Description
A delicious sourdough bread made with eggnog for a unique flavor.
Ingredients
Scale
- 1/2 cup active sourdough starter
- 2 1/2 cups unbleached bread flour
- 1 cup all-purpose flour
- 1 1/4 cups cold eggnog
- 1 tablespoon honey
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- In a large bowl, whisk together the eggnog and sourdough starter.
- Add the flours, honey, salt, nutmeg, and cinnamon. Mix until fully combined into a shaggy dough.
- Cover and rest the dough for 30–45 minutes to autolyze.
- Perform stretch-and-folds every 30 minutes for 2 hours to build dough strength.
- Let the dough rise at room temperature for 4–6 hours, or until doubled.
- Shape the dough into a boule or batard and place in a floured proofing basket.
- Refrigerate for 8–12 hours to cold proof overnight.
- Preheat the oven to 475°F with a Dutch oven inside.
- Score the dough, place it into the hot Dutch oven, cover, and bake for 20 minutes.
- Uncover and bake an additional 20–25 minutes until golden and crisp.
- Let cool completely on a wire rack before slicing.
Notes
- For best results, use a kitchen scale to measure the ingredients accurately.
- If you cannot find eggnog, you can substitute with milk and a touch of nutmeg and cinnamon.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice