sourdough bread

Valentine’s Day Heart-Shaped Sourdough Loaf

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There’s something truly special about baking sourdough—it’s a slow, mindful process that transforms simple ingredients into a beautiful, nourishing loaf. This heart-shaped sourdough bread is a perfect way to share love through food, whether for Valentine’s Day, an anniversary, or just because. With its golden, crispy crust and soft, airy crumb, this loaf is not only a treat for the taste buds but also a feast for the eyes.

Sourdough bread has been cherished for centuries, known for its deep flavor, natural fermentation, and gut-friendly benefits. The long fermentation process enhances digestibility while creating a rich, slightly tangy taste that pairs wonderfully with both sweet and savory toppings. This heart-shaped version is a playful twist on a classic, bringing warmth and charm to any table. Whether you’re a seasoned baker or just starting your sourdough journey, shaping your loaf into a heart is a fun and creative way to spread a little extra love. ??

Valentine’s Day Heart-Shaped Sourdough Loaf

Ingredients

  • 500g (4 cups) bread flour
  • 350g (1 ½ cups) water
  • 100g (½ cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

Instructions

1. Mix the Dough (Autolyse)

  • In a large bowl, mix the flour and water until combined. Let it rest for 30-45 minutes.
  • Add the sourdough starter and mix well. Let it rest for 20 minutes.
  • Sprinkle salt over the dough and mix until incorporated.

2. Bulk Fermentation (4-6 hours at room temp)

  • Perform stretch and folds every 30 minutes for the first 2 hours.
  • Let the dough rest and ferment until it has risen about 50%.

3. Shaping the Heart

  • Lightly flour your work surface and gently turn out the dough.
  • Pre-shape into a round and let it rest for 20 minutes.
  • To form a heart:
    1. Shape the dough into an oval.
    2. Use your fingers to pinch a small indent at the top center.
    3. Gently elongate and taper the bottom to create a point.
    4. Tuck the sides slightly to enhance the heart shape.

4. Cold Fermentation (Overnight in the Fridge)

  • Place the shaped dough into a well-floured heart-shaped banneton or a bowl lined with a floured towel.
  • Cover and refrigerate overnight (8-12 hours).

5. Baking the Loaf

  • Preheat the oven to 475°F (245°C) with a Dutch oven inside.
  • Place the dough on parchment paper and gently score the heart shape for definition.
  • Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
  • Remove the lid and bake for 15-20 more minutes until golden brown.

6. Cool and Enjoy!

  • Let the loaf cool completely before slicing.

Soft Sourdough Sandwich Bread

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Soft sandwich sourdough bread is a delightfully tender and versatile loaf. It has a subtle tang from the sourdough starter, a soft crumb that slices easily, and a light, golden crust. This bread is enriched with ingredients like honey and avocado oil which make it softer and less chewy than traditional artisan sourdough. It’s perfect for sandwiches, toast, or even French toast, offering a balance of flavor and texture. You get the tang of sourdough with the softness of traditional bread.

For the best soft sourdough sandwich bread, a kitchen scale ensures your dough has the perfect hydration and ingredient balance, leading to predictable results and a superior loaf! This scale is perfect and affordable! I resisted the scale for a long time but now I see it makes it so much easier!

Why Weighing Ingredients is Better Than Using Cups

  1. Precision:
    • Weight measurements are exact, eliminating variability caused by how ingredients are scooped or packed into a measuring cup. For example, flour can compress or aerate, leading to significant weight differences in a “cup.”
  2. Consistency:
    • Baking is a science, and even small deviations in ingredient ratios can affect the outcome. Weighing ensures consistency every time you bake.
  3. Efficiency:
    • Weighing is quicker and reduces the number of tools used. You can measure directly into your bowl, avoiding multiple cups and spoons.
  4. Universal Accuracy:
    • Recipes using weight measurements are consistent globally, regardless of regional cup sizes (which can vary slightly between countries).
  5. Liquid and Solid Measurements:
    • Weighing works equally well for liquids and solids, removing confusion about measuring sticky or dense ingredients like honey or sourdough starter.

Ingredients:

  • Active sourdough starter: 1/2 cup (100g)
  • Warm water: 1 cup (200g)
  • Avocado or Olive Oil: 1 1/4 tbsp (20 g)
  • Honey: 1 tbsp (20 g)
  • Bread flour: 3 1/2 cups (400 g)
  • Salt: 1 1/2 tsp (8g)

Instructions:

  1. Mix the Dough:
    • Using a stand mixer, combine the sourdough starter, warm water, milk, melted butter, and honey. Stir well to dissolve.
    • Add the bread flour and salt. Mix until the dough comes together into a shaggy ball.
  2. Knead the Dough:
    • Use a stand mixer with a dough hook for about 6-8 minutes.
    • If you don’t have a mixer, mix by hand kneading on counter for 7-8 minutes until smooth.
    • Let the dough sit for one hour covered.
  3. Stretch and Fold:
    • After one hour stretch the dough, turn bowl 1/4 and repeat 3 times.
    • Rest another hour and repeat stretch and fold process.
  4. Bulk Fermentation & Shape the Loaf::
    • Lightly grease a 9×5-inch loaf pan.
    • Place the dough in prepared pan and cover it with a damp towel or plastic wrap.
    • Let it rise at room temperature until it doubles in size, about 8-10 hours (depending on the temperature and the activity of your starter).
  5. Bake the Bread:
    • Preheat your oven to 375°F (190°C).
    • Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.
    • Optional: Brush the top with melted butter immediately after baking for a softer crust.
  6. Cool and Slice:
    • Remove the bread from the pan and let it cool completely on a wire rack before slicing.

This bread is soft, slightly tangy, and perfect for sandwiches. Enjoy!

Sourdough Bread

/ embracingspirit / Leave a comment

I am a tad late to the sourdough bread frenzy but now that I am all in, it’s been so fun. I have seen so many people explain why to eat sourdough bread and I just didn’t get it. Until I did.

I have never been a big sandwich or bread eater so it’s more of a hobby than a homestead mission. My loaves may not be the perfection instagram worthy photo yet, but they taste delicious and work for my family.

Why bake/eat sourdough bread?

There are so many benefits to sourdough. Plus, it is so fun to make and the extra goodies that you can bake make it so versatile.

Here are my top 20 reasons:

  1. Prebiotics: Sourdough fermentation increases the availability of prebiotic fibers, which promote healthy gut bacteria and aid digestion.
  2. Reduced Gluten Content: Fermentation breaks down some gluten proteins, making them easier to digest for individuals with mild gluten sensitivities.
  3. Enzyme Activity: The fermentation process activates enzymes in the sourdough, which help break down complex carbohydrates and proteins, aiding digestion.
  4. Phytic Acid Reduction: Sourdough fermentation reduces phytic acid, a compound that can impair mineral absorption and cause digestive discomfort.
  5. Improved Nutrient Absorption: Sourdough fermentation enhances the body’s ability to absorb important nutrients like iron, zinc, and magnesium.
  6. Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular bread, resulting in more stable blood sugar levels and sustained energy.
  7. Acetic Acid: The acetic acid produced during sourdough fermentation can improve digestion by supporting the production of digestive enzymes.
  8. Lactic Acid Production: Lactic acid produced in sourdough fermentation supports healthy gut bacteria and aids digestion.
  9. Alleviation of Digestive Disorders: Some individuals with digestive disorders, such as irritable bowel syndrome (IBS), report improved symptoms when consuming sourdough bread.
  10. Increased Mineral Bioavailability: Sourdough fermentation increases the bioavailability of minerals present in the bread, making them easier for the body to absorb and utilize.
  11. Reduced FODMAPs: The fermentation process of sourdough helps break down fermentable carbohydrates, reducing their presence in the final bread product and making it more tolerable for individuals with FODMAP sensitivities.
  12. Reduced Antinutrients: Sourdough fermentation reduces antinutrients like phytates and lectins, which can interfere with digestion and nutrient absorption.
  13. Balanced Acid-Base Ratio: Sourdough bread has a more balanced acid-base ratio, reducing the risk of acid reflux and indigestion.
  14. Improved B-vitamin Production: Sourdough fermentation increases the production of B-vitamins, which play a crucial role in digestion and overall health.
  15. Enhanced Flavor: The complex flavors developed during sourdough fermentation can stimulate the production of saliva and digestive enzymes, aiding digestion.
  16. Extended Fermentation: Longer fermentation times commonly used in sourdough baking allow more thorough breakdown of proteins and starches, making the bread easier to digest. 48 hours is optimal for cold retarding in the fridge.
  17. Natural Preservatives: Sourdough contains naturally occurring preservatives like acetic and lactic acids, which help prevent spoilage and promote digestive stability.
  18. Reduced Additives: Sourdough bread often uses fewer additives and preservatives compared to commercially produced bread, making it easier on the digestive system.
  19. Milder Wheat Allergy Symptoms: Some individuals with wheat allergies report milder symptoms when consuming sourdough bread due to the fermentation process altering the proteins.
  20. Personal Digestive Tolerance: While these reasons generally suggest that sourdough bread is easier to digest, individual tolerance can still vary based on specific digestive issues and personal sensitivity

Credit to Dr Dawn M. O’Brien Taylor

I have tried many sourdough recipes but have found this simple one to be my fave:

  • 100g of “starter” *tons of how to make out there. It takes patience or a friend who has a healthy starter.
  • 300g of all purpose flour
  • 500g water
  • 10g salt

I feed my little starter and wait for it to double (usually 3-4 hours). When it has I add it to the mixing bowl, add the water flour and salt, and mix with a danish wisk until shaggy or 30 minutes. Then every 30 minutes I stretch and fold the dough (this is where the magic happens). I do four sets of folds. Then I plop it back into the oven on the proofing setting for about 2-3 hours. If your oven doesn’t have that setting, place bowl on the counter covered up and it will take more like 5-6 hours of bulk proofing.

Once it is doubled in size, then remove it from the bowl to a floured surface. Fold the dough like an envelope and then roll the entire envelope into a log shape, then to make it a circle begin dragging it along counter to seal the seams and create a perfect round. Toss into a banneton basket and close seam by pinching. Place into your refrigerator covered for up to 3 days! This method I have found in my busy life works the best because I can let it cold ferment in fridge until I am ready then bake. I usually mix on Friday and bake on Sunday.

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