Sourdough is one of the great rabbit holes that most bakers are bound to go down. Whether it’s a quarantine obsession or something that becomes part of a weekly practice, there is something about creating bread from three simple ingredients, flour, water, and salt, that is tantalizing. I will be there first to admit that I am likely years and thousands of trials away from perfecting my sourdough loaf. However, If you are looking for a guide on how to make sourdough, I recommend this recipe from the renowned bakery Tartine, or Claire Saffitz’s wonderful video. This post is simply my ratios and technique for making my most recent exploration into the world of flavored sourdoughs. This loaf is made unique by the incorperation of a mixture of za’atar (a deliciousssss mediteranian spice blend) and oil into the bread. To incorporate za’atar into the loaf, I used a lamination technique. After adding the starter and salt to the dough, I let it sit for 30 minutes, then flatten it in a thin layer on the counter. I spread the oil over that layer, then fold the dough onto itself to incorporate the oil. From there, I continue on to the bulk fermentation phase. Here is a great guide for laminating sourdough.
(by weight, makes 2 loaves)