SAVORY STUFFING SOURDOUGH BREAD

Savory Stuffing Sourdough Bread image

A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.

Provided by Melissa Johnson

Categories Recipes

Time 1h30m

Number Of Ingredients 15

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Ingredients

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
1/2 tsp ground black pepper
Dough Ingredients
275g bread flour (2 1/4 cups)
175g whole wheat flour (1 1/2 cups)
360g water (1 1/2 cups)
80g active and fed starter (1/3 cup)
75g dried cranberries (2/3 cup) *I like cranberry in each bite. Some people prefer less and some none. This ingredient is optional. Roasted chestnuts or cooked and crumbled sausage are options too.
2 tsp salt

Steps:

Sofrito
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.
Dough
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 a 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. See the Breadtopia video for more details on folding and shaping.
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. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
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