Equipment
100 g active sourdough starter
50 g unsalted, room temperature butter (or same weight of olive oil)
30g honey (or same weight of granulated sugar)
10 g salt
500 g all purpose flour
250 g warm (not hot) filtered water
Intstructions
In a stand mixer fitted with the dough hook attachment, add all ingredients to a bowl. Mix on medium speed for 8-10 minutes until dough is smooth and elastic. Remove dough hook and let dough rest, covered, for 1 hour
Lightly grease a standard sized loaf pan.
Remove the dough from the bowl and onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log tucking the ends underneath. Gently cup the dough and pull it toward you to tighten its shape, so that the seam of the bread is on the bottom. Place the dough into the loaf pan seam side down.
Cover with cling wrap and let rise for 10-12 hour, depending on room temperature. The loaf should be doubled in size and slowly spring back when poked.
Preheat oven to 350 degrees. Bake for 50-60 minutes. Let cool completely before slicing.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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