Sugar Plum Sourdough
A festive, spiced loaf that captures the warmth of the season — naturally leavened, beautifully colored with butterfly pea powder, and swirled with cozy holiday spices, citrus zest, and dried fruit.
Ingredients
75 g active sourdough starter
300 g filtered water
465 g bread flour
10 g sea salt
2 tsp butterfly pea powder
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground clove
40 g fresh orange zest
60 g walnuts, crushed
60 g dried cherries
Method
Mix the dough — Combine starter, water, flour, and salt in a large bowl. Mix until no dry flour remains. Cover and rest for 45 minutes, then perform an aggressive first mix for 3-5 minutes to develop gluten. I recommend the slap and fold method.
Bulk fermentation — Allow the dough to rise at room temperature for 5-8 hours depending on temperature and humidity, performing 3 sets of coil folds every 30 mins for the first 1.5 hours. During the first coil fold, swirl in the butterfly pea powder to create a natural blue-purple hue. Don't overmix. Just enough to start the swirl.
Add inclusions — During the following folds, gently work in the cinnamon, nutmeg, clove, orange zest, nuts, chopped dates, and dried cherries.
Shape and proof — After bulk fermentation (when the dough has increased about 70%), shape into a boule or batard. Place into a floured banneton and refrigerate overnight for a cold proof.
Bake — Preheat your oven and baking vessel to 230°C (450°F). Score your loaf, bake covered for 25 minutes, then uncovered for another 15-20 minutes, or until deeply golden.
