Sourdough Star Bread

Sourdough Star Bread

🥣 Ingredients

• 100 g active sourdough starter (bubbly & fed)

• 320 g lukewarm water

• 500 g bread flour

• 10 g salt

• Rice flour (for dusting)

Optional Decoration

• Fresh rosemary

• Extra flour (for a snowy look)

🍞 Instructions

1️⃣ Make the Dough

• In a bowl, mix the starter and water

• Add flour and mix until a rough dough forms

• Cover and rest for 30 minutes (autolyse)

2️⃣ Add Salt & Stretch

• Add salt to the dough

• Using wet hands, perform stretch and folds

• Do 3–4 folds every 30 minutes

• Total 3 rounds

(The dough will be soft and slightly sticky — that’s normal)

3️⃣ Bulk Fermentation

• Cover and let ferment at room temperature for 6–8 hours

• Dough should rise about 60–70% and feel airy

4️⃣ Shape the Dough

• Lightly flour your work surface

• Gently shape the dough into a round

• Dust with rice flour and place in a banneton or bowl

• Seam side up

5️⃣ Cold Proof

• Refrigerate for 10–14 hours (overnight)

6️⃣ ⭐ Star Scoring

• Remove dough from fridge

• Dust the top with flour

• Using a sharp blade, score:

  • One star shape in the center

  • Optional leaf or branch cuts around

• Gently press rosemary into the dough

7️⃣ Bake

• Preheat oven to 230°C (450°F) with a Dutch oven inside

• Bake:

  • 20 minutes covered

  • 20–25 minutes uncovered

Bake until deeply golden and crisp.

❄️ Finishing Touch

• Lightly dust with flour after baking for a snowy, festive look