@thesourdoughschoolgirl: Cheesecake Factory Sourdough Brown Bread Recipe INGREDIENTS: 100g Active Sourdough Starter 450g King Arthur Bread Flour 10g cocoa powder 225g filtered water or bottled spring water 80g honey 35g molasses 2 tablespoons butter (melted, cooled) 10g salt Oats (to top before baking) DIRECTIONS: 1. Whisk together active starter and water 2. Add honey, molasses, butter, and cocoa powder 3. Add flour and salt, mix until shaggy dough 4. Cover with plastic bowl cover or damp tea towel and let rest for 1 hour 5. Do 3 stretch and folds 30 minutes apart 6. Rest for 3-4 hours (to 12 hours depending on temp, see chart) until dough has risen 75%, is pulling away from the bowl, and has bubbles 7. Shape and place in banneton or loaf pan 8. Let rest 30 min-2 hrs 9. Place in fridge overnight for up to 2-3 days (optional) 10. When ready to bake, preheat oven at 450 for 30 min-1 hour (with dutch oven/bread oven if not using loaf pan) 11. Take out of fridge, spray with water, and top with oats. Then score your loaf (optional) * For Dutch oven: Bake covered for 30 min at 450, uncovered at 425 for 10-15 mins * For loaf pan: Spray top lid pan, bake 35 mins lid on, 15 mins lid off, put back on rack directly for a few mins if bottom looks underdone 12. Check internal temp with a meat thermometer, should be 200-210 degrees when finished baking 13. Wait 1 hour before cutting #sourdough #cottagebakery #microbakery #sourdoughstarter #sourdoughstarter

The Sourdough Schoolgirl

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Monday 05 October 2026 20:00:00 GMT