Dandelion Thyme Sourdough Bread

Dandelion Thyme Sourdough Bread is a rustic, artisanal loaf with a delightful blend of earthy flavors. In addition, the Sourdough base gives a tangy and chewy texture, while the addition of Dandelion and fresh Thyme offers a unique herbal aroma and slight bitterness.

Furthermore, the Dandelion leaves add subtle, nutty undertones, balancing the sourness of the bread. On the other hand, the Thyme and lemon infuse a gentle, savory warmth.

Finally, the golden-brown crust is crisp and crackling, while the interior is airy and moist, dotted with flecks of Dandelion. In conclusion, this Sourdough craftsmanship is ideal for serving with cheese, and soups, or enjoying it with creamy butter.

Dandelion Thyme Sourdough Loaf Ingredients

• Active Sourdough Starter
• Water or Organic Almond Milk
• Raw Honey
• Organic Bread Flour
• Pink Salt
• Dried Dandelion Flowers
• Fresh Thyme Leaves or Dried Thyme
• Lemon Zest

Crafting the Dandelion Thyme Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine the first 5 ingredients.
2. Next, add 2 tbsp. Dandelion flowers, 1 tbsp. fresh Thyme or 1/2 tbsp. dried Thyme, and 1 tbsp. lemon zest.
3. Then, turn the mixer on to speed 2 until the dough forms.
4. Next, increase the mixer to speed 4 until the dough pulls away from the sides of the bowl.
5. Then, turn the mixer off.
6. Next, place the dough into a lightly oiled or Banneton Bowl; cover it with a kitchen towel.
7. Finally, let the dough rest for 30 minutes.

Combine the Ingredients in a Bosch Universal Mixer

Turn the Mixer On Until the Dough Forms

Place the Dough Into a Bowl; Cover It with a Towel

Stretching, Folding, and Rising the Dandelion Thyme Sourdough Loaf Dough

1. Once the dough rests for 30 minutes, remove it from the bowl and form it into a smooth ball by pulling the sides into the center of the dough.
2. Next, place the ball of dough back into the bowl and cover it with a damp kitchen towel. Let it rest for 1 hour.
3. Then, dampen your fingers and pull the edges of the ball of dough into the center. Form it back into a ball and set it into the bowl. Cover it with the kitchen towel and let it rest for another hour.
4. Next, repeat step 3 on hours 2 and 3.
5. Finally, let the dough bulk rise or rise until it has doubled in size (roughly 4-6 hours).

Dough Pre-Bulk

Dough Post-Bulk (Doubled in Size)

Laminating the Dandelion Thyme Sourdough Loaf Dough + The Final Rise

1. Once the dough has bulked or doubled in size, place it on a lightly floured surface.
2. Next, gently push the dough down and spread it like a pizza crust.
3. Then, sprinkle the remaining Dandelion flowers, Thyme, and lemon zest on top of the flattened dough.
4. Next, pull the edges of the dough into the center.
5. Then, roll up the dough into a ball, place it back into the bowl, and cover it with a damp kitchen towel. Let it rest for 30 minutes.
6. Finally, place a Dutch Oven into a cold oven and preheat it to 450 degrees Fahrenheit.

Pat the Dough Out Onto a Lightly Floured Surface; Sprinkle with Dandelion Flowers, Thyme, and Lemon Zest

Scoring the Dandelion Thyme Sourdough Loaf Dough

1. First, once the dough has rested for 30 minutes, place it onto a lightly floured sheet of parchment paper.
2. Next, lightly dust the top of the dough with flour as well.
3. Then, using a sharp pairing knife or bread lame, score the loaf of dough with your desired design.
4. Finally, sprinkle the top of the dough with a few dried Dandelion flowers and fresh Thyme leaves.

Baking and Cooling the Dandelion Thyme Sourdough Loaf

1. Once the Dutch Oven and regular oven have preheated to 450 degrees Fahrenheit, remove the Dutch Oven and set it on the stove.
2. Next, remove the lid and gently place the scored loaf of Sourdough into the preheated Dutch Oven.
3. Then, place the lid back onto the Dutch Oven and into the preheated oven.
4. Next, bake the bread for 23 minutes.
5. Then, reduce the heat to 440 degrees Fahrenheit; remove the lid from the Dutch Oven and bake the loaf for another 20-22 minutes.
6. Finally, remove the baked loaf from the oven and place it onto a wire rack to cool completely.

Serving and Storing the Dandelion Thyme Sourdough Loaf

Once the Dandelion Thyme Sourdough Loaf has cooled completely, place it on a cutting board. Using a sharp Serrated knife, slice the bread in half; then flip the halves over and slice it completely.

I’d recommend serving this bread as a side to a bowl of delicious soup, with creamy butter, or on a charcuterie board.

To store it, keep the slices in an airtight bag for up to 5 days on the counter. On the other hand, you can store the slices of bread in the freezer for up to 3 months. To warm, simply toast the individual slices and enjoy!

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Dandelion Thyme Sourdough Loaf

Yield: 1 Large Loaf or 2 Medium Sized Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Dandelion Thyme Sourdough Bread is a rustic, artisanal loaf with a delightful blend of earthy flavors.

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Ingredients

• 1 c. Active Sourdough Starter
• 1 3/4 c. Warm Water or Organic Almond Milk
• 1 tbsp. Raw Honey
• 3 1/2 - 4 c. Organic Bread Flour
• 2 tsp. Pink Salt
• 4 tbsp. Dried Dandelion Flowers
• 2 tbsp. Fresh Thyme Leaves or 1 tbsp. Dried Thyme
• 2 tbsp. Lemon Zest

Instructions

Crafting the Dandelion Thyme Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine the first 5 ingredients.
2. Next, add 2 tbsp. Dandelion flowers, 1 tbsp. fresh Thyme or 1/2 tbsp. dried Thyme, and 1 tbsp. lemon zest.
3. Then, turn the mixer on to speed 2 until the dough forms.
4. Next, increase the mixer to speed 4 until the dough pulls away from the sides of the bowl.
5. Then, turn the mixer off.
6. Next, place the dough into a lightly oiled or Banneton Bowl; cover it with a kitchen towel.
7. Finally, let the dough rest for 30 minutes.

Stretching, Folding, and Rising the Dandelion Thyme Sourdough Loaf

1. Once the dough rests for 30 minutes, remove it from the bowl and form it into a smooth ball by pulling the sides into the center of the dough.
2. Next, place the ball of dough back into the bowl and cover it with a damp kitchen towel. Let it rest for 1 hour.
3. Then, dampen your fingers and pull the edges of the ball of dough into the center. Form it back into a ball and set it into the bowl. Cover it with the kitchen towel and let it rest for another hour.
4. Next, repeat step 3 on hours 2 and 3.
5. Finally, let the dough bulk rise or rise until it has doubled in size (roughly 4-6 hours).

Laminating the Dandelion Thyme Sourdough Loaf

1. Once the dough has bulked or doubled in size, place it on a lightly floured surface.
2. Next, gently push the dough down and spread it like a pizza crust.
3. Then, sprinkle the remaining Dandelion flowers, Thyme, and lemon zest on top of the flattened dough.
4. Next, pull the edges of the dough into the center.
5. Then, roll up the dough into a ball, place it back into the bowl, and cover it with a damp kitchen towel. Let it rest for 30 minutes.
6. Finally, place a Dutch Oven into a cold oven and preheat it to 450 degrees Fahrenheit.

Scoring the Dandelion Thyme Sourdough Loaf

1. First, once the dough has rested for 30 minutes, place it onto a lightly floured sheet of parchment paper.
2. Next, lightly dust the top of the dough with flour as well.
3. Then, using a sharp pairing knife or bread lame, score the loaf of dough with your desired design.
4. Finally, sprinkle the top of the dough with a few dried Dandelion flowers and fresh Thyme leaves.

Baking and Cooling the Dandelion Thyme Sourdough Loaf

1. Once the Dutch Oven and regular oven have preheated to 450 degrees Fahrenheit, remove the Dutch Oven and set it on the stove.
2. Next, remove the lid and gently place the scored loaf of Sourdough into the preheated Dutch Oven.
3. Then, place the lid back onto the Dutch Oven and into the preheated oven.
4. Next, bake the bread for 23 minutes.
5. Then, reduce the heat to 440 degrees Fahrenheit; remove the lid from the Dutch Oven and bake the loaf for another 20-22 minutes.
6. Finally, remove the baked loaf from the oven and place it onto a wire rack to cool completely.

Notes

Serving and Storing the Dandelion Thyme Sourdough Loaf

Once the Dandelion Thyme Sourdough Loaf has cooled completely, place it on a cutting board. Using a sharp Serrated knife, slice the bread in half; then flip the halves over and slice it completely.