Sourdough Garlic, Dill and Feta Twist Loaf
Learn to make this stunning Sourdough Garlic, Dill, and Feta Twist Loaf with ease. It’s simpler than it looks!
Servings: 8
Calories: 294kcal
Equipment
- Kitchen Scale
- Rolling Pin
- Medium mixing bowl or stand mixer bowl
- Dough Whisk
- Scraper for scraping the bowl
- Bowl Cover
- Dough Lame or Sharp knife
- Bench Scraper
- Parchment paper
Ingredients
- 100 g ripe sourdough starter 100% hydration
- 240 g warm water
- 80 g warm milk dairy or non-dairy, such as almond or oat milk
- 24 g honey or sugar
- 360 g bread flour
- 140 g all-purpose flour
- 9 g fine sea salt
- 115 g crumbled feta cheese chopped into smaller pieces
- ¼ cup chopped fresh dill
- 4 cloves garlic finely minced; can also be roasted as whole cloves or sauteed in olive oil first
- Egg or milk wash optional for finish
Instructions
- Prepare the Starter: Ensure your sourdough starter is fed, bubbly, and at its peak (doubled in size within 4-12 hours of its last feeding, with a slightly domed top).
- Mix the Dough: In a medium mixing bowl, combine the starter, lukewarm water, milk, sugar or honey, and salt. Stir until the starter is dissolved.
- Incorporate Flours: Add the bread flour and all-purpose flour. Mix with a dough whisk or hands until a loose, shaggy dough forms. No need to smooth or shape it at this stage.
- Autolyse: Cover the bowl with a plastic lid, shower cap, or damp towel, and let the dough rest for 30 minutes to absorb the flour fully.
- Stretch and Fold: Perform a series of stretch and folds directly in the bowl. Pull a small section of dough upward, stretch 2-4 inches, and fold it over the center. Rotate the bowl and repeat until the dough becomes smooth and supple (about 1 minute). Cover and rest for 20-30 minutes.
- Repeat Stretch and Folds: Repeat the stretch and folds 3-4 more times, resting 20-30 minutes between each session. The dough will develop strength and elasticity.
- Bulk Fermentation: Cover and let the dough rise at room temperature (70°F) until doubled in size, about 8-10 hours. Use a straight-sided container for accurate volume tracking.
- Optional Chill: For enhanced flavor and/or convenience for your schedule, refrigerate the dough anywhere from 2 hours to overnight before shaping.
- Prepare for Shaping: Line a baking sheet with parchment paper. Set it aside.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 16x18-inch rectangle with narrow ends on the sides.
- Add Fillings: Sprinkle garlic, dill, and feta evenly across the dough, leaving a 1-inch border at the top all around.
- Form the Roll: Starting at the lower right corner, roll the dough tightly toward the left. Pull gently to create tension as you roll.
- Slice and Twist: With the seam side down, cut the log lengthwise starting 2 inches from one end. Twist the two halves together, keeping the cut side up to reveal the layers. Pinch the ends to seal.
- Shape the Loaf: Curl the twisted dough into an "S" shape, tucking the ends underneath.
- Second Rise: Place the shaped dough on the prepared baking sheet. Cover loosely with plastic wrap or a towel and let it rise until puffy, about 1-2 hours.
- Preheat Oven: Preheat the oven to 400°F.
- Finish and Bake: Brush with egg wash (optional) for shine or milk wash for a golden crust. Bake for 35 minutes until golden brown.
- Cool: Allow the bread to cool for 2-3 hours before slicing.
Nutrition
Calories: 294kcal | Carbohydrates: 52g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 608mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
