Gingerbread Sourdough Bread
This Gingerbread Sourdough Bread combines the cozy flavors of gingerbread with a tender, chewy sourdough loaf. Made with active starter, molasses, and warm spices, it’s perfect for the holiday season.
Servings 12 slices
Calories 196kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- ⅓ cup (110 grams) unsulphered molasses
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table salt
- 1 tablespoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 tablespoon ground cinnamon DO NOT mix into the dough; sprinkle into dough while shaping
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- About 6–12 hours before mixing, feed your sourdough starter so it’s bubbly, active, and doubled in size. In a warm space (75°F) this may take 6 hours; in a cooler kitchen (65–68°F) it could take 12+ hours.
- In a large bowl, whisk together the warm water, sourdough starter, and molasses until dissolved. Add the flour, salt, and all spices except cinnamon, kneading until no dry flour remains. Cover and let the dough rest for 20 minutes.1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ⅓ cup (110 grams) unsulphered molasses, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon ground ginger, ½ teaspoon allspice, ½ teaspoon cloves, ¼ teaspoon nutmeg
- With lightly damp hands, lift one side of the dough, stretch it upward, and fold it over. Rotate the bowl 90° and repeat for all four sides. Gather the dough into a rough ball. Flip it seam-side down in the bowl, cover, and rest for 20 minutes. Repeat this stretch-and-fold process three more times, resting 20 minutes between sets.
- Cover the dough and let it rise until roughly doubled in size and is slightly jiggly with visible fermentation bubbles. This can take 4–12+ hours depending on your starter's strength and kitchen temperature. Using a straight-sided container can help you track the rise.
- Turn the dough onto a floured surface and gently stretch into a rectangle. Sprinkle the cinnamon evenly over the surface. Fold the long sides toward the center, then fold the short sides in (like folding a letter). Flip seam-side down and shape into a round or oval loaf. Note: this dough is shaped just once to help keep the cinnamon contained inside.1 tablespoon ground cinnamon
- Dust a proofing basket generously with rice flour and place the dough seam-side up inside. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place a lidded Dutch oven inside your oven and preheat to 450°F. Once the oven reaches temperature, let it heat another 30–60 minutes.
- Turn the dough out onto a double sheet of parchment or a bread sling (or both) to prevent the bottom from burning (molasses caramelizes quickly). You can also place a baking sheet on the rack below the Dutch oven to buffer the heat. Score the dough as desired, place 2 ice cubes in the Dutch oven for steam, and carefully transfer the dough inside using the sling or parchment. Cover with the lid and bake 45 minutes, then remove the lid and bake an additional 5–10 minutes for a deeper crust color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store bread (sliced or whole) in a bread box or airtight container for up to 3 days at room temperature. Freeze sliced bread in a freezer-safe bag for up to 3 months. Defrost at room temperature or rewarm in the toaster, oven, or microwave.
Nutrition
Serving: 1slices | Calories: 196kcal | Carbohydrates: 40.5g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 340mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 5.5g | Calcium: 31mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
