Ginger Cinnamon + Date Sourdough Bread
As much as I typically prefer savory breads, every once and a while I love making a sweet loaf...especially when I have a craving for homemade french toast...there really is something quite delightful when pairing sourdough with sweet dates and warm spices...the combination is a treat...happy baking!Ginger Cinnamon + Date Sourdough BreadMakes 1 small loafIngredients:1 cup of sourdough starter (purchase at your local natural foods store or make your own…see recipe below)3 cups organic bread flour1 1/2 cups filtered water2 teaspoons rose salt or kosher salt1 teaspoon each organic ground ginger + cinnamon1 tablespoon melted organic unsalted butter4 tablespoons organic cane sugar1/3 cup organic medjool dates, pitted + choppedDirections:Using a stand mixer fit with a dough hook attachment, mix starter and flour. Begin to slowly add the water until combined. Cover with plastic wrap and let rest for about 8 hours…Once the dough has doubled in size, place one cup of the dough in a ball jar (this will be your starter for future use…use every three weeks to keep the starter active). Add salt and dates to the dough and mix by hand. In a separate bowl, mix sugar, ginger, cinnamon, and melted butter. Place dough on a heavily floured surface. Using hands, shape into a large disk. Evenly distribute sugar + spice mixture on top of the dough, leaving a two inch border. Fold dough in half and flip the folded side so it's on the bottom. Using your palms, shape dough into a large ball, gently pressing down as you turn the dough with your palms. Cover with a towel and allow to sit for about an hour.Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron french oven in the stove with the lid on for 30 minutes. Then, place the dough in the french oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag.
Making sourdough starter:Place 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online…Photos + Recipes by Cassie Winslow
