Raisin, Walnut, and Cinnamon Swirl Sourdough Batard

This recipe is a variation of the sourdough boule recipe. The raisins and walnuts give it enough sweetness and flavor to enjoy on its own. Of course, with butter and jam it is even better!

Ingredients:

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Procedure:

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board.

Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.

Raisin, Walnut and Cinnamon Sourdough Batard

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delicious variation for the basic sourdough boule recipe. This yield loaves that are just sweet and flavorful enough to enjoy on its own.

Ingredients

1 cup raisins

1 cup walnuts

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

melted butter or water

2/3 cup brown sugar

4 teaspoons good quality ground cinnamon

Directions

Soak raisins and walnuts in enough water to cover.

Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.

Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.

Place in a flour dusted banetton. Repeat with the other half.

Cover and let rise for an hour, until puffy.

Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.

Place on a wire rack to cool. Cool completely before slicing.


Sourdough Boule

Sourdough….I just can’t stop making breads using my starter. Easy ones that taste wonderful are my go to right now. It’s still amazing to me what flour, salt, and water can do when given time!

This recipe makes 2 loaves. Feel free to halve everything if you want to only make 1 loaf. Or you could prepare the dough, then divide into two and make 2 different breads, one filled, one plain, like I usually do.

Remember to start the evening before as the dough needs to rest overnight to develop it’s structure and flavor. This doesn’t require much hands on time but a lot of resting/proofing time. Work it around your schedule, refrigerating the dough if you have to delay baking more than an hour after shaping, up to 8 hours. It’s all well worth it.

Ingredients:

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Procedure:

1. Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

2. Lightly shape into a ball by pulling the sides in, and rotating the dough 1/4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

3. Turn the dough out onto a floured surface. Divide into 2 equal parts.

4. Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

5. Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

6. Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.

Sourdough Boule

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

One of the easiest Sourdough Boule recipe ever, you just have to remember to start it the night before. A versatile recipe, you can use this as a base for filled batards too!

Ingredients

1/2 cup starter

3 cups water

8 cups bread flour, plus more for dusting

1 tablespoon salt

Directions

Mix the starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.

Lightly shape into a ball by pulling the sides in, pressing down, and rotating the dough 1/4 turn. Do this 4 times, and cover again with a dishcloth or plastic wrap. Leave at room temperature overnight, until doubled in size.

Turn the dough out onto a floured surface. Divide into 2 equal parts.

Working with one half at a time, dimple the dough using your floured fingers. Shape into a ball again and roll the dough with both hands to create a taut surface.

Place the dough, seam side up, into a bowl lined with a towel that is sprinkled generously with flour. Cover and let rise until double, about 1 hour.

*You could also refrigerate the dough, covered, if you are not yet ready to bake, for at least 2 hours. Remove from the refrigerator right before preheating the oven.

Preheat oven to 450F. Remove the cover from your dough and place a big piece of parchment paper over your dough. Invert the bowl carefully onto your hand. Place on the counter and rub dough lightly with flour. Score using a lame or a razor blade. Place into the dutch oven, cover, and place in the oven. Bake for 20 minutes, uncover then bake for another 20-25 minutes. Remove from dutch oven and cool completely on a wire rack.

Updated 10/19/2020


Sourdough Waffles

Waffles (or pancakes) and sausages, bacon and scrambled eggs, fresh fruit, yogurt parfait.., I look forward to lazy weekend breakfasts starting Monday morning!

I try to make weekend breakfast a little more special since everyone is pressed for time on a weekday. We enjoy eating together without rushing, or thinking about where we have to be next. I love waffles and enjoy making them right before eating so that they’re still crunchy on the outside when you bite into them.

I have always used a big Kitchenaid Professional double waffle maker that makes them bigger than my face. Sometimes though I want a smaller Eggo sized waffles to put in my son’s lunch box. I saw this Dash Waffle maker for $10 at Target and had my doubts as it’s so cheap, but also, it’s because of the price that I figured I got nothing to lose. It’s the perfect size for a breakfast sandwich (waffles, egg, sausage) so i bought it.

I’m happy to tell you that it makes good waffles and if you consider the price, it’s an excellent value for your money! My big Kitchenaid waffle maker is now reserved for when i need to make waffles real fast as it takes 1 cup of batter per waffle.

My little Dash waffle maker takes 1/8 cup batter per waffle to make the perfect crispy on the outside, tender inside waffle! I let it cook a few seconds after the ready light shuts off.

Start this the night before and you’ll have perfect waffles for breakfast the next day!

Ingredients:

1 cup discard starter

1 cup unbleached all purpose flour

1 cup buttermilk or yogurt

1 tablespoons sugar

1 egg

1/2 teaspoon salt

1 teaspoon vanilla

2 tablespoons vegetable oil

3/4 teaspoon baking soda

$10 Dash waffle maker

Procedure:

1. The night before serving, mix discard starter, flour, buttermilk, and sugar in a large bowl. Cover with plastic wrap and leave at room temperature overnight.

Dough after resting overnight.

2. In the morning, preheat waffle maker.

Add the rest of the ingredients.

3. Add egg, salt, vanilla, vegetable oil, and baking soda to the mixture and mix thoroughly.

Mix well.

4. Place an appropriate amount of batter in the waffle maker and close. This Dash Waffle Maker takes 2 tablespoons (1/8 cup) batter. Cook until done, 1-5 minutes depending on your waffle maker.

1/8 cup batter is the perfect amount for this waffle maker.

5. Serve hot with syrup, butter, jam, bacon, sausage, eggs…whatever you would like!

Done! Golden and crusty!

Sourdough Waffles

  • Servings: 6-8
  • Difficulty: easy
  • Print

Prepare the night before for easy, delicious weekend morning treat!

Ingredients

1 cup discard starter

1 cup unbleached all purpose flour

1 cup buttermilk or yogurt

1 tablespoons sugar

1 egg

1/2 teaspoon salt

1 teaspoon vanilla

2 tablespoons vegetable oil

3/4 teaspoon baking soda

Directions

  1. The night before serving, mix discard starter, flour, buttermilk, and sugar in a large bowl. Cover with plastic wrap and leave at room temperature overnight.
  2. In the morning, preheat waffle maker.
  3. Add egg, salt, vanilla, vegetable oil, and baking soda to the mixture and mix thoroughly.
  4. Place an appropriate amount of batter in the waffle maker and close. Cook until done, 1-5 minutes depending on your waffle maker.
  5. Serve hot with syrup, butter, jam, bacon, sausage, eggs…whatever you would like!

Enjoy!

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