Description:

A naturally leavened artisan sourdough loaf with warm gingerbread spices, subtle molasses sweetness, and classic sourdough texture. Perfect for the holidays, delicious toasted with butter, honey, or cream cheese.

Ingredients

Levain (optional)

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25g active starter

25g water

25g flour

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Main Dough

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350g bread flour

50g whole wheat flour

260–270g water (start at 260g)

75g active starter or levain

10g molasses

20g brown sugar

8g salt

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Spices

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1 ½ tsp ground ginger

1 tsp cinnamon

⅛ tsp nutmeg

Pinch cloves (optional)

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Optional Add-ins

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40–60g chopped candied ginger

Zest of 1 orange

40–60g raisins or dried cranberries (optional)

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Instructions

1. Autolyse (30 minutes)

   Mix the bread flour, whole wheat flour, and 260g water until shaggy. Cover and rest for 30 minutes.

2. Add starter, molasses, sugar & spices

   Add the active starter/levain, molasses, brown sugar, and spices. Mix until incorporated. Dough will feel slightly sticky — normal with molasses.

3. Add salt

   Add the salt and pinch it into the dough. Knead or fold until it smooths out.

4. Bulk Fermentation (3.5–5 hours)

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Perform 3–4 stretch & folds over the first 90 minutes, every 30 minutes.

Add candied ginger or citrus zest during the second fold if using.

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1. Shape

   Shape into a boule or batard. Place seam-side up in a floured banneton.

2. Cold Proof

   Cover and refrigerate for 12–18 hours.

3. Bake

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Preheat a Dutch oven to 475°F (245°C) for 30–40 minutes.

Turn dough onto parchment, score, and bake 20 minutes covered.

Reduce to 450°F (230°C) and bake 20–25 minutes uncovered.

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Notes & Variations

Spicier Version (Ginger-Forward)

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Increase ground ginger to 2–2 ½ tsp.

Add 1 Tbsp fresh grated ginger to the dough during the second fold.

Increase cinnamon to 1 ½ tsp.

Add ⅛ tsp black pepper for classic old-school gingerbread heat.

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Sweeter Version (More Dessert-Like)

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Increase brown sugar to 35–40g.

Increase molasses to 15–20g for deeper color and aroma.

Add 60–80g raisins or dried cranberries for pockets of sweetness.

Mix 1–2 Tbsp cocoa powder into the flour for a darker “gingerbread loaf” look (flavor stays mild).

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Texture Tips

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For a softer, enriched crumb: replace 30–40g water with milk or buttermilk.

If using add-ins like raisins or candied ginger, lightly flour them so they distribute evenly.

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