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Home Baking For Fruit Lovers

Sourdough Chocolate Milk bread

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sourdough chocolate milk bread

Making this Sourdough Chocolate milk bread, is equal parts fascinating and adrenaline inducing. This is all to say, that slicing a loaf and taking a look at that beautiful swirl that came from your own hands?? Priceless.

Just So You Know

chocolate milk bread

Developing the right texture

The texture of your Sourdough Chocolate Milk Bread dough is important, we want to make sure that the dough has developed enough gluten! Also if you find the science fascinating, check this out. Here is what you can do if it is going wrong:

  1. 10 minutes into kneading: The dough is still sticking heavily to the sides of the bowl – one tbs at a time, add flour until it only slightly sticks to the bottom of the bowl.
  2. 12 minutes into kneading: The dough tears easily after a little stretch – continue mixing.
  3. 15 minutes into kneading: The dough tears easily after a little stretch – rest for 10 minutes and try stretching again.
  4. If the dough continues to tear, do not continue kneading past 15 minutes. Over kneading could make the dough tough! At this point, it could be a flour issue but we won’t know for sure until the oven spring. So, let the worry go, the bread could surprise you!

What is milk bread made of

Why is this recipe in grams? Well, bread is a type A phenomenon. Measurements must be exact for science to do it’s thing! I debated adding cup measurements but I don’t want to set anyone up for a failure. I highly recommend getting a scale for your baking if you do not already have one -it will blow your mind with how easy it will be to make this sourdough chocolate milk bread. Promise!

Making the swirl

The sourdough chocolate milk bread is visually fascinating -I mean the swirl! But I don’t want you to think it is too complicated to make. Nonsense! However, if you’re a visual person then below I have embedded a clip of how the swirl should be done, enjoy my hands!

Making buns hun 

After you have formed the logs and sliced the ends, you are left with eight cinnamon roll type buns. DO NOT LET THEM GO TO WASTE. 

Allow them to rise for 30-1hr and bake at 350 degrees for 15 minutes.

sourdough milk bread

How to tell if your sourdough milk bread is done rising

Proofing is a tricky thing. You could stare down your dough while its proofing to see if it’s really tripled, or you could do the poke test. Yes, that is right, you will know when your sourdough chocolate milk bread is ready just by giving it a poke!

With a damp finger, give the dough an assertive poke. If the dough springs back right away, it is telling you to go away and let it keep resting! However, if the dough springs back slowly and your poke left a small dimple, then it’s ready to go!

Remember, it’s better to poke early then late! If the dough doesn’t spring back at all – you’ve likely over-proofed the dough.

sourdough chocolate milk bread

Sourdough Chocolate Milk Bread

Making this Sourdough Chocolate milk bread, is equal parts fascinating and adrenaline inducing. This is all to say, that slicing a loaf and taking a look at that beautiful swirl that came from your own hands?? Priceless. Take a look at the video for the shaping process!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Resting Time 16 hours 30 minutes
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American, Japanese
Servings 2 Loaves

Equipment

  • Bread pan 8 1/2" x 4 1/2"

Ingredients
  

Levain "off-shoot of your sourdough starter"

  • 58g 100% hydrated active sourdough starter
  • 94g milk at room temperature (any milk will do)
  • 170g bread flour (ap flour ok)

Milk Dough

  • ½ levain
  • 210g bread flour (ap flour ok)
  • 210g ap flour
  • 60g granulated sugar
  • 4 egg whites
  • 215g milk at room temperature (any milk will do)

Chocolate Milk Dough

  • ½ levain
  • 315g ap flour
  • 138g cocoa powder (any kind but dark or black makes a more intense dough)
  • 70g granulated sugar
  • 4 egg whites
  • 215g milk room temperature (any milk will do)

After Autolyze " resting period"

  • 7g sea salt (for one dough)
  • 52g unsalted butter melted (for one dough)

Instructions
 

Day One, Evening: "making the levain"

  • Mix your starter, milk, and flour together - it will appear like you have too much flour but this is ok! You will end with a firm ball, transfer to a bowl and cover well.
  • Place in a draft-free spot overnight.

Day Two, Evening

  • Your levain will have gloriously puffed up! Use your scale to split the levain in half, or take two large bowls and a tablespoon at a time, split between the two bowls.

Milk Bread Dough

  • Add all the ingredients except the salt and butter to your levain. You can choose to use a whole egg if you’d like to avoid the hassle but it will be more of a brioche. I’ve found that egg white allows for a fluffier bread!
  • Mix well and set aside to autolyze/rest for 30 minutes.
  • Transfer the wet dough to your stand mixer, add the melted butter and salt.
  • Set the mixer on medium speed and mix for about 14 minutes. Check the dough every 4 to 5 minutes to make sure the motor doesn’t overheat but relax -take a seat!
  • At 14 minutes the dough should be gathering around the hook and be very pliable. Pinch the dough and stretch it out, it should not tear. *See notes above if you see something different.
  • Put back in a lightly greased bowl, cover with a towel and let rise at room temperature for two hours.
  • *** Repeat steps 1- 6 for the Chocolate Milk Bread Dough

Folding

  • At the end of two hours, take each dough and pat down on a lightly floured surface, getting rid of any bubble pockets.
    folding dough step 1
  • Once you have a sort of oblong shape, pick up one of the long sides (left or right) and fold it ⅓ over the dough.
  • The second fold, take the opposite end (left or right) and fold it ⅓ over the dough as you did above!
    folding dough step 3
  • Third fold, take the short side (top or bottom) and fold it down ⅓ of the way.
  • Final fold, take the other short side (top or bottom) and fold it over the other folds. You would have made a square!
    folding dough step 5
  • Place the dough back in the greased bowl, cover and chill in the fridge overnight.

Day Three, Morning

  • Remove from the refrigerator and divide each dough into 4 pieces, leaving you with 8 pieces total. Use your scale to equally divide if you can!
  • Use a clean floured surface and roll each piece into a long rectangle.
  • Spray or use your fingers to *lightly* dab water on the top sides of the plain milk dough rectangles and place the chocolate dough evenly on top. Dampen the tops of the chocolate rectangles as well, and flatten once more with the rolling pin to elongate the rectangle. Then starting from the short end, roll it up tightly until a log is formed. ** See video above in notes.
  • With a serrated knife, saw the ends off. * See notes above about scraps.
  • Place two logs in your buttered or lined loaf pans, and let rise for 4-6 hours or until the dough has tripled. * See notes above about proofing test.
  • Bake at 350° for 35 minutes.
  • Brush tops with butter while warm.
  • Remove pan and let cool completely before slicing! Heckin' voila!
Keyword chocolate, long-ferment, milk bread, Sourdough, swirl
coconut orange sourdough cinnamon buns

Jumbo Orange Coconut Sourdough Cinnamon Buns

Looking for a different sourdough recipe? These are nothing short of incredible!

Sourdough Starter Strawberry Filled Doughnut

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Sourdough starter doughnut

Sourdough starter strawberry filled doughnut – the soft tender brioche donut of your dreams. And the graham cracker crumb coating? Gahdamn. Cue the song – That’s My Jam. Don’t have a sourdough starter? Let me direct you to my favorite sourdough starter guide here. God speed, friend. 

Just So You Know

Frying Sourdough starter doughnuts sounds way scarier than it is. And well if you are not a patient person then maybe this part is more annoying than anything. But here is what you must know: 

  1. You need a candy thermometer  -not a meat one. 
  2. A brioche donut needs room in the pot -don’t fry too many at once.
  3. If you fry too low, the brioche donut will be greasy. The ideal temperature is 365⁰F. Keep in mind that temperature drops as doughnuts are added and temperature rises when the pot sits alone. You will need to keep micro-adjusting between 365-375⁰F. 
  4. Only flip once – about a minute to each side. 
  5. Drain the oil! Give the doughnut a gentle shake before setting it on the cooling rack.
sourdough donut
strawberry filled doughnut
Sourdough starter strawberry filled doughnut-4

The perfect sourdough strawberry filled doughnut – there is only one secret. Proofing time! If your dough is not properly risen, you will notice and it will ruin the strawberry filled doughnut you dreamed about. I know, dramatic. But the trick is easy. I like to place my shaped brioche donut in the oven with the light turned on (door slightly cracked if you live in a warm climate). And when the timer is up, I give the dough a poke. If the dimple formed by my poke is popping out, then the dough needs additional time -if you see the dimple stay, then your dough is properly proofed!

Sourdough starter strawberry filled doughnut

Strawberry filled donut, raspberry filled donut — ALL THE FILLS. After making a sourdough starter doughnut, I like to take it easy on myself and use already-made fruit jams. If you aren’t ready to call it yet —here is a great jam recipe I’ve used many times. Viva la strawberry filled donut! 

Looking for a different kind of brioche recipe? Try out Jumbo Orange Coconut Sourdough Cinnamon Buns

Sourdough starter doughnut

Sourdough starter strawberry filled doughnut

Sourdough starter strawberry filled doughnut - Is the soft tender brioche donut of your dreams! Have I mentioned its also coated in a graham cracker crumb??
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
resting time 16 hours
Total Time 18 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 20 doughnuts

Equipment

  • candy thermometer

Ingredients
  

Brioche Dough

  • ½ cup pale ale, pilsner beer (114g)
  • ½ cup heavy cream (114g)
  • 1 cup sourdough starter (226g)
  • 4 cups ap flour (480g)
  • 2 large eggs
  • ½ cup granulated sugar (100g)
  • 2 tsp vanilla extract
  • 6 tbsp unsalted softened butter (86g)
  • 1 tsp salt

Vanilla Simple Glaze

  • 1½ cup powdered sugar (188g)
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt

Coating & Filling

  • 2 cups graham cracker crumbs (128g)
  • 1 jar strawberry jam (4-8oz)

Instructions
 

The Day Before (evening)

  • Bring the beer and heavy cream to above room temperature, stir in your starter until completely dissolved.
  • Add the flour, egg, brown sugar, and vanilla, mix until thoroughly combined. Then add the softened butter and salt.
  • Knead for about 5-10 minutes or until the dough is soft and only slightly sticky. If the dough just doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time until it is the right consistency.
  • Set the dough in a well-oiled bowl and cover it tightly with plastic wrap. Leave at room temperature overnight -about 12 to 18 hours. The dough will have tripled.

The Day Of (early morning)

  • Cut off small golf balls (about 50-60g) and roll tightly by rolling them on the counter with your palm. Add them to your lightly floured and parchment-covered baking sheets, and cover again tightly with plastic wrap. This is the final rise - sit them at room temperature for 4-6 hours.
  • Give the balls a poke, if the dimple pops out they need more time to rise. If the dimple stays, then uncover and leave them out to dry a bit. This will make them easier to handle when you fry.

Early Afternoon

  • While they are drying up a bit, prepare your deep fryer or pot with ⅓ oil or just enough that the doughnut can float comfortably. The temperature must read 365-375 degrees before you can start frying.
  • While the oil heats up, make the simple sugar glaze by whisking the powdered sugar, vanilla, salt, and 2 tablespoons of hot water until smooth. Add more water as needed for a honey-like consistency.
  • Now that the oil is 365 degrees: very carefully, lift the dough balls from the baking sheet into the hot oil. If the dough is difficult to handle, then cut the parchment paper around the balls and throw together in the pot. The parchment paper will unstick and float up.
  • Fry for a minute on each side, or until golden. Chopsticks are the easiest tool to flip the doughnuts over. Keep adjusting the heat to maintain temperature. Well-risen doughnuts will have a pale band around the middle. This is called the fry line.
  • Shake off the excess oil and roll immediately in the glaze and then the graham cracker crumbs. Transfer the crumb coated doughnuts to a wire rack and let the doughnuts cool for 5 minutes.
  • Add strawberry jam to a large piping bag with a metal tip and a pea-sized opening (about ½ an inch) Make a small hole in the side of the doughnuts with a chopstick and give it a slight wiggle to make room for the jam.
  • Press the metal tip into the opening and pipe about 2 tbsp -until the filling is just about to come out.
  • Serve asap, doughnuts are best the day of!
Keyword donut, doughnut, graham cracker, Sourdough, starter, strawberry
Orange-Coconut-Sourdough-Cinnamon-Buns

Looking For a Different Sourdough Recipe?

These Orange Coconut Sourdough Cinnamon Buns are everything that is perfect in the world – they are pillowy, indulgent, and filled with coconut almond cream. What else could anyone want in a sourdough sweet roll??

Jumbo Orange Coconut Sourdough Cinnamon Buns

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Orange Coconut Sourdough Cinnamon Buns

These Orange Coconut Sourdough Cinnamon Buns are everything that is perfect in the world* – they are pillowy, indulgent, and filled with coconut almond cream. What else could anyone want in a sourdough sweet roll?? 

*Siri play the song Lovely Day by Bill Withers 

coconut orange sourdough cinnamon buns
coconut almond cream sourdough sweet rolls

Sourdough sweet dough – the magic of the soft tender orange coconut sourdough cinnamon bun is all on the brioche dough. These sourdough sweet rolls require an extra bit of effort but it’s also versatile. You can adjust the baking schedule to make in a single day or spread out over three days. When it’s time to chill the dough, you can choose your preference to chill for two hours or the maximum of 48 hours.

The almond coconut cream –  aka my twist on frangipane, is just the right level of delicate sweetness. It’s a tad crunchy, and thick and when baked, just downright sublime. This filling is also very forgivable. If you find that you’re short on ingredients, you’ll see that this almond coconut cream is easily adjustable to your taste. So, if you want to replicate more of a classic sourdough cinnamon bun, then add more cinnamon to the cream.

coconut almond cream Sourdough Cinnamon Buns

Just So You Know

Heavy cream vs Cream cheese – the battle of the glazes. I’ve tested various iterations of glazes for my overnight cinnamon rolls and I just have to say that these two couldn’t battle the other out. They’re both heavenly in their own right. Only one suggestion: Add additional coconut milk to your preference of glaze. Some like it heavy and others like it light!

Coconut orange sourdough sweet rolls

The perfect sourdough cinnamon bun – there is only one secret. Proofing time! If your dough is not properly risen, you will notice and it will ruin the tender soft sourdough sweet rolls you dreamed about. I know, dramatic. But the trick is easy. I like to place my shaped sourdough sweet rolls in the oven with the light turned on (door slightly cracked if you live in a warm climate). And when the timer is up, I give the dough a poke. If the dimple formed by my poke is popping out, then the dough needs additional time -if you see the dimple stay, then your dough is properly proofed!

orange coconut coconut almond cream

Are you a fan of coconut orange? Check out this other recipe on the same wavelength: Mini Coconut Mango Bundt Cake

Orange-Coconut-Sourdough-Cinnamon-Buns

Jumbo Orange Coconut Sourdough Cinnamon Buns

These Orange Coconut Sourdough Cinnamon Buns are everything that is perfect with the world - they are pillowy, they are indulgent and they are filled with coconut almond cream. That is all, the decion now is yours ~
Print Recipe Pin Recipe
Prep Time 7 hours
Cook Time 30 minutes
overnight rest (optional) 8 hours
Total Time 7 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 cinnamon buns

Ingredients
  

Dough

  • 4 cups ap flour or bread flour (477g)
  • 1/2 cup coconut milk (133g)
  • 13 tbsp unsalted butter , cut in ¼" pieces (191g)
  • 4 large eggs
  • 4 tbsp granulated sugar (48g)
  • 2 tsp kosher salt (11g)
  • 1 cup ripe sourdough starter (200g)
  • 2 tsp orange zest (5g)

Coconut Almond Cream

  • 1/2 cup granulated sugar (100g)
  • 1/8 tsp kosher salt
  • 1/2 cup almond flour ( or ground dry almonds) (48g)
  • 8 tbsp unsalted butter, softened (1 stick)
  • 1/2 cup coconut flour (or ground dry coconut flakes) (56g)
  • 2 tbsp ground cinnamon (16g)
  • 1/2 tsp almond extract (optional)

Glaze With Cream Cheese

  • 8 tbsp unsalted butter softened (113g)
  • 1 cup powdered sugar (125g)
  • 5 tbs cream cheese (70g)
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt
  • 2 tbsp coconut milk (plus more to taste, see notes)
  • 1 tsp orange zest (plus more to taste)

Glaze With Heavy Cream

  • 1 cup powdered sugar (125g)
  • 1½ tsp vanilla extract
  • 1/2 cup heavy cream
  • 2½ tbsp coconut milk (plus more to taste, see notes)
  • 1 tsp orange zest (plus more to taste)

Instructions
 

The Evening Before

  • Either in a bowl or in a stand mixer fitted with the dough hook attachment, add the eggs, coconut milk, sugar, orange zest and sourdough starter. Stir until well incorporated.
  • Add the flour and salt and mix until incorporated. Let the dough rest for 15 minutes.
  • Mix/knead for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. If the dough just doesn’t want to come together and it’s overly wet, add a little flour, a tablespoon at a time until it comes together.
  • Add the butter one piece at a time, mixing/kneading after each addition until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes.
  • Transfer the mixed dough to a clean bowl and cover well. Let ferment for 2 hours in a warm area.
  • After the two hours, place the dough in the fridge for a minumum of 2 hours or overnight * see my notes.

The Big Day

  • First, make the coconut almond cream. In a bowl, add all ingredients and beat on medium and then high speed until fluffy and thoroughly combined, about 5 minutes. Set aside.
    coconut almond cream Overnight cinnamon rolls
  • Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. Starting from the long side, roll the edge into a tight roll to get the pretty spriral and then roll up away from you into a tight log. Cover well with wax paper and chill in the fridge for 10-15 min until firm. This will make slicing cleaner without squishing.
    coconut almond overnight cinnamon rolls
  • Using a knife with serrated teeth, cut the log into pieces every 2”. Transfer the cut pieces to a baking pan with even space around each one.
    Sourdough sweet rolls
  • Cover the pan and proof somewhere warm, around 2-3 hours. The dough will relax and puff up during this time. They're ready to bake when you give the dough a poke and the dimple doesnt puff back out—if not, give the dough additional time to proof * see notes.
    Sourdough cinnamon buns
  • Preheat your oven to 400°F. Slide the buns into the oven once preheated and bake for 20-30 minutes.

Glaze With Heavy Cream

  • Add sugar to bowl and whisk in heavy cream and vanilla until mixture resembles a thick batter. Next, add coconut milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. The mixture may look lumpy at first but just continue to stir and it will come together. Spread over the buns once cooled.

Glaze With Heavy Cream

  • Combine cream cheese and butter in a medium bowl until smooth, add vanilla and salt and whisk again. Then, add powdered sugar until fully blended. 1 tablespoon at a time, add coconut milk until the mixture reaches a pourable, but still thick, consistency. Spread over the buns while they are still warm -not hot.
    Sourdough sweet rolls

Notes

These sourdough cinnamon buns are best the day they're made, but can be reheated the next day. My favorite thing to do is to wrap leftover buns with wax paper and store them in the freezer. Once reheated in the microwave - they are just as gooey and perfect as the day you baked them!
Keyword almond cream, cinnamon buns, citrus, coconut, orange ginger marmalade, Sourdough, starter
Sourdough starter doughnut

SOURDOUGH STARTER STRAWBERRY FILLED DOUGHNUT

Looking for another sourdough recipe? Sourdough starter strawberry filled doughnut – the soft tender brioche donut of your dreams. And the graham cracker crumb coating? Gahdamn.

Quick Rustic Sourdough Soft Pretzel – Cranberry Walnut Mixins

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Soft crust sourdough pretzel

A quick rustic sourdough pretzel recipe! Forget Auntie Anne’s. I desperately need people to know that you can have sourdough pretzels in three hours. Let’s say you’re a home baker whose about to show your family the meaning of homemade! (without feeling like you’re working an overnight shift at a bakery). 

This recipe is a combination of instant yeast and starter – read the afterward for an all sourdough pretzel substitute.

Cranberry and walnut bread
shaping sourdough pretzel
how to shape sourdough pretzel

Just So You Know

How do you get a quick rustic sourdough pretzel? This recipe asks for a combination of wild yeast and instant yeast, honestly, it’s because I did not have the patience for a slow rise -and because my starter had been neglected so it needed the extra boost. Even with these few tweaks, there is no fault in this soft crust sourdough!

If you’re all about the practice, substitute both yeasts for 200g active sourdough starter and set time for an overnight rise instead of one hour that is listed in the recipe below. After shaping the pretzels, leave in a warm place till the dough has doubled -about an hour. Voila – rustic sourdough pretzels.

How to shape pretzels

Step 1:  Roll each piece like play-dough until you have a snake of dough about the thickness of your index finger. 

Step 2: Lay the snake of dough in a u-shape. Twist the two ends together twice, keeping the base of the “u” open, then flip over the twisted ends down onto the base of the “u” and gently press in place.

Check out the video below to see it in live action ~ 

Soft crust sourdough pretzel

Quick Rustic Sourdough Soft Pretzel - Cranberry & Walnut with Browned Butter Sage

A quick rustic sourdough soft pretzel?? A combination of wild yeast and instant yeast, give each other the right boost so that you are eating soft pretzel in no time!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 3 hours
Course Snack
Cuisine American
Servings 8 Large pretzels

Ingredients
  

Dough

  • 4 cups bread flour(preffered) or ap flour (480g)
  • 1 tbsp granulated sugar (12.5g)
  • 2 tsp instant yeast (6.2g)
  • 1¼ tsp kosher salt
  • 1 cup milk, room temperature (8oz)
  • ½ cup unfed sourdough starter (113g)
  • ½ cup dried cranberries, chopped (65g)
  • ¼ cup walnuts, chopped (37g)

Boil

  • 2 qts water 8 cups - or enough to completely cover a pretzel
  • 2 tbsp baking soda

Finishing

  • 8 tbsp unsalted butter (1 stick)
  • 8 fresh sage leaves
  • kosher salt to taste

Dipping idea

  • melted brie cheese wheel

Instructions
 

Dough

  • In a large mixing bowl, mix your starter in room temperature milk until it is dissolved. Then add the flour, salt, sugar, instant yeast, cranberry, and walnut and mix until a soft dough forms.
  • Turn onto a lightly floured surface and knead -  Add small amounts of flour as needed to keep the dough from adhering to the counter.
  • As you knead, look for a tacky and soft dough, about 15 minutes.
  •  Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour.

Shaping - See Notes

  • Use a bench knife to cut the dough into 8 equal pieces. Roll each piece like play-dough until you have a snake of dough about the thickness of your index finger. Be gentle as to not have the cranberry and walnuts bits break up the dough.
    shaping sourdough pretzel
  • Lay the snake of dough in a u-shape. Twist the two ends together twice, keeping the base of the "u" open, then flip over the twisted ends down onto the base of the "u" and gently press in place.
    how to shape soft pretzel
  • Transfer the pretzels onto the lined baking sheets, being sure to leave generous amounts of room between them, cover the pans with tea towels and let them rise in a warm, draft-free place until puffy looking, about 30 minutes.
    how to shape sourdough pretzel

Boil & Bake

  • Preheat oven to 400°F.
  • Bring 2 quarts of water to a boil in a pot, once water simmers, add the baking soda. Gently lift the pretzels one at a time into the boiling water without crowding, and boil for 45 seconds on each side.
  • Use a slotted spatula or spoon to drain and return each piece to its place on the pan.
  • Place pans in the oven and bake the pretzels at least until golden brown, 18 minutes. Bake for longer if you prefer a deep brown, about 24 minutes. While the pretzels are baking, let's work on the browned butter sage!
  • Browned Butter Sage
  • Break the butter into chunks and place in a frying pan over medium heat. As the butter melts, it will begin to foam. Swirl the pan occasionally, until the color goes to a toasty-brown about 8 minutes. Voila! Rustic Sourdough Pretzels!
  • Add the sage leaves to the pan and cook until they crisp up, which will only take a few seconds. Immediately scrape the mixture into a heatproof bowl.
  • You can brush this onto the pretzels once they come out, or like me, choose to add as a dipping sauce along with the melted brie!
Keyword bread, cranberry and walnut, instant yeast, sage, savory bread, soft pretzel, Sourdough, starter, wild yeast
fermented sourdough bread sourdough focaccia bread

Bubbly Sourdough Focaccia

Want to dip your toes into a long-fermented sourdough recipe that leaves you with the crackliest, bubbliest sourdough focaccia bread? This is the recipe you need!

72 Hour – Bubbly Sourdough Focaccia Bread

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fermented sourdough bread sourdough focaccia bread

I’m an impatient person, so really I don’t know why I love this long-fermented sourdough so much. There’s just something about making a sourdough focaccia bread that makes you feel like a mad scientist. This homemade sourdough focaccia is one of the best, most popular breads to use your starter! 

Don’t be scared by the 72 hours, this is mostly handsoff and it will give you enough time to gather your ideal toppings. When you finally get to shove this crackly, bubbly bread in your mouth…oof.

No fear, yeast alternative explained below!

fermented sourdough bread
long fermented sourdough
slap & fold

Just So You Know

Sourdough Focaccia Bread with instant yeast

Not everyone picked up a sourdough starter during the pandemic -totally get it if you couldn’t commit to these needy babies. The good news is we can adjust this sourdough focaccia bread recipe for Active yeast and still make a proper long-fermented sourdough. Generally, the rule of thumb is, substitute 1 cup of starter for each package of yeast, and then subtract about 1/2 cup of water and 3/4 cup of flour from the recipe to compensate for the water and flour in the starter. 

How to slap & fold your sourdough focaccia

I tried my best to describe the slap & fold but if you’re more of a visual person, I have found this 60 second video that is straight to the point —Slap & Fold. This sourdough focaccia bread has a dough that is high hydration, fair warning that during the slap & fold it will stick all over the place. You did nothing wrong! Just bear with me.

How to shape and dock your sourdough focaccia

What is an active sourdough starter

Note that the recipe asks for active sourdough starter. If your starter is too new or it has been too long in between feeds, you will not be making a long-fermented sourdough focaccia, instead it will be collecting dust in the fridge. I speak from experience! The first time I tested this recipe, my starter was too young and my focaccia dough ended up boiling in the oven instead of rising.

Don’t be like me, and follow this guideline: 

About 6-8 hours after you feed your starter, it should be at its peak activity level, nearly doubled in size, bubbly, and ready to use in lots of recipes. We refer to this stage as active!

If you still have questions about your starter, refer to this brilliant FAQ by Cultures For Health. 

72 hour - Bubbly sourdough focaccia bread

 Long-fermented sourdough recipe that leaves you with the crackliest, bubbliest sourdough focaccia bread. Don't worry only an hour is actually hands on!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 3 days
Course Main Course
Cuisine American
Servings 5 People

Ingredients
  

  • 200 g active sourdough starter (3/4 cup)
  • 500 g bread flour (preffered) or ap flour (3 cups + 2tbsp)
  • 340 g water, room temperature (1 cup)
  • 8 g kosher salt
  • 20 g water, room temperature (for folding)
  • 65 g olive oil (1/2 cup)
  • 2 tsp sea salt flakes

Instructions
 

Day 1

  • Mix your starter in 340g of room temperature water until it is dissolved. Then add flour and mix until everything is just combined. It's ok if it looks scragly!
  • Cover and let rest at room temperature for an hour.
  • Add the 20g water and salt on top of the dough. Poke it in deep with your fingers and then slap in together in the bowl until just combined. The dough will be smoother by this step.
  • Dump the dough onto a clean surface. We will do the slap & fold: lift up the middle with both hands, fingers underneath, and thumbs hovering over the top. The ends will droop as you rise. You will slap the dough down so that it folds over itself. Imagine one of the ends touching the table first and then following the flow so that the middle that you are holding, folds on top. As you rise to flip again, you are going to grab the middle from the part that folded over. Keep doing this for 10 minutes it will help develope gluten and make it less sticky.
  • Find a nice huge sized container or even a large mixing bowl that is well greased. Dump your dough, cover well, and place in the fridge for 48 to 72 hours.

Day 2

  • Chill & Relax
  • Get your toppings together!

Day 3

  • Carefully, without gassing the bubbles, transfer your dough to a well-oiled baking sheet. Gently maneuver it with your hands to fit the baking sheet how you’d like. Cover with another baking sheet and place in a warm area to rise for three hours.
  • Preheat oven to 425° f. Drizzle the dough with olive oil and with oiled fingers dock the dough gently.
  • Decorate with your favorite toppings - pesto, apple and jalapeno is my favorite! When ready, bake for 30 minutes.
  • At 30 minutes, check the color of the focaccia, rotate, and leave in longer in the oven if you’d like a darker color.
  • Once cool enough to touch, remove from tray and place on a wire rack.
  • Hack - use scissors to cut off the focaccia to serve!

Notes

Keyword bread, discard, focaccia, Sourdough, starter
Soft crust sourdough pretzel

Quick Rustic Sourdough Pretzel Recipe

Not ready for the long sourdough commitment? These are quick rustic sourdough pretzel recipe! Forget Auntie Anne's. I desperately need people to know that you can have sourdough pretzels in three hours. Let's say you’re a home baker whose about to show your family the meaning of homemade!

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