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faysithole1
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Monday 05 October 2026 09:53:35 GMT
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This week I’m sharing my Crispy Chilli Oil & Green Onion Sourdough, a savoury, flavour-packed loaf with a soft, airy crumb and a delicious punch of chilli oil and onion in every bite. If you love creative sourdough ideas, this combo is seriously worth trying! The full video is on my YouTube channel 😊. Recipe Water: 210g (ml) (initial) + optional:15g (reserved to add with the salt) 60g of active starter Bread flour 285g(12.8% protein) Rye flour 15g Salt 6g Filling 100g chopped fresh green onions (scallions) — need cook them first 1 tsp cooking oil 1/2 tsp white pepper 10–15g crispy chilli oil, try to scoop more chilli flakes than oil. (Use any brand you like) ※I do 4 coil folds, spaced 40–50 minutes apart Baking time Bake 250°C for 20 mins with steam Remove the steam and bake 230°C for another 20 mins For Dutch oven 250°C with lid bake for 20 mins 230°C without the lid bake for 20 mins #sourdough #artisanbread #homebaking
This week I’m sharing my Crispy Chilli Oil & Green Onion Sourdough, a savoury, flavour-packed loaf with a soft, airy crumb and a delicious punch of chilli oil and onion in every bite. If you love creative sourdough ideas, this combo is seriously worth trying! The full video is on my YouTube channel 😊. Recipe Water: 210g (ml) (initial) + optional:15g (reserved to add with the salt) 60g of active starter Bread flour 285g(12.8% protein) Rye flour 15g Salt 6g Filling 100g chopped fresh green onions (scallions) — need cook them first 1 tsp cooking oil 1/2 tsp white pepper 10–15g crispy chilli oil, try to scoop more chilli flakes than oil. (Use any brand you like) ※I do 4 coil folds, spaced 40–50 minutes apart Baking time Bake 250°C for 20 mins with steam Remove the steam and bake 230°C for another 20 mins For Dutch oven 250°C with lid bake for 20 mins 230°C without the lid bake for 20 mins #sourdough #artisanbread #homebaking

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