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π New bread recipe & Thanksgiving plans!
Published 12 days agoΒ β’Β 4 min read
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New bread recipe & Thanksgiving baking plans!
Well, it's finally here. Possibly my favorite holiday of the year, structured around family gatherings, great food, and more great food.
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What's there not to love?
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This year, I've been working hard on developing a new sourdough recipe to take the main stage at the dinner table. In years past, I'd often recommend baking a large miche for Thanksgiving, and this year it's no different. It really is the perfect bread for a large gathering.
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In this new recipe, I use a dark, malty beer to add ample flavor and crust color to the loaf. Think rich, malty, a little hoppy, and with notes of chocolate. This might be the perfect winter loaf for any occasion.
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Here's why you'll love this miche:
Makes a stunning centerpiece
Perfect for large groups
Rich and earthy with a touch of sweetness that pairs well with most (all?) foods
Stays fresh 7+ days
Ideal for holiday sandwich leftovers (turkey sando!)
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But if a large, crusty loaf isn't for you, or you want to augment that with something soft, sweet, or otherwise unique, read on because I'm sure to have something sourdough for your table.
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In this week's newsletter:
Recipes: New Hop Miche, Soft Sourdough Rolls (with baking schedule), Walnut + Cranberry, Green Olive Filoncini, 90-Rye
Baking Help: Baking Steel or Baking Stone?
Sourdough Links: Watch a bakery I visited in Tokyo, Japan
π Hop Miche (Sourdough Beer Bread)
Look. At. That. Crust.
This sourdough beer bread is a sight to behold. But don't think it stops at aesthetics because the flavor won't disappoint you, either. The high percentage of whole-grain flour, dark beer, and lengthy fermentation produce a loaf that'll knock your socks off.
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Oh, and don't have (or want) beer? Use water instead!
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Baking Schedule Tips
To make Thanksgiving day even more manageable, start making this loaf two days before and finish baking it the day before Thanksgiving. This way, you have one less thing to worry about on the big day, and it tastes even better if you let it sit overnight before slicing.
π Super Soft Sourdough Rolls (And a Baking Schedule)
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My favorite soft rolls for a gathering, especially Thanksgiving, are soft, incredibly flavorful, and the perfect side for the big meal.
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π΄ Be sure to check out my complete YouTube walkthrough on the recipe page!
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Baking Schedule Tips
Rolls are best the day they're baked. Here's how I make them for Thanksgiving:
Two days before, at night: Make the overnight levain
The day before: Mix the dough, bulk ferment, shape the rolls, and place them in the baking pan. Let sit out for 1 hour, then cover and place in the fridge.
Thanksgiving: Take out early in the morning and let proof on the counter until they are puffy; bake later in the morning and let rest until dinner. Briefly warm in a warm oven before serving.
These would be super fun to have on the table, too. The flavor of the green olives and fruity olive oil makes them irresistible. They would also be fantastic served alongside a charcuterie board and more olive oil for dipping.
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If you don't have green olives, swap them out for just about any olive (Kalamata would be nice)!
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Baking Schedule Tips
These are almost designed for a large meal. Mix the day before Thanksgiving, and bulk ferment the dough overnight in the refrigerator. On the big day, take them out in the morning, shape them (so fun), proof them, and bake them well before everyone arrives.
I featured this one recently because it's just at home any week during this time of the year. I love the flavor and texture of this breadβget ready for extra praise from your guests π
It's not a classic Thanksgiving bread, to be sure, but hear me out.
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This bread would be perfect for pre-meal charcuterie and snacks, and it would make a rad after Thanksgiving turkey sandwich with some greens, avocado, mustard, tomato, and a little cheese.
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Plus, you can bake this bread days before (like, bake it this weekend!), and it'll keep well to the big day. In fact, it'll taste even better.
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Baking Schedule Tips
Bake this rye bread a day or two before Thanksgiving, and it'll keep well (and even improve) as it rests. One less thing to worry about!
Please let me know the pros/cons of baking steel and stone. What is a good brand that you would recommend for home use?
The Baking Steel gets hot, serves double duty, and is also great for pizza. The only downside is that it's cumbersome. A baking stone will get less hot (technically, it's less conductive) but is lighter to move. There is a chance it could crack, though that's never happened to me.
π 2 Ways I Can Help You Today
Ever wonder how to best top bread dough? My guide to topping dough has you covered (*wink*). β
When making the rolls in this newsletter, use the poke test to determine when they're ready for the oven.
π What I'm Reading and Watching
The challenge of Tsukasa Miyawaki, a baker who has traveled the world (YouTube). It's lovely to stumble upon this video. I visited Tsukasa in Tokyo, Japan way back in 2018 when he was head baker at Vaner. What a team. (LINK)β
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I hope you all have a wonderful Thanksgiving (if here in the USA) and happy baking!
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Oh! And keep an eye out for my 2024 Baker's Gift Guide, coming soon. I've spent the entire year building up this gift guide, and there's some great stuff in there. Stay tuned.
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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