Description
This Festive Eggnog Sourdough Bread is a delightful holiday treat that infuses traditional sourdough with rich eggnog and warm spices. Soft, slightly sweet, and aromatic with nutmeg and vanilla, it’s perfect for festive breakfasts or holiday gatherings. The natural fermentation of the sourdough starter creates a tender crumb and complex flavor balanced by the creamy eggnog and a hint of warm spice.
Ingredients
Scale
Main Ingredients
- 100 g sourdough starter
- 250 g eggnog
- 350 g all-purpose flour
- 1 large egg
- 40 g granulated sugar
- 30 g unsalted butter, softened
- 5 g salt
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough starter, eggnog, all-purpose flour, egg, granulated sugar, salt, ground nutmeg, and vanilla extract. Stir the mixture together until a sticky dough forms. Allow the dough to rest for 30 minutes to hydrate the flour and begin gluten development.
- Add Butter and Knead: Incorporate the softened unsalted butter into the dough. Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky, indicating proper gluten formation and fat integration.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature for 4 to 6 hours. During the first 90 minutes, perform three sets of stretch-and-folds every 30 minutes to strengthen the dough’s structure and promote even fermentation.
- Shape: Once the dough has doubled in size, shape it into a ball or place it into a loaf pan for a classic loaf shape, preparing it for final proofing.
- Cold Proof: Cover the shaped dough and refrigerate it for 8 to 12 hours. This cold proof slows fermentation, develops flavor further, and improves the texture of the final bread.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread covered for the first 20 minutes to create steam and encourage oven spring, then uncover and bake an additional 20 to 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped, indicating it is fully baked.
Notes
- Use a ripe sourdough starter for the best rise and flavor.
- Eggnog adds sweetness and richness; adjust sugar if your eggnog is particularly sweet.
- Ensure the butter is softened to incorporate smoothly into the dough.
- Perform stretch-and-folds carefully to strengthen gluten without overworking the dough.
- Cold proofing enhances flavor and texture but can be shortened if pressed for time.
- Covering the bread during initial baking traps steam, helping achieve a tender crust.
- Check doneness by tapping the bottom of the loaf; a hollow sound means it’s baked through.
