Cheesecake Factory Style Sourdough Bread
163kcal
Ingredients
Sourdough Starter (Night Before)
- 20 g Active Sourdough Starter
- 70 g Water
- 70 g Bread Flour
The Dough
- 150 g Sourdough Starter (from build above)
- 270 g Bread Flour
- 30 g Whole Wheat Flour
- 3 g Cocoa Powder
- 180 g Water (+20g extra if needed)
- 78 g Honey
- 9 g Sugar
- 6 g Baking Salt
- 30 g Unsalted Butter (softened)
Topping
- 1/2 cup Old Fashioned Oats
Method
Day 1 - Starter Build
- Dissolve starter in water, whisk in flour, and cover. Let sit at room temperature (74–78°F) for 10–12 hours until peaked.
Day 2 - Mixing & Bulk Fermentation
- Mix flour, cocoa, water, starter, honey, and sugar on low speed for 3–4 minutes.
- Add salt and mix until a ball forms. Incorporate softened butter and increase speed, mixing for 10 minutes until the dough is strong and supple.
- Cover and proof at 76–80°F for 5–6 hours. Perform 3 sets of stretch-and-folds during the first 3 hours.
Shaping & Cold Fermentation
- Shape into a taut roll. Spray with water and roll generously in oats.
- Place in a proofing basket or lined loaf pan. Let rest for 15 minutes at room temp, then refrigerate for 14–24 hours.
Baking
- Preheat oven to 500°F with a baking steel inside.
- Score the loaf and transfer to the hot steel. Cover with a Baking Shell and bake for 15 minutes.
- Remove shell, lower heat to 450°F, and bake for 20 more minutes until golden brown.
Nutrition
Calories163kcalCarbohydrates31gProtein4gFat3gSaturated Fat1gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.1gCholesterol5mgSodium2mgPotassium45mgFiber1gSugar6gVitamin A63IUVitamin C0.03mgCalcium7mgIron0.4mg