Sourdough Crescent Loaf Recipe
A crescent-shaped handmade sourdough loaf that is tender on the inside and crispy on the outside. This recipe produces a rich flavor that is perfect for breakfast, sandwiches, or festive dinners since it employs natural fermentation instead of artificial yeast. Ideal for people who enjoy gorgeous, rustic, tangy sourdough bread with a striking twist, this bread is made for intermediate bakers.
Equipment
- 1 Digital scale
- 1 Mixing Bowl
- 1 Dutch oven
- 1 Bench scraper
- 1 Parchment paper
- 1 Lame or sharp knife
Ingredients
- 150 g Active sourdough starter
- 400 g Bread flour
- 270 g Filtered water
- 10 g Sea salt
- 30 g Unsalted butter
- 1 tsp Honey
Instructions
- Starter for FoodFour to six hours before using, feed your sourdough starter. It should pass the float test and be bubbly and lively.
- Combine the dough.In a large basin, combine starter and water. Add flour and stir until shaggy. Take a half-hour break (autolyze).
- Add salt and butter.To the dough, add the softened butter and salt. By hand, thoroughly mix until combined.
- Fold and Stretch Do three to four sets of stretch-and-folds every half hour for four to five hours at room temperature.
- Fermentation in the Cold: Spoon dough into a container. For overnight sourdough fermentation, place in the refrigerator for 12 to 16 hours.
Notes
For a denser, nuttier taste, you can use up to 50% whole wheat flour instead of bread flour. Are you looking for a vegan version? Substitute maple syrup and plant-based butter for honey. Slices can be frozen separately for up to two months or stored in a bread box for up to three days. Perfect for holiday tables, sandwiches, or heated with herbs and olive oil.