Savory Stuffing Sourdough Bread
A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.
A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.
- 2 tsp salt
- 1/2 tsp ground black pepper
- sofrito ingredients
- 2-3 tbsp olive oil (light or regular not extra virgin)
- 1 medium onion (140g)
- 3 cloves of garlic (12g)
- 1 stalk celery (50g)
- 1 tbsp dry sage
- 1 tbsp dry thyme
- dough ingredients
- 275 g bread flour (2 1/4 cups)
- 175 whole wheat flour (1 1/2 cups)
- 360 g water (1 1/2 cups)
- 80 g active and fed starter (1/3 cup)
- 75 g dried cranberries (2/3 cup) *i like cranberry i
- Carbohydrate 3.76862833592078 g
- Cholesterol 0 mg
- Fat 0.506936667209889 g
- Fiber 2.15888331902861 g
- Protein 0.598775000452898 g
- Saturated Fat 0.232936666966185 g
- Serving Size 1 1 recipe (21g)
- Sodium 2.23666666713533 mg
- Sugar 1.60974501689216 g
- Trans Fat 0.127626666755713 g
- Calories 17 calories
Step-by-step
- Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
- Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
- Mix together the flours, salt, cranberries and half the sofrito.
- Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
- Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
- Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half.
- Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
- Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
- Lay your dough in the basket, seam side down and cover the basket with plastic.
- Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
- Preheat the oven and baking vessel thirty minutes before the proofing time is up.
- Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
- Bake until the internal temp is around 205 F / 96 C: 20 minutes at 500 degrees, lid on; 10 minutes at 450 degrees, lid on; 10 minutes at 450 degrees, lid off
My Savory Sourdough Stuffing Bread Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But when the craving for something warm, comforting, and undeniably delicious hits, I know I can always rely on a good sourdough recipe. This Savory Stuffing Sourdough Bread is my latest obsession, a perfect blend of rustic charm and familiar Thanksgiving flavors. It's far from your average loaf; this bread is bursting with the savory goodness of onion, garlic, celery, and herbs, creating a taste that instantly transports me to a cozy autumn evening.
The process, while involving a bit of waiting (the sourdough starter needs its time!), is surprisingly straightforward. The recipe’s genius lies in its simplicity. You start by making a classic sofrito – a fragrant base of sautéed vegetables and herbs that forms the heart of the bread's flavor. This aromatic mixture is then incorporated into a wonderfully simple sourdough dough. I absolutely love the texture of this bread. The sourdough provides a pleasant tanginess that perfectly complements the savory sofrito. The crust develops a beautiful golden-brown color during baking, adding a delightful crunch to the soft, airy interior.
What makes this bread truly special is its versatility. It’s fantastic as a side dish, simply toasted and slathered with butter. I've also used it for sandwiches, creating some incredibly flavorful combinations. The hearty texture and robust taste of this bread make it a wonderful addition to soups, stews, or even charcuterie boards. Imagine pairing it with a creamy tomato soup on a cold winter's day – absolute perfection! It's the kind of bread that can easily elevate a simple meal into something extraordinary. The subtle sweetness of the cranberries provides a lovely contrast to the savory elements, adding another layer of complexity to the overall taste.
Beyond the taste and versatility, this bread holds a special place in my heart because it represents a moment of mindfulness and self-care within my busy schedule. The process of kneading the dough, watching it rise, and the satisfying smell of baking bread fills me with a sense of calm and accomplishment. It's a reminder that even in the midst of chaos, there's always room for something delicious and self-nurturing. So, the next time you are looking for a baking project that is both rewarding and delicious, give this Savory Stuffing Sourdough Bread a try. You won't be disappointed!
Tips and Tricks: One thing I’ve learned over the years is to trust the process. Sourdough baking takes patience, and it's essential to allow the dough to rise completely for the best results. Don't rush the process – the extra time is worth it for a beautifully risen, flavorful loaf. I also highly recommend using a good quality sourdough starter. A healthy, active starter is essential for achieving the perfect texture and tang. And finally, don’t be afraid to experiment with the herbs and spices. Add some chopped rosemary, or maybe a pinch of red pepper flakes for a spicier kick. The beauty of baking is in its adaptability.
This recipe is not just a recipe; it's a journey. A journey from flour and water to a warm, inviting loaf of bread that embodies comfort, flavor, and the satisfaction of creating something delicious from scratch. This is more than just bread; it's a symbol of home, warmth, and the simple pleasures of life. It's a taste of Thanksgiving all year round, a testament to the magic of sourdough baking. So, gather your ingredients, put on your favorite music, and prepare to embark on this culinary adventure with me! This bread is more than just sustenance; it's an experience. It's a slice of happiness, baked with love and care.
