Sourdough Stuffing Bread
This bread tastes exactly like stuffing. It's moist and flavorful and will be a favorite on holidays and especially to make leftover turkey sandwiches after Thanksgiving. I have been known to double this recipe so it would make a big loaf, but this recipe makes a smaller loaf that is still a nice size. I love to bake bread in a 5-Quart Dutch Oven – a roaster pan or deep casserole dish with a lid will work too. You'll also need a Kitchen Scale for measuring all ingredients. I have found that my cup of flour and your cup of flour can vary greatly and will affect the outcome, so weighing ingredients is a good idea. I promise you this bread will be worth it. You'll feel like you've accomplished something great and your house will smell divine!
Servings: 1 loaf
- 50 grams Bubbly Sourdough Starter – (¼ cup – See step 1 of instructions)
- 350 grams warm water (80° F) – (1 ⅓ cups plus 2 tablespoons)
- 500 grams Bread Flour – (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you'll have more success if you don't use it. Don’t use gluten-free flours.
- 9 grams Celtic Sea Salt (finely ground) – (1½ teaspoons) or Himalayan salt
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- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
Making the dough
- After 30 minutes, gently knead the vegetables into the dough and knead for about a minute. Add a little flour if the dough feels too sticky, but it should be a little moist. Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70°F) or until the dough has risen in the bowl and looks puffier.