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Sourdough Cinnamon Raisin Bread

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Sourdough Raisin Bread

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This sourdough cinnamon raisin bread is basically sourdough sandwich bread plus the cinnamon raisin filling.  You cant omit the filling and you’ll still get amazing, delicious and super easy sourdough sandwich bread!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for sourdough starter to reach peak
  • Fermentation Time: 4hrs Bulk Fermentation at 74F; 4hrs Proofing at 86F
  • Cook Time: 45 min at 350F
  • Total Time: 8hrs 45 min
  • Yield: 1 loaf 1x
  • Category: Sourdough Bread Baking
  • Method: Sourdough

Ingredients

Scale

Dough

  • 500g Flour (All Purpose Flour or Bread Flour)
  • 250g Water
  • 100g Sourdough Starter
  • 10g Salt
  • 56g Butter

Filling

  • 1 Tbsp Pumpkin Spice / Cinnamon
  • 2 sticks of butter (softened)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup Raisins

☝️ this is A LOT of raisins because I measure with my heart, you use however many raisins you want, go for it.  I like to soften the raisins in hot water and then drain it.

Instructions

1) Mix all the ingredients except the butter – mix to windowpane in your mixer, around 10 min on level 2-4

2) Add butter, then mix to windowpane, around 10 min on level 2-4

3) Shape into a ball, cover and rest for 4hrs (74F)

4) Take the dough, and with your fingers, stretch the dough into a big square, stretching from the middle out

5) Spread an ample amount of filling evenly

6) Tri-fold the dough to encapsulate the filling, then spread more filling on top, then roll it up

7) Put dough in greased loaf pan, cover lightly and rest for another 4-6hrs at 86F

8) Bake at 350F for 45min

Notes

  • ½ stick = 56g butter
  • 1 stick = 113g butter
  • I always use salted butter

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The BEST Sourdough Tortilla Recipe

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The BEST Sourdough Tortilla Recipe

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The BEST Sourdough Tortilla recipe (this is NOT a sourdough discard recipe).  The dough is fermented by your sourdough starter.  Better for digestion.  

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for sourdough starter to come to peak
  • Fermentation Time: 4-6hrs
  • Cook Time: 45 seconds each side
  • Total Time: 12ish hours
  • Yield: 16 large tortillas 1x
  • Category: Sourdough Baking
  • Method: Sourdough

Ingredients

Scale

SOURDOUGH TORTILLA DOUGH

  • 468g bread flour
  • 10g salt
  • 308g warm water
  • 100g sourdough starter
  • 112g butter (1 stick, softened)

WET ROUX

  • 56g butter (1/2 stick)
  • 4 tsp

Instructions

1) Feed your sourdough starter and use when it’s at peak

2) In your stand mixer, mix all the ingredients of your Tortilla dough EXCEPT the softened butter.  Mix this to windowpane (probably 5-10 min on speed 2-4)

3) Then add your softened butter and mix that to windowpane (probably 5-10 min straight, on speed 4-6)

4) Divide dough into 32 equal parts, shape into balls and pat down into discs, cover with plastic wrap and rest for 4-6hrs

5) Make your wet roux by melting butter and AP flour on the stove until brown (careful not to burn!), pour into a small bowl

6) Roll out a dough disc into a small 6″ circle, brush the wet roux on top, then roll out another dough disc into a small 6″ circle and place it on top of the first circle thats covered in wet roux.  Repeat for all the doughs, resulting in 16 stacks.  Cover and rest for 1hr.

7) Preheat your cast-iron skillet on med-low.  Roll out your dough into a 12″ circle or as thin as you like (I like to roll it out until i can see windowpane).  Carefully lift the dough and place onto your hot (no oil) skillet.  Cook for 45 sec each side. Repeat for all your doughs.

Cover your cooked tortillas with a damp towel as you are cooking.

Sourdough Tortillas Recipe Videos

Shaping the sourdough tortillas (step 6 in the recipe)

Sourdough Tortilla Recipe Results

Analyzing The Sourdough Tortillas, Comparing Thickness

Roselle’s Tortilla Recipe

Soft, tender, buttery, flakey

Very thin, often translucent

Chewy

Easily foldable, malleable

No baking powder need

True sourdough bread recipe

Other Tortilla Recipes

Denser, thicker

Still too thick, despite rolling it thin

Hard, breaks easily

Uses baking powder to make less dense

Stiff, can’t fold

Using discard, not fermenting the dough

Beginner Sourdough Bread Recipe

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The Only Beginner Sourdough Bread Recipe You Need

Always perfect, Never Fail Beginner Sourdough Bread

  • Sourdough bread is easier to make than you think!
  • This easy bread recipe makes delicious homemade Sourdough Bread without frustrating steps
  • This Beginner Sourdough Bread‘s really easy and unbelievably delicious!
Baking Sourdough Bread - Beginner Sourdough Bread Recipe

Beginner Sourdough Bread Recipe

Make Perfect Sourdough Bread at home with this easy beginner-friendly recipe

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Beginner Sourdough Bread

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This is the very easy Beginner Sourdough bread recipe.  It’s a very forgiving Sourdough Bread recipe you can always fall back to.  It’s my go-to sourdough bread to bake because it gives you a lot of wiggle room!

  • Author: Roselle – How To Make Sourdough
  • Prep Time: 4-6hrs for your Starter to come to peak
  • Fermentation Times: 6hr bulk fermentation + 20-36hr cold proof (36F) OR 4-5hr room temp proof
  • Cook Time: 40 min
  • Total Time: 36hrs
  • Yield: 1 Sourdough Bread 1x
  • Category: Sourdough Bread Baking
  • Method: Dutch Oven steam baking
  • Cuisine: Homemade Bread

Ingredients

Scale
  • 500g bread flour
  • 305g water (61% hydration)
  • 100g sourdough starter (20% starter)
  • 10g salt (2% salt)

Instructions

The sourdough bread baking process can be boiled down into 7 Steps:

Step 1 – FEED STARTER – 4-12hrs

  • Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING – 5-15 min

  • In a bowl, mix ingredients together thoroughly until there are no dry clumps

Step 3 – FOLDING – 30 sec. x 2-4 times over the course of 6hrs

  • Fold your dough at least 2-4 times in 6 hours, can be spaced out however long you want

Step 4 – SHAPING – 1 min

  • After 5hrs, your sourdough dough should’ve risen 1.5x its size and should hold its shape after folding. 
  • Shape your sourdough dough, place into your proofing basket, and cover your dough 

Step 5 – PROOFING

  • Option 1 – 20-26hrs – Cold proof your dough in your fridge at 36F (ideal, preferred)
  • Option 2 – 4-5hrs – Proof your dough at room temp (70F) 

Step 6 – SCORING – 1 min

  • Preheat your Dutch Oven in your oven at 485-500F,
  • take our your dough out from the fridge,
  • flip it onto parchment paper and score it

Step 7 – BAKING – 20 min + 20 min

  • Immediately bake in a Dutch Oven with the lid on for 20 min at 485-500F;
  • then bake for another 20 min with the Dutch Oven lid off
  • wait 1-2hrs before cutting into it
  • enjoy!  Post pics in the comments, please!

Beginner Sourdough Bread Recipe Schedule

Need help With the timing? I made You A Schedule That’ll Help you see the Timeline:

Friday

Preparation

9pm – Feed your sourdough starter

Saturday

1st rise – Bulk Fermentation

9am – Mix ingredients

9:15am – 1st folding session

11:15am – 2nd folding session

1:15pm – 3rd Folding session

2:15pm – Shape dough

3pm – Put dough in fridge

2nd rise – Cold Proofing

3pm – Cold proof for 24hrs

Sunday

Baking Day

2:30pm – Preheat DO in oven

3pm – Score dough

3:01pm – Bake in DO, lid on

3:20pm – Bake in DO, lid off

3:40pm – Done

Beginner Sourdough Bread Recipe Tools

Don’t know which sourdough baking tools you need? Checkout my Sourdough Bread Kit and Tools List

Beginner Sourdough Bread Recipe Video

Watch This Video of the Beginner Sourdough Bread recipe To Get A Quick Summary Of The Process

Sourdough Pizza

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The Only Sourdough Pizza Recipe You Need

Perfect Sourdough Pizza Recipe

Sourdough pizza is easier to make than you think!

With my easy recipe, you can make delicious Sourdough Pizza at home without any frustrating or overwhelming steps

This Sourdough Pizza‘s really easy, unbelievably delicious and impresses everyone who takes a bite!

Sourdough Pizza Recipe

Create a delicious Sourdough Pizza right in your kitchen with this simple and beginner-friendly recipe

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Beginner Sourdough Bread

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  • Author: Roselle Blore
  • Prep Time: 4-6hrs for your sourdough starter to come to peak
  • Fermentation: Depends, see options in the instructions
  • Cook Time: 5-20 min depending on size and thichness
  • Total Time: Room Temp: 8-12 hrs
  • Yield: 3 Small Pizzas or 2 Med Pizza or 1.5 Large Pizzas 1x
  • Category: Sourdough Pizza
  • Method: Sourdough Baking
  • Cuisine: Pizza Baking

Ingredients

Scale

300g water

100g starter

10g salt

500g bread flour

Instructions

The sourdough bread (pizza dough is a flat bread dough) baking process can be boiled down into 7 Steps:

  1. FEED STARTER – 4-8hrs 
  2. MIXING – 5-15 min
    • In a bowl, mix ingredients together thoroughly until there are no dry clumps 
  3. FOLDING – 30 min
    • After mixing, fold/knead your dough twice, 15 min apart
  4. PRESHAPING – 5 min
    • Divide the dough into 3, shape into taut balls, place into a large food container, cover.
  5. PROOFING
    1. Option 1 – Cold Proofing Only
      • After pre-shaping, put in your fridge
      • Can be used anywhere between 12-36hrs
    2. Option 2 – Room Temp + Cold Proofing
      • After pre-shaping, put leave out at room temp for 4hrs
      • Then put into your fridge for max 12hrs
    3. Option 3 – Room Temp Proofing only
      • After pre-shaping, leave out at room temp for 8-12hrs
      • Then go straight to shaping
  6. SHAPING – 10 min
    • Pat down dough into discs and then shape into a large circle, do the best you can to be even so the pizza bakes evenly
  7. BAKING – 5-20 min
    • Preheat your oven to 500F
    • You can either assemble the pizza and bake right away, or bake the pizza dough for 5 min first and then add your sauce, cheese, toppings
    • Baking times depends on how big or deep your pizza is, watch the dough carefully for desired done-ness

Sourdough Japanese Milk Bread (Shokupan)

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Sourdough Bread Recipe: Sourdough Japanese Milk Bread

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  • Author: Roselle
  • Prep Time: 6-8hrs for the sourdough starter to come to peak
  • Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
  • Cook Time: 35 min
  • Total Time: 24hrs
  • Yield: See notes
  • Category: Sourdough Baking

Ingredients

Scale

Yudane – optional

80g bread flour

64g hot water

Dough

550g bread flour

165g milk

40g water

60g egg white (the whites of 1 large/jumbo egg)

74g sugar

10g salt

100g active sourdough starter

53g butter (I use salted)

Instructions

Step 1 – Preparation

Feed Your Sourdough Starter

Prepare Yudane

  • This recipe can be made with OR without the yudane.
  • Yudane is basically a bread improver –it will help your bread be lighter, softer, fluffier and moist for longer
  • In a bowl, add 80g of bread flour, then pour 64g of boiling hot water, mix
  • Let cool, cover, put in the fridge overnight

Step 2 – Mixing

  • In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane (mixer at speed 2 for around 10-16 min)
  • Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – Bulk Proof/1st Rise

  • Roughly shape the dough into a taut ball and put it in a greased bowl, cover
  • Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – Cold Proof/2nd Rise

  • Cold proof in your fridge overnight (~8hrs)

ATTN – Cold proofing is optional. I like cold proofing because the slow fermentation lets flavors develop.  It’s normal that it doesn’t rise much or at all in the fridge.  The cold halts fermentation.  The rule of thumb here is to bake when it’s 80% in size, however long that takes in the fridge or on the counter.  My starter leavens this dough with the times I listed above.  It may be shorter or longer for you depending on your starter’s strength.  

Step 5 – Shaping

  • Take out the dough, weigh and divide equally by 6 and shape tautly into buns
  • Cover, rest 20 min
  • Roll each bun into a rectangle
  • Fold the rectangle into thirds like you’re folding a piece of paper to mail (the envelope fold)
  • Cover, rest 20 min
  • Roll each long into a long rectangle
  • Now roll each rectangle like you would a cinnamon roll
  • Lift each roll and place into your buttered Pullman loaf pan
  • Then put directly onto a buttered 13 x 4 x 4 Pullman Loaf Pan
  • Cover

Step 6 – Final Proof/3rd Rise

  • Cover lightly because we don’t want it to dry out
  • Final proof this for 4-6hrs at room temp (74F),
  • or until *ALMOST* double, around 75-80% rise

Step 7 – Baking

  • Egg-wash and bake in a pre-heated 350F oven for 35-40 min

Notes

The original version of my recipe called for a sweet stiff starter –though I prefer using this type of starter so that we don’t get any sourness at all, it IS much faster if you use a regular sourdough starter fed at 1:1:1.  So I have updated this recipe using that instead.

This recipe at scale 1x will make

To make this sourdough bread in an 8 x 4 x 4 pan with a normal height, please make this recipe at ½ the scale –in other words, divide this recipe in half

Sourdough Pan De Sal (Filipino Dinner Rolls)

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Sourdough Bread Recipe: Pan De Sal (Filipino Dinner Rolls)

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  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 6-8hrs for the sweet stiff sourdough starter to come to peak
  • Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
  • Cook Time: 20-35 min
  • Total Time: 24hrs
  • Yield: 25–30 sourdough Filipino dinner rolls 1x
  • Category: Sourdough Baking

Ingredients

Scale

Sweet Stiff Sourdough Starter

  • 50g sourdough starter
  • 150g flour
  • 70g water
  • 20g sugar

Sourdough Bread Dough

  • 460g bread flour
  • 60g sugar
  • 10g salt
  • 2 eggs
  • All of the sweet stiff starter
  • 90g milk
  • 100g heavy cream
  • 50g butter
 

Instructions

Step 1 – FEED STARTER/MAKE THE LEVAIN

  • Take 50g of your sourdough starter and feed it 150g bread flour + 70g water + 20g sugar
  • Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little

Step 2 – MIXING

  • In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane
  • Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – BULK FERMENTATION/1st RISE

  • Roughly shape the dough into a taut ball and put it in a greased bowl
  • Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – COLD PROOFING/2nd RISE

  • Cold proof in your fridge overnight (~8hrs)

Step 5 – PAN DE SAL SHAPING

  • Take out the dough, weigh and divide into equal balls and shape tautly into buns
  • Then put directly onto a buttered 9×13 cookie sheet (or lined with parchment paper)
  • This recipe at 1x scale makes TWO 9×13 cookie sheets of:
    • 30 small dinner rolls (6 across x 5 down) –what you see in the pic
    • 25 medium rolls (5 x 5)

Step 6 – FINAL PROOFING/3rd RISE

  • Final proof (room temp) the rolls in the cookie sheet
  • Cover lightly because we don’t want it to dry out
  • Final proof this for 4-6hrs at room temp (74F),
  • or until *ALMOST* double, around 75-80% rise

Step 7 – SOURDOUGH BAKING

  • Egg-wash and bake in a pre-heated 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
  • Baking times will depend on how big the rolls are,
  • you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark

Notes

For authentic Filipino pan de sal, sprinkle breadcrumbs on top after egg wash

Sourdough Bread With The Crispiest Crust

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Sourdough Bread With The Crispiest Crust

The best sourdough Bread recipe for that extra crispy crust

Baking epic sourdough with that signature crispy crust is easier than you think!

This simple, foolproof recipe will have you whipping up Instagram-worthy loaves that will wow everyone who tries them.

Sourdough Bread With The Crispiest Crust Recipe

Make Perfect Sourdough Bread at home with this easy beginner-friendly recipe

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Sourdough Bread With The Crispiest Crust

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  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for your sourdough starter to come to peak
  • Fermentation Time: 6hr room temp proof (70F) + 10-24hr cold proof (36F)
  • Cook Time: 20 min with the DO lid on + 20 min with the DO lid off
  • Total Time: 20-24hrs depending on your cold proof
  • Yield: 1 1x
  • Category: Sourdough Baking
  • Method: Dutch Oven steam baking

Ingredients

Scale
  • 450g All Purpose flour
  • 50g whole wheat flour
  • 50g white rice flour
  • 335g water (61% hydration)
  • 100g sourdough starter (20% starter)
  • 10g salt (2% salt)
  • 12g olive oil

Instructions

The sourdough bread baking process can be boiled down into 7 Steps:

Step 1 – FEED STARTER:

  • Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

  • In a bowl, mix ingredients together thoroughly until there are no dry clumps

Step 3 – FOLDING DURING BULK FERMENTATION

  • For this particular recipe, our room temp (70F) fermentation will be 6hrs long
  • during this time window, fold your dough until it starts to resist, and
  • then let it rest until you see it start to lose its shape,
  • then fold your dough again until it starts to resist,
  • then let it rest until you see it start to lose its shape,
  • Repeat this until room temp proofing is over (again, 6hrs for this particular recipe)
  • you will prob be able to do 4-6 sets of folding sessions during this time window

Step 4 – SHAPING:

  • After 8hrs, your sourdough dough should’ve risen 1.5x its size and should hold its shape after folding.
  • Shape your sourdough dough and then place into your proofing basket

Step 5 – COLD PROOFING:

  • Cover your dough and cold proof your dough in your fridge at 36F for min 8hrs, max 20hrs

Step 6 – SCORING:

  • When your oven is done preheating at 485-500F,
  • take our your dough out from the fridge,
  • flip it onto parchment paper and score it

Step 7 – BAKING:

  • Immediately bake in a Dutch Oven with the lid on for 20 min at 485-500F;
  • then lower the temp to 450F and bake with the Dutch Oven lid off
  • wait 1-2hrs before cutting into it
  • enjoy!

Notes

For a more detailed explanation of the 7 Steps of Sourdough Baking, please get the Sourdough For Beginners Course

ATTENTION:  To get maximum crispiness, after scoring, place your dough onto your HOT dutch oven.  Spray the dough with cold water and then put 2-3 ice cubes in between the parchment paper and DO.  This will create A LOT of steam (ice cubes needs to be touching the cast iron).  Immediately close with the DO lid and out into the oven.

Sourdough Bread Schedule

Need help With the timing? I made You A Schedule That’ll Help you see the Timeline:

Friday

Preparation

9pm – Feed your sourdough starter

Saturday

1st rise – Bulk Fermentation

9am – Mix ingredients

9:15am – 1st folding session

11:15am – 2nd folding session

1:15pm – 3rd Folding session

2:15pm – Shape dough

3pm – Put dough in fridge

2nd rise – Cold Proofing

3pm – Cold proof for 24hrs

Sunday

Baking Day

2:30pm – Preheat DO in oven

3pm – Score dough

3:01pm – Bake in DO, lid on

3:20pm – Bake in DO, lid off

3:40pm – Done

Beginner Sourdough Bread Tools

Don’t know which sourdough baking tools you need? Checkout my Sourdough Bread Kit and Tools List

Sourdough Bread Kit

Here are my #1 favorite and preferred tools for baking Sourdough Bread. These are the winners of 3 years comparison shopping, research and testing. This is everything I use from start to finish.

Sourdough Starter

Thermometer and Hygrometer

Plastic Bench Scrapers

Metal bench scraper

My Favorite Kitchen Scale

Brod & Taylor Proofer

Stainless Steel Mixing Bowl 10 in

KitchenAid 8q – 4 loaves

Pyrex 11 cup glass

Banneton

“Banneton” $1.25

Flour Sack Towels (better)

Magnetic Bread Lame

Feather Razor

Parchment Paper

The Best Dutch Oven

Bread Knife

Beginner Sourdough Bread Video

Watch This Video of the Beginner Sourdough Bread recipe To Get A Quick Summary Of The Process

Soft Sourdough Pretzels

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Sourdough Bread Recipe: Sourdough Pretzels

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  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6 hrs for your Sourdough Starter to come to peak
  • Fermentation Time: 2hr Bulk Proof + 8hr Cold Proof
  • Cook Time: 15 min
  • Total Time: 10hrs 15 min
  • Yield: 12 Sourdough Pretzels 1x
  • Category: Sourdough Baking
  • Method: Sourdough

Ingredients

Scale

Dough

  • 250g warm water 
  • 100g active sourdough starter
  • 1 tsp salt
  • 1 Tbsp brown sugar
  • 1 Tbsp (14g) melted butter, unsalted
  • 500g AP flour
  • coarse sea salt for sprinkling

Water bath

  • 130g baking soda
  • 2L water
  • 90g honey

Instructions

Step 1 – Feed your sourdough starter

  • Feed your sourdough starter and use when it’s at peak (when it can no longer rise and starter to crater a little)
  • You can use your normal sourdough starter or
  • You can use a sweet stiff sourdough starter to make sure the sandwich bread isn’t sour

Step 2 – Mixing your ingredients together

  • To a stand mixer, mix all of the ingredients in the order you see me listing it above
  • Mix until the sourdough dough is stretchy and smooth
  • Takes around 10 minutes on level 4 (mixer might be dancing)
  • Continue mixing until dough comes together and you have a windowpane

Step 3 –  Bulk Fermentation/Room temp proof/1st Rise

  • Take the dough out with your plastic bench scraper
  • Shape the dough into a taut ball
  • Put it in a bowl, cover
  • Room temp proof for 4 hrs

Step 4 – Shaping

Preparing tools

  • Line two baking sheets with silicone baking mats
  • If using parchment paper, just grease it first

Pretzel shaping

  • Twist and roll the dough into a 20–22-inch rope
  • Form a circle with the dough by bringing the 2 ends together at the top of the circle.
  • Twist the ends together.
  • Bring the twisted ends back down towards yourself and
  • press them down to form a pretzel shape
  • Cover the sheets with a plastic bag and put into the fridge

Step 5 – Cold proof/2nd Rise

  • Cold proof in your fridge overnight (roughly 8-12hrs at 36F)

Step 6 – Water Bath

  • Preheat the oven to 350F
  • Take out the pretzels from the fridge before starting the water bath so they have time to thaw
  • Bring baking soda and 9 cups of water to a boil in a large pot
  • Drop 1–2 pretzels into the boiling water for 20–30 seconds
  • Any longer than that and your pretzels will have a metallic taste
  • Using a slotted spatula, lift the pretzel out of the water
  • Get as much of the excess water to drip off
  • Place pretzel back onto the baking sheet
  • Sprinkle the top with coarse sea salt
  • Repeat with remaining pretzels

Step 7 – Baking

  • Bake for 12–15 minutes or until golden brown
  • Best served warm with butter or cheese sauce

Notes

When shaping the pretzels

  • First, divide into equal pieces, then shape into buns, let it rest for 10-15 min
  • Second, shape the buns into long rope, working from the middle out, let it rest for 10-15 min
  • Then take the rope and shape into a pretzel (it doesn’t have to be perfect)

Sourdough Burger Buns

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Sourdough Burger Buns Recipe

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This is the BUTTER-IEST, most melt-in-your-mouth sourdough burger buns!  You can taste the richness with the first bite.  This recipe was a happy accident as I didn’t realize I DOUBLED the amount of butter I initially intended it to be.  But now, this is how I make it every time, no regrets!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 8hrs for the sweet stiff sourdough starter to come to peak
  • Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
  • Cook Time: Depends on how big the buns are (see notes)
  • Total Time: 24hrs
  • Yield: 18–32 burger buns 1x
  • Category: Sourdough Bread Baking
  • Method: Normal Oven

Ingredients

Scale

Sweet Stiff Sourdough Starter

  • 120g sourdough starter
  • 120g flour
  • 40g water
  • 20g sugar

Sourdough Bread Dough

  • 500g water
  • 300g sweet stiff sourdough starter
  • 180g sugar
  • 15g salt
  • 1100g high protein flour (can be bread flour or AP flour above 11% protein)
  • 227g unsalted butter

Instructions

Step 1 – FEED STARTER/MAKE THE LEVAIN

  • Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar
  • Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little

Step 2 – MIXING

  • In your stand mixer, mix ingredients (except the butter) just until you get a windowpane
  • Then add in the butter. Mix until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – BULK FERMENTATION/1st RISE

  • Roughly shape the dough into a taut ball and put it in a greased bowl
  • Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – COLD PROOFING/2nd RISE

  • Degas and cold proof in your fridge overnight (~8hrs)

Step 5 – SOURDOUGH SHAPING

  • Divide and shape into balls
  • Size of the buns depends on how big you want your burgers to be

For example:

  • 75-85g – makes roughly 32 Sliders
  • 95-100g – makes roughly 24 Medium burger buns
  • 125-130g – makes roughly 18 Big burger buns 

Step 6 – FINAL PROOFING/3rd RISE

  • After shaping, final proof (room temp) the dough on a sheet pan lined with parchment paper, give each bun 2-3 inches to expand (dough can be touching if making sliders)
  • With your palm, press down firmly on each bun so it’s more of a disc shape than a ball (skip if making sliders)
  • Cover lightly because we don’t want it to dry out
  • Final proof this for 4-6hrs at room temp (74F),

Step 7 – SOURDOUGH BAKING

  • Time to bake when it’s risen and jiggly, *almost* doubled in size
  • Egg-wash and bake in a pre-heated 375F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
  • Baking times will depend on how big the buns are,
  • the bigger the bun, the longer it will take to bake
  • the important thing to remember is that each bun will have to be the same size or the buns wont bake evenly
  • you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark
  • depending on the size, baking times vary between 20 min to 50 min –it just depends on how big they are

Notes

This is the most versatile and affordable SD brioche dough –has no eggs, and no milk, but makes up for it with a lot of butter

Use this to make so many things brioche, if you don’t have eggs or milk on hand

Whole Wheat Sourdough Bread

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100% Whole Wheat Sourdough Bread Recipe

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This is the “meal within a slice”, nutritious Whole Wheat Sourdough bread recipe.  It’s not only healthy –but also very filling.

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for your Starter to come to peak
  • Fermentation Times: 4hr room temp proof (70F) + 8hr cold proof (36F)
  • Cook Time: 20 min with the DO lid on + 20 min with the DO lid off
  • Total Time: 12 hrs 40 min
  • Yield: 1 Sourdough Bread 1x
  • Category: Sourdough Bread Baking
  • Method: Dutch Oven steam baking

Ingredients

Scale
  • 500g whole wheat flour
  • 420g water (84% hydration)
  • 100g sourdough starter (20% starter)
  • 10g salt (2% salt)

Instructions

The sourdough bread baking process can be boiled down into 7 Steps:

Step 1 – FEED STARTER:

  • Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

  • In a bowl, mix ingredients together thoroughly until there are no dry clumps

Step 3 – FOLDING DURING ROOM TEMP FERMENTATION:

  • For this particular recipe, our room temp (72F) fermentation will be 4hrs long
  • during this time window, fold your dough until it starts to resist, and
  • then let it rest until you see it start to lose its shape,
  • then fold your dough again until it starts to resist,
  • then let it rest until you see it start to lose its shape,
  • Repeat this until room temp proofing is over (again, 4hrs for this particular recipe)
  • you will prob be able to do 3 sets of folding sessions during this time window

Step 4 – SHAPING:

  • After 4hrs, your sourdough dough should’ve risen 1.5x its size and should hold its shape after folding.
  • Shape your sourdough dough and then place into your proofing basket

Step 5 – COLD PROOFING:

  • Cover your dough and cold proof your dough in your fridge at 36F for max 8hrs

Step 6 – SCORING:

  • When your oven is done preheating at 485-500F,
  • take our your dough out from the fridge,
  • flip it onto parchment paper and score it

Step 7 – BAKING:

  • Immediately bake in a Dutch Oven with the lid on for 20 min at 485-500F;
  • then lower the temp to 450F and bake with the Dutch Oven lid off
  • wait 1-2hrs before cutting into it
  • enjoy!

Notes

For a more detailed explanation of the 7 Steps of Sourdough Baking, please get the Sourdough For Beginners Course

Beginner Sourdough Bread Recipe Schedule

Need help With the timing? I made You A Schedule That’ll Help you see the Timeline:

Saturday
Preparation

  • 12pm – Feed your sourdough starter

1st rise – Room Temp Bulk Fermentation (4 hours)

  • 6pm – Mix ingredients (starter ready after 6 hours)
  • 6:15pm – 1st folding session (fold until dough resists)
  • 7:30pm – 2nd folding session (when dough loses shape)
  • 9:00pm – 3rd folding session (when dough loses shape)
  • 10pm – Shape dough
  • 10:15pm – Put dough in fridge

2nd rise – Cold Proofing (10 hours)

  • 10:15pm Saturday – Start cold proof
  • 8:15am Sunday – Cold proof complete (10 hours)

Sunday Morning
Baking Day

  • 7:45am – Preheat Dutch Oven in oven at 485-500°F
  • 8:15am – Score dough
  • 8:16am – Bake in Dutch Oven, lid on (20 min at 485-500°F)
  • 8:36am – Lower temp to 450°F, bake with Dutch Oven lid off (20 min)
  • 8:56am – Done
  • 10:56am – Ready to slice (after 2-hour cooling)

Fresh bread ready for Sunday brunch!