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Chai Latte Sourdough

Chai Latte Sourdough Bread: A Cozy Baking Adventure

Chai Latte Sourdough Bread promises a warm, inviting experience, blending spices and chocolate for a delightful twist on traditional sourdough.
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Prep Time 1 hour
Cook Time 45 minutes
First Rise 1 hour
Total Time 2 hours 45 minutes
Servings: 10 slices
Course: Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1 cup Chai Latte Warm and fragrant liquid
  • 1 cup Sourdough Starter Active and bubbly
  • 3 cups Unbleached Bread Flour Provides structure and chewiness
  • 1 teaspoon Coarse Sea Salt Balances flavors
Spice Blend
  • 1 teaspoon Cinnamon Adds warmth to the bread
  • 1 teaspoon Cardamom Provides a sweet and floral note
  • 1 teaspoon Ginger Introduces comforting heat
  • 1/2 teaspoon Cloves Gives earthy depth
  • 1/2 teaspoon All Spice Enriches the taste with warmth
  • 1/4 teaspoon Nutmeg Adds a cozy finish
Chocolate Ribbons
  • 1/2 cup Dutch Process Cocoa Powder Adds rich chocolate flavor

Equipment

  • Mixing Bowl
  • Dough Scraper
  • Banneton
  • Dutch oven

Method
 

Dough Preparation
  1. In a large mixing bowl, combine the cooled chai latte with your active sourdough starter. Stir until smooth and slightly bubbly.
  2. In a separate bowl, blend ground cinnamon, cardamom, ginger, cloves, allspice, and nutmeg. Set aside.
  3. Add unbleached bread flour to the chai latte mixture, reserving some spice blend. Stir with a wooden spoon until a shaggy dough forms.
  4. Transfer the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic.
  5. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 45 to 60 minutes.
  6. Perform the stretch and fold technique every hour for 3 hours, gently pulling and folding the dough.
  7. Cover the bowl and let the dough rise for an additional 3 hours at room temperature.
  8. Gently turn the dough onto a floured surface, shape into a round loaf, dust with rice flour, and place in a banneton for 2 hours.
  9. Preheat your dutch oven to 450°F about 30 minutes before baking.
  10. Carefully place the dough in the dutch oven, score the top, cover, and bake for 30 minutes, then uncover and bake for 10-15 more.
  11. Transfer the bread to a cooling rack and let it cool for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 8mg

Notes

Storing the bread properly ensures freshness; it can be enjoyed warm or toasted with butter or honey for added flavor.

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