomatoes, basil, garlic, and a drizzle of balsamic glaze.

Soup Accompaniment: This bread makes a perfect side to creamy soups, like tomato bisque or potato leek soup, adding a nice spicy contrast.

Cheese Board: Serve thick slices on a cheese board. Mild cheeses, such as mozzarella or gouda, complement the bread’s spicy and sharp flavors.

Print

Jalapeño Cheddar Sourdough Bread

This Jalapeño Cheddar Sourdough Bread recipe combines the tangy zest of traditional sourdough with the fiery kick of jalapeños and the rich, gooey goodness of melted cheddar. Perfect for those who love a little spice in their life, this bread is a showstopper whether served as a daring grilled cheese or a robust side to your favorite soup.

Course Breakfast, lunch, Side Dish

Keyword Sourdough Breads

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting Time 1 day day

Total Time 1 day day 55 minutes minutes

Servings 1 loaf

Author Jess

Equipment

• Large Mixing Bowl
• Dough scraper (optional)
• Plastic wrap
• Kitchen towels
• Banneton (or bowl)
• Parchment paper
• Dutch oven
• Cooling rack

Ingredients

• 150 g active sourdough starter 3/4 cup
• 500 g all-purpose flour or bread flour
• 340 g water
• 10 g salt
• 2 jalapeños 1/2 cup, diced or sliced
• 1 cup cheddar cheese 1 cup, shredded

Instructions

Starter Activation

• Feed your sourdough starter about 6-8 hours before you start, ensuring it’s bubbly and active.

Mixing

• Combine your active starter, water, flour, and salt in a large mixing bowl. Mix with your hands all a dough scraper until well combined.
  150 g active sourdough starter, 500 g all-purpose flour, 340 g water, 10 g salt, 2 jalapeños, 1 cup cheddar cheese

Rest

• Cover the bowl with plastic wrap or a damp kitchen towel. Let your dough rest for an hour before starting your sets of stretch and folds.

First Set of Stretch and Folds

• Start with the first round of stretch and folds. You will do four sets of these, one every 30 minutes.
• Grab one side of the dough and stretch it over the other side. Rotate your bowl a quarter turn and perform the same stretch and fold technique. Continue this process until all sides have been stretched and folded.
• Cover the dough again and let it rest for 30 minutes.

Second Set of Stretch and Folds

• Add the cheddar cheese and jalapeños to your dough. Perform the second set of stretch and folds.
• Let the dough rest for 30 minutes.

Third Set of Stretch and Folds

• Repeat the stretch and folds, and rest for 30 minutes.

Fourth Set of Stretch and Folds

• Stretch and fold for the last time.

Bulk Fermentation

• Once you are done with the last set of stretch and folds, cover your bowl with plastic wrap and put it in the refrigerator for 8-12 hours for cold fermentation.

Shape

• The following day, remove the dough from the refrigerator and let it sit at room temperature for an hour before shaping.
• Turn the dough onto a lightly floured surface and shape it into a round or oval loaf.
• Place the shaped dough into a well-floured banneton or a linen-lined bowl, seam-side up. Cover with a well-floured kitchen towel to prevent sticking.

Proof

• Let the dough rise for about 2-3 hours, depending on the temperature of your kitchen. You will know it is ready when you press it; it feels airy and light. This will be the final rise before baking.

Baking

• About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside and the lid on.
• Turn your dough, seam side down, onto a floured piece of parchment paper.
• Using a lame or a blade, score the top of the dough as desired. Two deep slashes are sufficient for the dough to rise while baking.
• Carefully transfer the dough to the Dutch oven, using the parchment paper as a sling. Place the lid back on and bake for 25 minutes.
• At 25 minutes, take the lid off. Your jalapeño cheddar sourdough bread will look a little pale at this point.
• Bake with the lid off for 20-25 more minutes or until golden brown. You will know when is done when it sounds hollow when you tap it with your fingers.

Cooling

• Remove the bread from the oven and let it cool on a cooling rack for at least an hour.

Frequently Asked Questions

Q1. What is the best type of cheddar to use?

Sharp or aged cheddar is recommended because it offers a stronger flavor that pairs well with the tang of the sourdough and the spice of the jalapeños.

Q2. Can I use pickled jalapeños instead of fresh?

You can use pickled jalapeños, but they will add a tangier flavor and moisture. Pat them dry before adding them to the bread dough to control moisture

Q3. How do I know when my sourdough starter is ready to use?

Your starter should be bubbly and at least doubled in volume after feeding. It should also pass the float test: a small spoonful of starter should float in water when it’s ready.

Q4. How can I tell if my dough has proofed enough?

Perform the poke test: gently poke the dough with a finger. If the indentation fills back slowly, it’s ready. If it springs back immediately, it needs more time; if the dent remains, it’s overproofed.

Q5. What’s the best way to incorporate the jalapeños and cheese into the dough?

Fold them into the dough during the second stretch and fold cycle to ensure they are evenly distributed without deflating the dough too much.

Q6. How long should I cool the bread after baking?

Cool the bread on a wire rack for at least one hour before slicing to allow the structure to set correctly and avoid a gummy texture.