Posted On: May 14th 2026, 02:18 am
Saffron-barberry sourdough! The barberries are a tart little treat. Next I'll add them to saffron rice just as some of you suggested. For the dough I mixed 350g bread flour with 304.5g water in which I steeped the saffron(the water was warm and I let it cool completely) (87% hydration). I did one hour autolyse. Then added 70g starter. Followed up with 7g salt, thirty minutes later. Right before I did the first coil fold, I added the barberries, around 20-25g, they are super light and this amount is still plenty. Total bulk fermentation was 8h at 75-76F. I did 5 coil folds every 45min. Proof time in the fridge was 9h at 40F. Baked straight from the fridge. Delicious and beautiful result!
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