Bone Broth Sourdough Bread
I put bone broth in soups, rice, and even hot chocolate (yes, hot chocolate), and the other day I realized - why have I never thought to try putting it in my sourdough? So, that’s what we did today! We all know I’m crazy about the benefits of sourdough, and artisan sourdough is a given at all times in my house. Adding bone broth to make an even more nutrient dense sourdough bread just made sense, and I loved how it came out! Here’s how to make bone broth sourdough bread so you can try it out yourself!
Why Bone Broth?
I know it might sound crazy to put make sourdough with bone broth, and this isn’t a staple in your kitchen you might be a little hesitant. But trust me, it’s soo good and the benefits of bone broth are incredible! For one, bone broth is high in collagen (which is an amazing and necessary support for joint health, bone density, and the health of your skin and hair). It’s also high in minerals and amino acids, which helps improve gut health and reduce gut inflammation. Paired with the benefits of fermentation in sourdough, which is also incredible gut healthy when done right, this is an incredibly nutrient dense and healing loaf of sourdough!
Ingredients
Here’s what you should have on hand to make bone broth sourdough:
(Makes approx. one 925g loaf)
50g active sourdough starter/sourdough discard
365g filtered water
500g flour (Sunrise Flour Mill organic heritage flour is always my go to, but you can use whatever your preference is)
10g Himalayan/pure sea salt
Instructions
Mix your dough and let sit for about 30 minutes (fermentolyse).
Begin stretch and folds. Do one set (4 turns of your bowl) every 30 minutes for 2 hours (4 sets of stretch and folds total).
After stretch and folds are done, move to bulk fermentation. Never go off of the clock (I preach this in my teaching), but at the proper stage of bulk fermentation your dough should have risen about 50%, have lots of bubbles under the surface of the dough, and starting to pull away from the sides of the bowl on top. This time will vary depending on the temperature of your dough and room.
Remove from bowl, shape, place in banneton, and put in the fridge to cold proof.
The length of your cold proof is up to you, but my preferred time is about 36 hours.
When you’re ready to bake, preheat your oven to 475°F with your Dutch oven inside. When it’s up to temp, remove your loaf from the fridge, flip out of the banneton and onto parchment paper, score, and place in your hot Dutch oven.
Put the lid back on, and quickly put in the oven. Set a timer for 20 minutes.
After the first 20 minutes, remove the Dutch oven lid and bake for an additional 18-20 minutes (keep an eye on it, every oven runs differently!).
When it’s a nice dark golden brown color, pull it from the oven and give it time to cool for an hour or two.
Once it’s cooled, cut and enjoy!
What to Serve With Bone Broth Sourdough
Warm soups
Hearty pastas
Nutrient dense sandwiches
Steak and warm bread
Avocado toast
Sourdough bread goes with pretty much anything in my opinion (or just fresh and covered in butter of course!), but there are so many things you can do with this loaf! The bone broth gives it a slightly subtle but more complex flavor than plain sourdough that pairs so well with the warm flavors of autumn and the cozy months coming.
How to Store
Here’s my go-to way to store sourdough bread to keep it fresh the longest:
Room temp: store in a covered cake stand, bread bag, or bread box. Avoid storing in plastic or putting it in the fridge, as it will go bad faster!
Freezing and refreshing: Did you know you can freeze sourdough bread? It stores amazing this way too! Just make sure it’s cooled completely (if freezing a fresh loaf), wrap tightly in a plastic bag, and freeze. When you’re ready to refresh the loaf, pull it out, let it come back to room temperature, and then pop it into the oven at 400F for about 15 minutes. It will taste totally fresh!
If you give these a try, tag me on Instagram @sourdoughmama — I love seeing your creations!
Want to take your sourdough skills further?
Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.