Herb infused sourdough with honey and lavender syrup

Updated at: Sat, 14 Sep 2024 03:29:01 GMT

Step 1

Prepare the dough: In a large bowl, mix the active sourdough starter with the lukewarm water and honey until well combined. Gradually add the bread flour, mixing until a shaggy dough forms. Add the rosemary, tarragon, parsley, fennel seeds, salt, ground black pepper, garlic powder, and onion powder. Mix until evenly distributed. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.

Step 2

Shape and proof: Once the dough has risen, turn it out onto a floured surface and gently deflate it. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet or into a floured proofing basket. Cover with a cloth and let it proof for another 1-2 hours, or until it has increased in size by about 50%.

Step 3

Preheat the oven: Preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven while preheating.

Step 4

Bake the bread: Once the oven is preheated, carefully transfer the dough (if using a Dutch oven) into the hot pot, or place it directly onto the baking sheet. Sprinkle sesame seeds over the top of the dough. Score the top of the loaf with a sharp knife or blade. Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches around 200°F (93°C). Remove from the oven and cool on a wire rack before slicing.

Step 5

Prepare the lavender syrup: In a large pot, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Add the dried lavender flowers and simmer for about 5 minutes. Remove from heat and let the syrup cool. Strain out the lavender flowers before serving.

Step 6

Serve: Slice the sourdough bread and serve with a drizzle of lavender syrup on the side for dipping or drizzling.

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