Honey Pistachio Sourdough Bread Recipe
This pistachio and honey sourdough is naturally sweetened, naturally fermented, and speckled with crunchy pistachios throughout.
Ingredients
- 250g Water
- 150g Active Sourdough starter
- 25g Honey
- 250g White flour
- 125g Whole wheat flour
- 10g Salt
- 1/2 cup Pistachios chopped
Instructions
- Mix – Add water, honey + starter to your bowl, mix until dissolved. Add white flour and whole wheat flour. Mix until no dry bits. Rest 30–60 min (autolyse).
- Add Salt – Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
- Add Pistachios & Strengthen – Add the chopped pistachios. Perform a series of stretch and folds. Let rest for another 30 minutes.
- Strengthen (pt.2) – Perform another series of stretch and folds.
- Bulk Ferment – Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
- Shape – Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into an oval log shape. Flour your banneton basket and place your loaf in it, seam side up.
- Bake Option a) Same-day bake: cover and let rest on the counter at room temperature until risen and puffy (1-3 hours).
- Bake Option b) Next-day bake: cover and let rest on the counter for 1-2 hours and then refrigerate 8–24 hours for enhanced flavour, fermentation & easy scoring.
- Score & Bake: Preheat your oven to 500°F with the Dutch Oven inside. Gently remove your loaf from the banneton basket onto a large piece of parchment paper by flipping it over so seam side is down. Once preheated, score your loaf and carefully place it into the hot Dutch oven by using the sides of the parchment paper. Bake for 20–25 minutes covered, then drop the temperature to 375°F and bake for 10-15 minutes uncovered, until a dark golden crust is achieved.
- Cool – 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!