Saffron Sourdough

Instructions

1. 1

   Steep saffron threads in 60ml hot water for 30 minutes until deeply coloured and fragrant. Allow to cool completely.

   Tip: Steeping saffron brings out its full flavour and colour without killing the delicate threads with excessive heat.

2. 2

   Mix sourdough starter, flour, lukewarm water, cooled saffron infusion, and honey in a large bowl. Stir until all flour is incorporated and a shaggy dough forms. Rest for 30 minutes.

   Tip: This autolyse rest allows the flour to fully hydrate and develops gluten naturally without kneading.

3. 3

   Add salt and ground cardamom to the dough. Perform 4 sets of stretch and fold over the next 2 hours, spacing them 30 minutes apart. Fold in raisins during the second set.

   Tip: Stretch and fold techniques build strength while keeping the dough's open crumb structure intact.

4. 4

   After bulk fermentation (4-6 hours at room temperature until dough increases by 50%), turn dough onto a lightly oiled surface. Pre-shape gently into a round, rest 20 minutes.

   Tip: Judge fermentation by appearance and feel rather than exact time—dough should jiggle slightly when the bowl is nudged.

5. 5

   Shape the dough into a tight round boule using the windowpane technique, tucking edges underneath to create tension on the surface.

   Tip: Proper shaping creates surface tension that helps the bread rise upward rather than spreading outward.

6. 6

   Place shaped dough seam-side up in a floured banneton basket. Cover loosely and refrigerate overnight (8-16 hours) for cold fermentation.

   Tip: Cold fermentation develops complex flavours and makes scoring easier by chilling the dough.

7. 7

   Preheat oven to 450°C with a Dutch oven inside for 45 minutes. Score the top of the chilled dough with a sharp blade in a cross or decorative pattern.

   Tip: A hot Dutch oven traps steam, creating that coveted crispy crust and dramatic oven spring.

8. 8

   Carefully transfer dough to the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove lid and bake another 15 minutes until deep golden brown.

   Tip: The covered phase steams the bread; the uncovered phase creates the final crust colour and crispness.

9. 9

   Transfer to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set properly.

   Tip: Cutting too early releases steam and can make the bread gummy; patience rewards you with perfect texture.