Coconut Masala Chai Sourdough Spice Tea Bread Recipes

COCONUT MASALA CHAI SOURDOUGH (SPICE TEA BREAD)

Steps:

• Brew 16 ounces of tea with two black tea bags. (Boil water, steep for five minutes, remove tea bags.)
• Add all of the ingredients except the flour and starter to 320g of tea. You will have some unused tea that you can drink. Let the spices and coconut soak while your starter builds.
• Add your ripe starter and flour to your coconut-spice-tea, mix to incorporate and cover.
• After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds.
• The bulk fermentation should be complete about 5-10 hours from when you mixed in the starter and flour, depending on tea temp, ambient temp and starter strength. Look for puffy edges and approximate doubling. The gritty texture of the dough makes large bubbles unlikely.
• Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes.
• Shape your dough into a boule, batard or oblong tube, depending on your intended baking vessel.
• Sprinkle your counter with shredded coconut, roughly in the shape of your loaf. Lightly dampen the top of your dough (spray or wet hand), and flip the damp side onto the coconut, rolling it a bit to coat the surface, then place the dough coconut-side down into your proofing basket.
• Proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. Preheat your oven to 500F 30 minutes before the end of the proof.
• Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven.
• Bake at:
• 500F for 15 minutes covered
• 450F for 10 minutes covered
• 450F for 10 minutes uncovered
• The internal temperature should be around 205-210F. Let the bread cool before slicing.

WHOLE GRAIN SOURDOUGH BREAD: LONG VS. SHORT AUTOLYSIS

Steps:

• Mix the flour and water, cover and let sit at room temperature 1-2 hours.
• Gently fold in the salt, pausing if the dough starts to tear. Wait 5-10 minutes and then do the same with the starter, cover and mark this as the start of the bulk fermentation.
• Over the next 4-7 hours, perform two (or more) rounds of coil folding and one of lamination.
• Scrape the dough out onto a floured surface, preshape and rest the dough for 20-40 minutes, depending on the feel of the dough (longer if cool and tight).
• Shape the dough and place it in a floured proofing basket to proof anywhere from 1 hour at room temperature to overnight in the refrigerator.
• Preheat your oven and baking vessel for a minimum of 30 minutes at 500F.
• Flip the dough onto parchment paper, score and lift into your baking vessel. Cover, place in the oven and drop the temperature, baking at 450F:
• Covered for 30 minutes
• Uncovered for an additional 10-15 minutes
• Internal temperature should be over 205F.