Rose Petal Pistachio Cardamom Sourdough

5 from 17 votes

RosePetal Pistachio Cardamom Sourdough Bread is a fragrant, naturally leavenedartisan bread that blends floral notes of dried rose petals, nutty pistachios,and warm cardamom into a soft, flavorful sourdough loaf.

Prep Time7

Cook Time50

Servings: pieces

Calories: 193kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

½ cup 100 g active sourdough starter or bubbly discard
3 ½ cup 440 g bread flour
⅓ cup 40 g Rye flour optional for depth
2 tablespoon + 2 teaspoon 20g spelt flour
1 ½ cup 375 g of water or milk room temperature
1 teaspoon 9 g salt
1 teaspoon 5g ground cardamom freshly ground preferred
½ cup 69g pistachios lightly toasted and chopped
1-2 tablespoon 5 g culinary-grade dried rose petals
1 ½ tablespoon 25g honey or sugar (optional

Instructions

Mix the Dough: In a bowl, combine sourdough starter, water ), and honey if using. Add flours and mix until shaggy. Rest for 30 minutes.
Then incorporate salt and set aside for 1 hour
Do stretch and fold the dough and set aside for 1 hour
Then do another stretch and fold of the dough and set aside for 2 hour
Let the dough rise until puffy and 60–70% increase in volume.
Laminate the dough and incorporate rose petal, cardamom, rose water and pistachio and fold the dough like letter fold and set aside for another hour
Gently shaped into a round or oval loaf. Place in a floured banneton.
This time you can either Cold Proof by refrigerating for 8–14 hours. or set aside for 2 hours at room temperature
When you are ready to bake score the dough and bake at 450°F (230°C) in a preheated Dutch oven for 20 minutes covered, then 30 minutes uncovered until golden.
Cool: Let cool completely before slicing to allow flavors to bloom.

Video

Nutrition

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