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Painted Sourdough Bread

Painted Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 1 large loaf (about 12 slices)
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 500 g bread flour
  • 350 g water, at room temperature
  • 100 g active sourdough starter
  • 10 g fine sea salt
  • Rice flour, for dusting
  • 1 tbsp bread flour (for paint)
  • 1 tbsp water (for paint)
  • 1 tsp unsweetened cocoa powder

Method
 

  1. Mix the flour and water; rest 30 minutes. Add starter and salt, mix until combined.
  2. Cover and ferment 4 to 5 hours at room temperature, folding every 30 minutes for the first 2 hours, then coil folds as needed, until dough is smooth and domed.
  3. Shape into a boule, tighten surface, and place seam-side up in a rice-floured banneton.
  4. Proof at room temperature 1 to 2 hours or refrigerate 12 to 16 hours. Preheat oven to 500°F with Dutch oven inside during the last 45 minutes.
  5. Mix paint: 1 tbsp flour, 1 tbsp water, cocoa until thick cream consistency. Turn dough onto parchment, paint design, then score.
  6. Transfer to hot Dutch oven, lower to 450°F, bake covered 25 minutes, then uncovered 20 to 25 minutes until deep amber. Cool on rack at least 1 hour before slicing.

Notes

The active time here counts only hands-on moments; fermentation and proofing happen largely unattended. If you refrigerate the shaped loaf overnight, the paint will be easier to apply, and the flavor will develop a more pronounced sour note.