@victoriamorsew: pt 1 of turning fall drinks into sourdough 😌🍂 🌾 Dough Ingredients: * 50g active sourdough starter * 350g water * 500g bread flour * 10g salt 🧈 Chai Spice Butter: * 1/4c softened unsalted butter * 1/4c dark brown sugar * 1 1/2 tsp ground cinnamon * 1/2tsp ground ginger * 1/4tsp ground cardamon * 1/8tsp ground nutmeg * 1/8tsp cloves * 1/8tsp allspice 🫖 (Optional) Chai Water: Steep 2 chai tea bags (or 1 tbsp loose chai) in 400g boiling water. Let cool. Measure 350g for dough. ⸻ 📝 Method: 1. Mix Dough: Combine starter, water, salt & flour. Let rest 30–45 mins. 2. Bulk ferment 4–6 hrs @ room temp with 3–4 stretch & folds ever 30mins 3. While fermenting, mix the spiced butter swirl and set aside. 4. After bulk, lightly flour surface, gently stretch dough into a rectangle. 5. Spread spiced butter across dough. Roll up like a jelly roll (or letter fold for more even swirl). 6. Rest 20 mins, shape into boule or batard. 7. Cold proof overnight (8–12 hrs). 8. Bake at 450°F in Dutch oven: 20 min covered + 20 min uncovered. 9. Cool completely before slicing (the swirl makes it extra soft!) #Fallbaking #sourdough #chai #fallrecipe #bakingrecipe @King Arthur Baking @Sur La Table

Victoria Morse

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Region: US

Sunday 07 September 2025 02:43:44 GMT