chillyfillmores
Emma Keys
For the Sourdough: 500g bread flour 350g water (room temp) 100g active sourdough starter 10g salt For Shaping: Extra flour for dusting Parchment paper and a heart-shaped cutter or guide For the Raspberry Glaze: 1/2 cup fresh or frozen raspberries 1 cup powdered sugar 1–2 tbsp lemon juice or milk (adjust for consistency) Pinch of salt
Ingredients
01
In a large bowl, mix flour and water (no salt or starter yet). Let rest for autolyse – 1 hour.
02
Add starter and salt. Mix until well combined. Cover and rest 30 minutes. Do 3–4 sets of stretch and folds over the next 3 hours, every 30–45 minutes.
03
Let rest at room temp until dough doubles (4–6 hrs depending on room temp). Lightly flour surface, gently shape into a round. Rest 20–30 min.
04
Use your hands or a heart-shaped template to shape dough into a heart. Place on floured parchment paper. Cold proof in the fridge overnight (8–12 hrs), covered.
05
Preheat oven with Dutch oven inside at 500°F (260°C) for 45 mins. Take dough from fridge. Score the top in a decorative heart pattern if you’d like.
06
Bake covered for 20 minutes, then uncovered at 450°F (230°C) for 20–25 mins more. Let sourdough cool fully before glazing (about 1 hr).
07
🍓 Raspberry Glaze In a small saucepan, cook raspberries over medium heat until they break down. Strain through a sieve to remove seeds.
08
Mix raspberry puree with powdered sugar and a bit of lemon juice/milk. Drizzle or paint the glaze over the cooled bread in heart patterns or all over.