Ingredients
Scale
- Raw sourdough dough, proofed in a round shape
- 4 long pieces of twine (about 36” each)
- Olive oil (for coating the twine)
- Flour (for dusting)
- 1 cinnamon stick (for the stem)
Instructions
- Prepare your favorite sourdough dough, following the usual steps to mix, proof, fold, and shape it into a round. Proof overnight in the fridge.
- Cut four long pieces of twine (about 36” each) and tie them together with a single knot in the middle. Coat the twine in olive oil to prevent sticking.
- Remove the dough from the fridge and spread the twine on top, with the knot centered and strings evenly spaced to create eight lobes.
- Place parchment paper and a cutting board on top of the banneton, then flip everything over. Gently remove the banneton.
- Dust the dough lightly with flour and adjust the strings for even spacing. Tie opposite strings in knots at the top center of the dough and trim excess.
- Score designs into each section with a bread lame if desired.
- Transfer the dough to a preheated baking vessel (like a Dutch oven) using the parchment paper.
- Bake at 475°F for 50 minutes covered, then a few minutes uncovered.
- Cool the bread on a rack, then carefully remove the strings. Insert a cinnamon stick as a stem.
- Let the bread cool completely before slicing for best texture.
Notes
- Soak or coat the twine in olive oil to prevent sticking.
- Use a bread lame to score fun designs for a decorative touch.
- Allow the bread to cool before slicing to retain moisture.
- Prep Time: 12 hours (includes overnight proofing)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg