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Lazy Sourdough Focaccia

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Sourdough Bread Recipe: Sourdough Focaccia

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5 from 1 review

Sourdough Focaccia is basically a sourdough savory donut –and probably the easiest sourdough bread recipe ever… you mix, wait, pour, wait and bake.  Because it’s such high hydration, it’s difficult to fold, so I barely even try.  And guess, what?  It’s still perfect every time!  How easy is that?!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for the sourdough starter to come to peak
  • Fermentation Time: 10hr bulk proof + 2-3hr final proof
  • Cook Time: 25 min
  • Total Time: 13hrs
  • Yield: 1 Sourdough Focaccia (9x9 pan) 1x
  • Category: Sourdough Baking
  • Method: Regular Oven Baking

Ingredients

Scale

450g water

75g sourdough starter

500g bread flour

10g salt

Instructions

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
  • Cover

Step 3 – BULK PROOF:

  • For this particular recipe, our bulk proof (73F) fermentation will be 10hrs long
  • during this time window, do at least 2 coil folding sessions
  • this dough is at 90% hydration, so
  • we are not expecting the dough to take any shape
  • we’re just giving it some dough strengthening

Step 4 – SHAPING:

  • After 10hrs, your sourdough dough should’ve risen 1.5-1.75x its size in your bowl
  • Grease your 9×9 pan (like a brownie pan) with olive oil, as much as your heart desires
  • Pour the dough into your pan
  • Drizzle more olive oil on top
  • Dimple the oil into the dough with the tips of your fingers
  • If you want to add toppings, now’s the time (just dimple them on top of the dough along with the olive oil)

Step 5 – FINAL PROOF

  • Cover your dough and final proof (73F) your dough for max 3hrs

Step 6 – BAKING:

  • Bake for 25-30 min at 450F;
  • enjoy!

Sourdough Blueberry Bagels

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Sourdough Bread Recipe: Sourdough Blueberry Bagels

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This sourdough bread recipe is one of my favorites!  My FIL requests this every week for breakfast, he loves it so much!  I basically adapted my NYC style sourdough bagel recipe to accommodate all the blueberries I’m stuffing into it.  DELISH!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-8hrs for the sourdough starter to be ready
  • Fermentation Time: 5hr bulk proof + 8-18hr cold proof
  • Cook Time: 10min lid on + 10min lid off
  • Total Time: 13-23hrs
  • Yield: 6 bagels 1x
  • Category: Sourdough Baking
  • Method: Dutch Oven or Open Bake

Ingredients

Scale

280g water

10g salt

20g sugar

120g Stiff Sourdough Starter (50% hydration –you can use a normal sourdough starter, but it will make the dough a little difficult to shape.  The stiffer the starter, the stiffer the dough will be)

500g white bread flour

1 cup or more of roughly chopped up FROZEN blueberries (be careful not to chop it up too much)

Instructions

Step 1 – Make a stiff sourdough starter (50% hydration)

  • Take 45g of your original sourdough starter
  • + 50g of bread flour
  • + 25g water
  • =120g of stiff sourdough starter that we need in this recipe

Step 2 – Mix the dough ingredients

  • In a mixer, mix dough ingredients together
  • It’s a really stiff dough, so it will be tough to mix by hand, but doable —just make sure there are no hard clumps
  • Add your roughly cut up frozen blueberries last and mix JUST UNTIL it’s incorporated

Step 3 – Bulk Proof/1st Rise

  • Dump onto your table and roughly knead into a ball,
  • put in a bowl seam side down, cover,
  • rest for 5hrs in a 72F room
  • calibrate your times if your room is colder or warmer, do your best guess.

Step 4 – Shaping

  • Uncover, de-gas (punch down the dough) and divide into 6 pieces.
  • Shape into bagels…

What professionals do:

  • Roll dough into a log. Place one end on top of the other.  With your palm, roll the ends together until they become one.
  • I’ve never had success with this (maybe because I’m too much of a novice), I always end up with misshapen bagels

The bagel shaping method I’ve had the most success with:

  • The snake eating its own tail method
  • Rolling dough into a log. 
  • Flatten one end of the log. 
  • Then roll the opposite end of the log little smaller. 
  • Take the flat end and wrap it around the other end (like a snake eating its own tail)
  •  Pinch the seams.
  • Put bagels on a tray that’s been dusted with cornmeal —this will prevent sticking.

Step 5 – Cold Proofing/2nd Rise

  • Cover entire tray with a plastic bag
  • put in your fridge for cold proofing,
  • min 8hrs, max 18hrs.

Step 6 – Boiling the dough

  • Preheat your oven to 475°F (245°C) with convection or 500°F (260°C) without convection.
  • Boil water in a WIDE pot. Add 2 Tbsp of molasses. Not too much.
  • Put cooling tray next to the pot because you will be placing the bagels immediately there after boiling.
  • Take bagels out of the fridge and boil each side of 1 bagel for 30 sec.
  • Place on a cooling tray
  • Gently transfer the bagels onto your Dutch oven lined with parchment paper

Step 7 – Baking

  • Bagels are best baked in 2 parts
  • The first part with steam, the second part without to develop the crust.
  • The steam helps the dough thoroughly bake before the crust burns.
  • You can use your Dutch oven to bake your bagels OR use the open bake method.
  • Bake with DO (lid on) at 500F for 10 min.
  • Then turn down your oven to 450F, bake with lid off for 10 min.
  • Put bagels on a cooling rack for 20ish min.  Enjoy.

Sourdough Sandwich Bread

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The Sourdough Sandwich Bread Recipe You’ll Use Forever

Always Reliable Sourdough Sandwich Bread Recipe

Sourdough bread is easier to make than you think!

With this recipe, you can easily whip up a delicious loaf of Sourdough Sandwich Bread right in your own kitchen, without any overwhelming steps. It’s really quite simple straightforward, you’ll see!

This is an easy and delicious Sourdough Bread recipe that will forever be a staple in your kitchen!

Sourdough Sandwich Bread Recipe

Make delicious homemade sourdough bread with this simple recipe perfect for beginners

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Everyday Sourdough Sandwich Bread

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5 from 10 reviews

I haven’t bought sandwich bread in over 7 years because of this sourdough bread recipe!  It’s such a staple in my house because even though I make sourdough bread (artisan loaves) everyday, my kids really prefer sourdough sandwich bread.  They love it so much, they even eat the crust!

  • Author: Roselle Blore
  • Prep Time: 4-6 hrs for Starter to get active
  • Fermentation Time: 4hr Bulk Proof + 8hr Cold Proof + 4hr Final Proof
  • Cook Time: 45 min at 375F
  • Total Time: 16-20hrs
  • Yield: 1 Sourdough Bread 1x
  • Category: Sourdough Sandwich Bread
  • Method: Sourdough Baking
  • Cuisine: Bread Baking

Ingredients

Scale
  • 265g water
  • 100g active sourdough starter
  • 1 Tbsp honey
  • 500g All Purpose flour
  • 7g salt
  • 56g stick butter (½ stick)

Instructions

  1. Feeding your starter – 4-8hrs
    • Feed your sourdough starter and use when it’s at peak
  2. Mixing – 15 min 
    • To a stand mixer, mix all of the ingredients in the order you see me listing it above
    • Takes around 10 minutes on level 2-3 (mixer might be dancing)
    • Continue mixing until you have a windowpane
  3. Bulk Fermentation – 2hrs
    • 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 2 hrs
  4. Cold proof – 8-12hrs
    • Put the dough in your fridge overnight (roughly 8-12hrs)
  5. Shaping – 5 min
    1. Option 1 – normal 1 log
      • Shape the sourdough dough by rolling the dough flat into a rectangle
      • Then simply roll it up into a log
      • Pinch the seam a little
      • Place the log into a parchment lined or buttered loaf pan
      • Cover lightly so it doesn’t dry out
    2. Option 2 – cute 3 logs
      • Divide the sourdough dough into 3 equal parts
      • Roll the dough flat into a rectangle, they should be the width of the pan
      • Roll each dough into a short logs
      • Pinch the seam a little
      • Place the short logs into a parchment lined or buttered loaf pan
      • Cover lightly so it doesn’t dry out
  6. Final proof – 2-4hrs
    • After shaping, final proof your dough at room temp for 2-4 hours, or until *almost* doubled
  7. Bake – 40-45 min
    • Bake at at 375F for 45 min (start checking on it around 40 min) or until golden on top

Notes

  1. Swapping ingredients?
    • swap butter for coconut oil
  2. Crust too dull or pale?
    • Egg wash the dough before baking
  3. Conversions
    • 1 stick of butter = 113g
  4. Crust too hard and looks burnt?
    • Brush the top of the bread with milk to soften the top
  5. Too sour?
    • use a sweet stiff sourdough starter instead

Sub Sandwich Bread / Hoagie Rolls

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Discover the Best Sub Sandwich Bread / Hoagie Rolls

Bake Bakery-Worthy Sourdough at Home with My Foolproof Sourdough Starter Feeding Ratios Explained Recipe

Elevate your sandwich game with my foolproof sourdough sub sandwich roll recipe – they’re easy to make, unbelievably delicious, and sure to impress everyone who takes a bite.

Ah yes, sourdough hoagie rolls – a true staple in my repertoire that’s always a crowd-pleaser! These delectable rolls are not only incredibly delicious, but also incredibly versatile.

When you bite into one of these sourdough hoagie rolls, you’re greeted with a crisp, golden crust that gives way to a soft, pillowy interior.

They make the perfect vessel for classics like meatball subs or Italian cold cuts, but also shine when stuffed with chicken salad, roasted veggies, or even just a simple spread of your favorite condiments.

I can’t tell you how many times my friends and family have raved about these sourdough hoagie rolls.

They’re one of those recipes that seem like they must be complicated, but in reality, they come together in a snap with just a few pantry staples.

Once you master this sourdough hoagie roll recipe, you’ll be able to whip up batches anytime the craving strikes. They freeze beautifully too, so you can always have a stash on hand for quick, delicious sandwiches. Trust me, this is a recipe you’ll turn to again and again!

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Sourdough Bread Recipe: Hoagie Rolls

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  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for the sourdough starter to come to peak
  • Fermentation Time: 2hr room temp proof + 8hr cold proof + 2hr final proof
  • Cook Time: 20 min
  • Total Time: 18hrs 20min
  • Yield: 4 LARGE hoagies or 6 MEDIUM hoagies 1x
  • Category: Sourdough Baking

Ingredients

Scale

500g Bread Flour

125g Sourdough Starter

150g Water

125g Milk

25g Olive Oil

25g Agave Syrup

10g Sea Salt

11g Diastatic Malt Powder (optional)

Instructions

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 stand mixer, combine your ingredients together

Step 3 – BULK FERMENTATION/1st RISE:

  • Shape the dough into a taut ball and  let it proof at room temp (70F) for 2hrs

Step 4 – COLD PROOFING/2nd RISE:

  • Then put it in your fridge to cold proof overnight (8hrs)

Step 5 – SHAPING:

  • Take out the cold dough and divide into 4 or 6
  • then shape into tight logs, make sure you pinch the seams

IMPORTANT:

  • If using a Dutch Oven to bake, place EACH dough seam side down on a folded up piece of parchment paper (you will use the parchment paper ends to lift the dough INTO the Dutch Oven
  • If using the Open Bake method, simply line a baking tray with parchment paper and place each dough seam side down there, spaced evenly apart

Step 6 – FINAL PROOFING/3rd RISE:

  • Let that proof at room temp until *nearly* double in size. 
  • Not double, just *almost* double. 
  • Will take 2-4hrs.  Just watch carefully.

Step 7 – SCORING THEN BAKING:

  • Then, preheat your oven at 425F.
  • When your oven is ready, score each hoagie roll with a blade
  • You can slice once all the way down the middle or
  • Slice diagonally in short strokes down the hoagie (like you see in the pics)
  • Bake with steam for 10 min, and then without for 10 min.

If you have a Dutch oven:

  • This means baking in your DO with the lid on for 10 min, and then lid off for 10 min

If no Dutch oven:

  • This means you are using the “open bake method,” which just means you are turning your entire oven into a gigantic Dutch oven
  • This means baking with a steam tray (hot water in a pan) for 10 min and then take that tray out for 10 min.

Notes

  • Brush with egg wash if you want a golden shine.
  • The hoagie will not be sour when you nail down your fermentation.
  • If you want to take extra measures for it to not be sour, consider using a sweet stiff sourdough starter.

Soft & Fluffy White Sourdough Bread

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Soft & Fluffy White Sourdough Bread Recipe

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This is my, soft, fluffy White Sourdough bread recipe.  It’s my #1 Best-Selling sourdough bread because it’s most like sourdough sandwich bread.  The inside is soft, fluffy and pillowy, while the crust is crispy and not too hard.  A crowd pleaser –even picky kids approve!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for your Starter to come to peak
  • Fermentation Time: 8hr room temp proof (70F) + 12-24hr 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 bread flour
  • 50g whole wheat flour
  • 50g white rice flour
  • 335g 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:

  • 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 (70F) fermentation will be 8hrs 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, 8hrs 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 12hrs, max 24hrs

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

My Favorite Sourdough Bread

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Country Sourdough Bread

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This is the original, timeless Country Sourdough bread recipe.  It’s a very delicious and tasty Sourdough Bread recipe you can always fall back to.  It’s my favorite sourdough bread to bake!

  • Author: Roselle Blore @howtomakesourdough
  • Prep Time: 4-6hrs for your Starter to come to peak
  • Fermentation Time: 5hr bulk fermentation + 8-10hr cold proof (36F) OR 1-2hr room temp proof
  • Cook Time: 20 min with the DO lid on + 20 min with the DO lid off
  • Total Time: 22hrs 40 min
  • Yield: 1 Sourdough Bread 1x
  • Category: Sourdough Baking
  • Method: Dutch Oven steam baking

Ingredients

Scale
  • 400g bread flour
  • 100g whole wheat flour
  • 360g water (72% 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 5hrs

  • Fold your dough at least 2-4 times in 5 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 – 8-10hrs – Cold proof your dough in your fridge at 36F (ideal, preferred)
  • Option 2 – 1-2hrs – 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!

Sourdough Bread Schedule

Here’s an example schedule so you can visualize the timing of events in the tutorial. You are going to feed your starter and make dough on the same day (Saturday) and bake the next day (Sunday).

Saturday

Preparation

9am – Feed your starter

1st rise – Bulk Fermentation

3pm – Mix ingredients

4pm – 1st folding

5:30pm – 2nd folding

7pm – 3rd folding

8pm – Shape dough

8-9pm – Put dough in fridge

2nd rise – Cold Proofing

9pm – Cold proof for 12hrs

Sunday

Baking Day

8:30am – Preheat DO in oven

9am – Score dough

9am – Bake in DO, lid on

9:20am – Bake in DO, lid off

9:40am – Done

Sourdough Brioche

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Sourdough Bread Recipe: Brioche

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5 from 2 reviews

This is the RICHEST, most decadent sourdough dough!  It’s ONE sourdough bread recipe that you can use to make so many sourdough sweet breads:

  • sandwich bread
  • hawaiian rolls
  • hot dog buns
  • burger buns
  • challah
  • chocolate babka
  • cinnamon sticky buns
  • donuts
  • I mean, I could go on and on…
  • 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 what you’re making
  • Total Time: 24hrs
  • Yield: Depends on what you’re making
  • 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

  • 100g milk
  • 300g sweet stiff sourdough starter
  • 70g sugar
  • 8g salt
  • 3 eggs (165g)
  • 400g high protein flour (can be bread flour or AP flour above 11% protein)
  • 140g 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)
  • Roughly shape the dough into a taut ball and put it in a greased bowl

Step 3 – BULK FERMENTATION/1st RISE

  • Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)
  • You can skip this step and put the dough directly in the fridge, just extend your cold proof or final proof

Step 4 – COLD PROOFING/2nd RISE

  • Degas and cold proof in your fridge overnight (~8-12hrs)

Step 5 – SOURDOUGH SHAPING

  • This is where you have many options
  • sourdough brioche dough is so versatile, you can make any sourdough sweet bread out of this recipe
  • the difference is in the shaping
  • and the shaping dictates how long to bake and how high the temp

For example:

  • Dinner rolls – divide the dough into equal balls and shape into buns
  • Burger buns – divide the dough into larger balls and shape into buns
  • Hot dogs – divide the dough into equal parts and roll tightly into logs, pinch the seam
  • Challah – divide the dough into 3-5 parts, roll into logs, and then braid the dough
  • Donuts – roll the dough into a rectangle, punch out circles with a cookie cutter, final proof and then fry the dough

Step 6 – FINAL PROOFING/3rd RISE

  • After shaping, final proof (room temp) the dough on the vessel it will be baked in
  • 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 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
  • Like I said above, baking times will depend on your shaping,
  • the bigger the baking vessel, the longer it will take to bake (like a loaf pan)
  • the bigger the shaping of the dough, the longer it will take to bake (like challah, sandwich bread, babka, etc.)
  • the shorter and wider the baking vessel, the shorter it will take to bake (like a sheet pan)
  • the smaller the shaping of the dough, the shorter it will take to bake (small dinner rolls, crescent rolls, etc.)
  • you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark
  • depending on what you are making, baking times vary between 20 min to 50 min –it just depends on what you are baking

Sourdough Cinnamon Buns

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Sourdough Bread Recipe: Cinnamon Buns

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These are most decadent and rich sourdough cinnamon buns you’ll ever have!  The dough is made of a very rich sourdough brioche bread that smells like cookie dough!  And the cinnamon filling is even elevated with extra *secret* spices, check it out…

  • 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: 20-25 min
  • Total Time: 24hrs
  • Yield: 8 large sourdough cinnamon buns 1x
  • Category: Sourdough

Ingredients

Scale

Sweet Stiff Sourdough Starter

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

Sourdough Bread Dough

  • 100g milk
  • 300g sweet stiff sourdough starter
  • 70g sugar
  • 8g salt
  • 3 eggs (165g)
  • 400g high protein flour (can be bread flour or AP flour above 11% protein)
  • 140g unsalted butter

Filling

  • 1 Tbsp Pumpkin Spice
  • 1.5 Tbsp Water
  • 100g Butter (I used salted, it’s better I think)
  • 100g Powdered Sugar

Pumpkin Spice (if making your own)

  • 1.5 Tbsp Cinnamon
  • 1 tsp Ginger
  • 3/4 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Allspice
  • 3/4 tsp Cardamom

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

  • Prepare your filling
  • Shape your dough by rolling it out into a rectangle, ½ inch thick
  • Spread your filling evenly, leaving a ½ inch border on the sides
  • Gently roll into a log from the bottom up
  • Slice the roll in 1-2″ segments (however tall you like!)

Step 6 – FINAL PROOFING/3rd RISE

  • Put the sourdough cinnamon rolls on baking pan lined with parchment paper,
  • 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 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)

“Whole Wheat” Gluten-Free Sourdough Bread

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“Whole Wheat” Gluten-Free Sourdough Bread Recipe

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Here’s my Gluten-Free Sourdough Bread recipe –it’s made from naturally gluten-free whole grains.  It is most like “whole wheat” sandwich bread, but without the gluten.

  • Author: Roselle Blore @howtomakesourdough

Ingredients

Scale

100g Rice Flour

150g Millet Flour

100g Buckwheat Flour

75g Tapioca Starch

75g Potato Starch

10g Salt

20g Psyllium Husk

10g Ground Flax Seed

200g Gluten-Free Starter

540g Water 

Instructions

Please follow the method of making GF Sourdough Bread here