Jam Swirl Sourdough Bread
A beautiful artisan sourdough loaf filled with sweet berry jam swirls, featuring a crisp golden crust and soft airy crumb. Perfect for breakfast, brunch, or a special homemade treat.
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen scale
- Measuring cups & spoons
- Banneton basket or bowl lined with towel
- Dutch oven or baking pot
- Sharp knife or bread lame
- Cooling rack
- Spatula
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
- 120 g thick berry jam
- 1 tbsp honey
Instructions
- In a large bowl, mix bread flour and water until no dry flour remains. Cover and let rest for 30 minutes.
- Add sourdough starter, salt, and honey. Mix until fully combined.
- Cover and let the dough rest for 30 minutes.
- Perform stretch and folds every 30 minutes for 2 hours.
- Cover and let the dough continue fermenting until slightly puffy and airy, about 3 to 4 hours total.
- Turn dough onto a lightly floured surface and gently flatten into a rectangle.
- Spread the berry jam evenly over the dough, leaving a small border around edges.
- Roll or fold the dough tightly into a loaf shape.
- Place dough seam side up into a floured banneton or towel-lined bowl.
- Cover and refrigerate for 8 to 12 hours.
- Preheat oven with Dutch oven inside to 475°F (245°C) for 30 minutes.
- Turn dough onto parchment paper and score the top with a sharp blade.
- Carefully place dough into hot Dutch oven and cover with lid.
- Bake for 20 minutes covered.
- Remove lid, lower heat to 425°F (220°C), and bake another 20 to 25 minutes until deep golden brown.
- Remove bread and cool completely on a wire rack before slicing.
Notes
Nutritional Info (Per Slice Approx.)
- Calories: 190
- Carbohydrates: 36 g
- Protein: 6 g
- Fat: 2 g
- Sugar: 8 g
- Fiber: 2 g
- Sodium: 220 mg
