Description
Chai Latte Sourdough is a deeply aromatic, hearty loaf infused with warm chai spices and featuring a cocoa-spice ribbon that creates beautiful swirls and subtle chocolatey depth in every slice.
Ingredients
340 g chai latte, cooled
100 g active sourdough starter
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
450 g unbleached bread flour
10 g coarse sea salt
1 tbsp Dutch process cocoa powder
Instructions
- Whisk the cooled chai latte and active sourdough starter together in a large bowl until mostly combined.
- In a small bowl, mix the cinnamon, cardamom, ginger, cloves, allspice, and nutmeg until evenly blended.
- In a medium bowl, combine the bread flour, salt, and about half to two-thirds of the spice blend. Reserve the remaining spice mixture.
- Add the flour mixture to the chai-starter mixture and mix until a shaggy dough forms. Knead gently by hand until all dry bits are incorporated.
- Cover the bowl and let the dough rest for 45–60 minutes.
- Using damp hands, perform a set of stretch and folds (four folds per set). Cover and rest for 60 minutes.
- Repeat the stretch and fold process three times over three hours.
- After the final stretch and fold, cover the dough and bulk ferment for about 3 hours in a warm place until risen and bubbly.
- Mix the reserved spice blend with the cocoa powder in a small bowl.
- Turn the dough onto a work surface and gently stretch into a large rectangle.
- Sprinkle the cocoa-spice mixture evenly over the dough, leaving space around the edges.
- Fold and roll the dough into a batard or boule, then dust with rice flour and place seam-side up in a banneton.
- Proof for 2 hours at room temperature, then cover and refrigerate for up to 3 days.
- Preheat the oven with a Dutch oven inside to 450°F (232°C).
- Invert the dough onto parchment, score, and carefully transfer to the hot Dutch oven.
- Bake covered for 30 minutes, then uncovered for 10–15 minutes until deeply browned and the internal temperature reaches 205–210°F.
- Cool completely on a wire rack before slicing.
Notes
Cold fermentation enhances the depth of flavor.
Do not slice while hot to preserve crumb structure.
You can adjust the spice blend to suit your taste.
The loaf freezes well when sliced.
Nutrition
- Serving Size: 1 slice
- Calories: 174
- Sugar: 4g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
