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🍞 Your easy Thanksgiving sourdough playbook
Published about 2 months ago • 3 min read
Your easy Thanksgiving sourdough playbook
As bakers, our favorite holiday is here, am I right?
I just finished distributing freshly baked loaves to friends throughout town and rolls for my son's Thanksgiving lunch.
There's nothing quite like baking for others this time of year—that is, until you bake for the big meal itself, which has its own level of enjoyment that's pretty hard to top.
This year, I've got a great roundup of "showstopper" breads perfect for the center of the table, plus some "accent" breads like rolls that'll play more of a supporting roll (*wink*).
Plus, I have scheduling tips to help you keep all of this easy and streamlined!
Big Breads: Hop miche, walnut & cran, sunflower & sesame, walnut & cranberry, 90-rye
Accent Breads: Soft sourdough rolls, green olive filoncini
New: Sourdough Discard Cocoa Galette
Sourdough discard cocoa galette crust with pears and sumac.
When Rebecca suggested working her magic to bring us a galette crust with cocoa worked in, I immediately said yes. This one is a stunner and works so well with fall fruit (like the pictured red pear).
How To Schedule This Galette/Pie Crust
Make the crust this weekend and pop it into the freezer. Then take it out 2 days before Thanksgiving to refrigerate overnight, and make your galette or pie of choice the next day (the day before Thanksgiving).
Dark, rich, insanely flavorful—this miche has taken my top spot for Thanksgiving. It would go extremely well with anything on the table, and it just looks stunning.
How To Schedule This Bread
Start making this loaf two days before and finish baking it the day before Thanksgiving. The flavor continues to develop as the loaf rests overnight, and it'll be perfect for slicing just before the big meal.
Given the flavor combination, this one's a natural—and it just happens to be one of my all-time favorite breads, too.
How To Schedule This Bread
Mix, bulk ferment, and shape the dough the day before Thanksgiving in the early part of the day. On Thanksgiving, heat the oven and bake off the loaves first thing, then let cool and rest until slicing later in the day.
Not your first thought when pairing seeds, but lemme tell ya, this one is certainly something special.
How To Schedule This Bread
Same as the walnut + cran loaf—mix, bulk ferment, and shape the dough the day before Thanksgiving in the early part of the day. On Thanksgiving, heat the oven and bake off the loaves first thing, then let cool and rest until slicing later in the day.
Super Soft Sourdough Rolls (And a Baking Schedule)
My favorite soft rolls for a gathering, especially Thanksgiving, are soft, incredibly flavorful, and the perfect side for the big meal.
🔴 Be sure to check out my complete YouTube walkthrough on the recipe page!
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 are like the ultimate breadstick—though, they're quite a bit bigger, perfect for tearing and to eat with gravy.
Baking Schedule Tips
Mix these pointy sticks 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. Reheat in a warm oven, if desired.
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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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