Description
This Chai Sourdough Bread recipe combines the rich, aromatic spices of chai with the tangy depth of sourdough, resulting in a uniquely flavorful and soft bread enriched with warm cinnamon, ginger, cardamom, and other spices. Perfect for breakfast or a comforting snack, this bread features a tender crumb and a subtle sweetness balanced with a buttery chai glaze.
Ingredients
Dough
- 50 grams (heaping 1/4 cup) active sourdough starter
- 55 grams (1/4 cup) dark brown sugar
- 350 grams (1 1/2 cups) filtered, room temperature water
- 500 grams (3 1/2 cups) bread flour
- 9 grams (1 1/2 teaspoons) salt
- 57 grams (1/4 cup) unsalted butter
- 55 grams (1/4 cup) dark brown sugar see notes
- 3 grams (1 1/2 teaspoons) ground cinnamon
- 1 gram (1/2 teaspoon) ground ginger
- 0.5 gram (1/4 teaspoon) ground cardamom
- 0.5 grams (1/8 teaspoon) cloves
- 0.5 grams (1/8 teaspoon) allspice
- 5 grams (1 1/2 teaspoons) all-purpose flour
Chai Butter Glaze
- 57 grams (1/4 cup) salted butter see notes
- 55 grams (1/4 cup) powdered sugar
- 3 grams (1 1/2 teaspoons) ground cinnamon
- 1 gram (1/2 teaspoon) ground ginger
- 0.5 gram (1/4 teaspoon) ground cardamom
- 0.5 grams (1/8 teaspoon) cloves
- 0.5 grams (1/8 teaspoon) allspice
Instructions
- Proof the Dough: Allow the dough to ferment until it has increased in size by at least 50% and has developed a domed top, indicating proper fermentation and yeast activity.
- Check Dough Lightness: Verify the dough looks light and jiggles when the bowl is gently shaken, a sign of good gas retention.
- Assess Dough Texture: Ensure that the dough easily pulls away from the sides of the bowl, confirming proper hydration and gluten development.
- Look for Bubbles: Check for visible bubbles both inside the dough and on its surface; this is evidence of active fermentation and aeration.
- Perform Windowpane Test: Stretch a small piece of dough to see if it can form a thin, translucent membrane without tearing, indicating strong gluten development.
Notes
- The additional 55 grams of dark brown sugar incorporated into the dough enhances the subtle sweetness complementing chai spices.
- Use unsalted butter to control the saltiness in the dough, while the salted butter in the glaze adds a nice balance of flavor.
- All-purpose flour added in small amount helps improve texture and structure.
- Ensure the sourdough starter is active and bubbly before starting the dough for best results.
- Baking temperature and final shaping instructions not provided; assume standard sourdough baking at 375°F (190°C) for 30-40 minutes or until golden brown and hollow sounding when tapped.
- Prep Time: 20 hours
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
