Fenugreek Sourdough Recipe

Build levain

Mix the active sourdough starter (100 g) with all-purpose flour (100 g) and water (100 g) in a clean jar or bowl until homogeneous. Cover loosely and leave at room temperature (about 21–24°C / 70–75°F) for 6–8 hours or until doubled and bubbly. Use when ripe.

Autolyse

In a large bowl, combine bread flour (400 g), whole wheat flour (100 g) and water (350 g). Mix until there are no dry patches and a shaggy dough forms. Cover and rest for 30–45 minutes to hydrate the flour.

Add levain and salt

After autolyse, add the ripe levain (300 g) to the dough and fold it in until fully incorporated. Sprinkle salt (10 g) on top, then add olive oil (15 ml). Mix by pinching and folding or use a dough scraper until the dough becomes cohesive. The dough will feel sticky.

Incorporate fenugreek

Evenly sprinkle the crushed dried fenugreek leaves (8 g) and the toasted, coarsely crushed fenugreek seeds (10 g) over the dough. Use a series of folds to distribute the leaves and seeds: lift one side of the dough and fold it over the center, rotate the bowl, and repeat until the fenugreek is well dispersed (about 4–6 folds).

Bulk fermentation with stretch & folds

Cover the bowl and let the dough bulk ferment at room temperature (~24°C) for 3–4 hours. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours: wet hands, lift a portion of dough from the edge and fold to the center, turn bowl 90°, repeat 4–6 times. After the last fold, let the dough rest undisturbed until it has increased by about 30–50% and shows bubbles on the surface.

Pre-shape and bench rest

Turn the dough onto a lightly floured surface. Pre-shape into a loose round, cover with a cloth, and bench rest for 20 minutes.

Final shape

Tighten the dough into a boule or bâtard shape (depending on your proofing basket) by cupping and dragging the dough to create surface tension. Place seam-side up into a floured proofing basket (or bowl lined with a floured towel).

Cold proof

Cover and refrigerate for 12–16 hours for an overnight proof. Alternatively, for quicker baking, proof at room temperature for 2–3 hours until slightly puffed.

Preheat oven

Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes. If using a Dutch oven, put the lid on while preheating.

Score and bake

Carefully invert the cold-proofed loaf onto a piece of parchment (seam-side down). Dust with coarse cornmeal or semolina (1 tbs) if desired. Score the top with a lame or sharp knife. Transfer to the preheated Dutch oven (or onto the stone). If using a stone, add 200 ml of boiling water to the steam tray to create steam and quickly close the oven door. Bake covered at 250°C (480°F) for 20 minutes, then reduce temperature to 230°C (450°F), remove the lid, and bake for another 20–25 minutes until the crust is deep golden brown and internal temperature reaches 96°C (205–208°F). Total bake time ~40–45 minutes.

Cool

Remove the loaf from the oven and transfer to a wire rack. Cool completely for at least 2 hours before slicing to allow crumb to set.

Prepare butter

Place the softened unsalted butter (120 g) in a bowl. Add the finely chopped fenugreek leaves (6 g), lemon zest (1 tsp), fine sea salt (2 g), freshly ground black pepper (0.5 tsp), and optional honey (5 ml). Mix thoroughly with a spatula until evenly combined and smooth. Taste and adjust seasoning.

Form and chill

Spoon the compound butter onto a sheet of plastic wrap or parchment, roll into a log, and twist the ends to seal. Chill in the refrigerator for at least 30 minutes to firm up. For serving, slice rounds of butter to place on warm slices of fenugreek sourdough.

Slice the cooled bread and serve with chilled rounds of Baron's butter. The toasted fenugreek seeds will give nutty notes while the dried leaves lend a sweet-bitter, aromatic quality that pairs with the lemon-fennel brightness in the butter.