Dessert Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Kitchen scale
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Dough scraper
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan or 1 oval Dutch oven
- 1 sheet parchment paper
- 1 sharp knife or lame
- 1 Cooling rack
- 1 plastic wrap or reusable cover
Ingredients
- 150 gram active sourdough starter 100% hydration
- 260 gram whole milk lukewarm
- 80 gram granulated sugar
- 60 gram unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 420 gram bread flour
- 6 gram fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 80 gram dark chocolate chips
- 60 gram dried cranberries
- 40 gram chopped toasted pecans
- 15 gram unsalted butter melted for brushing
- 1 tablespoon coarse sugar for topping
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, lukewarm milk, granulated sugar, melted butter, egg, and vanilla extract until smooth.
- In a medium bowl, combine the bread flour, fine sea salt, and ground cinnamon, then add this dry mixture to the wet ingredients.
- Stir with a wooden spoon or spatula until a shaggy dough forms and no large dry patches of flour remain.
- Cover the bowl and let the dough rest for 30 minutes at room temperature to hydrate.
- After resting, perform a series of stretch-and-folds in the bowl until the dough becomes smoother, about 1–2 minutes.
- Gently knead in the chocolate chips, dried cranberries, and chopped toasted pecans until evenly distributed.
- Cover the bowl and let the dough rise at room temperature for 3–4 hours, performing 2–3 sets of stretch-and-folds every 45–60 minutes in the first 2 hours.
- When the dough has risen by about 50% and looks aerated, transfer it to a lightly floured surface.
- Shape the dough into a tight loaf suitable for your 9x5-inch pan or into a round or oval for baking in a Dutch oven.
- Line the loaf pan or Dutch oven with parchment paper and place the shaped dough seam side down into the prepared vessel.
- Cover well with plastic wrap or a reusable cover and refrigerate for 8–10 hours or overnight for the final proof.
- When ready to bake, remove the dough from the refrigerator and let it sit at room temperature while you preheat the oven to 400°F (200°C).
- If using a Dutch oven, place it in the oven to preheat for at least 30 minutes.
- Uncover the dough, brush the top with melted butter, and sprinkle evenly with coarse sugar.
- Score the top of the loaf with a sharp knife or lame to allow for controlled expansion.
- If using a Dutch oven, carefully transfer the dough with parchment into the hot pot, cover, and bake for 20 minutes, then uncover and bake 15–20 minutes more until deep golden brown; if using a loaf pan, bake uncovered for 35–40 minutes until golden and cooked through.
- Remove the bread from the oven and immediately transfer it to a cooling rack.
- Let the dessert sourdough bread cool completely for at least 1 hour before slicing to allow the crumb to set.
Notes
For best results, ensure your sourdough starter is very active before mixing the dough, as the enrichment from butter, sugar, and egg can slow fermentation; adjust proofing times based on your kitchen temperature and use the dough’s appearance—puffy, airy, and about 50–75% risen—rather than the clock alone. If the add-ins feel like they are tearing the dough, chill them first and incorporate gently after some gluten has developed. You can customize flavors by swapping cranberries for other dried fruits, altering spices, or adding citrus zest; just keep total mix-ins similar to avoid weighing the dough down. Leftover bread stays soft if wrapped tightly once fully cool and can be revived by toasting or briefly warming in the oven, and slightly stale slices make excellent French toast or bread pudding.
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