Save It There's something magical about shaping sourdough into hearts. Perhaps it's the way the wild yeast transforms simple ingredients into something nourishing and beautiful, or how the tangy aroma fills your home with warmth and anticipation. These Valentine's sourdough hearts aren't just bread – they're edible love letters, crafted with patience and adorned with artistic scoring patterns that make each loaf uniquely yours.
Save It The beauty of this sourdough art lies in its simplicity. With just flour, water, salt, and your living sourdough starter, you'll create bread that's both a feast for the eyes and the palate. The slow fermentation process allows the natural bacteria and wild yeasts to work their magic, creating bubbles that expand during baking and result in that coveted open crumb structure.
Ingredients
- Sourdough Starter: 100 g active sourdough starter (fed and bubbly)
- Dough: 350 g bread flour, 50 g whole wheat flour, 280 g water (room temperature), 8 g fine sea salt
- Decoration: Rice flour (for dusting), Optional: edible dried flowers or seeds for garnish
Instructions
- Mix the dough and autolyse
- In a large bowl, mix the sourdough starter, bread flour, whole wheat flour, and water until combined. Let rest (autolyse) for 30–45 minutes.
- Add salt and develop strength
- Add salt. Mix and knead until well incorporated. Perform 3–4 sets of stretch-and-folds, spaced 30 minutes apart, covering the dough with a damp towel between sets.
- Bulk fermentation
- After the final fold, shape the dough into a tight ball. Let rise in a lightly oiled bowl until doubled, 4–6 hours at room temperature.
- Shape into hearts
- Turn the dough onto a lightly floured surface. Divide in half. Shape each piece into a heart: flatten slightly, pinch the base to form a point, and indent the top center.
- Cold proofing
- Place each heart-shaped dough into a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate overnight (8–12 hours) for cold proofing.
- Prepare for baking
- Preheat oven to 240°C (465°F) with a Dutch oven or baking stone inside. Remove dough from the fridge. Invert onto parchment, dust generously with rice flour, and use a razor or sharp blade to score artistic heart patterns.
- Bake
- Transfer to hot Dutch oven or baking stone. Bake covered for 20 minutes, then uncover and bake for another 15 minutes until golden and crisp. Cool completely on a wire rack before decorating with optional edible flowers or seeds.
Zusatztipps für die Zubereitung
The perfect Valentine's sourdough starts with an active, bubbly starter. Feed your starter 8-12 hours before mixing the dough to ensure it's at peak activity. When performing stretch-and-folds, be gentle but firm – you're developing gluten strength without degassing the dough. For the most artistic scoring, chill your shaped loaves thoroughly and use a very sharp blade held at a shallow angle.
Varianten und Anpassungen
For a romantic pink swirl, knead 1 tablespoon of beetroot powder into half the dough before shaping. You can also experiment with dried cranberries or cherries folded into the dough during the final shaping for bursts of sweetness. For a more rustic appearance, try using a blend of seeds (poppy, sesame, or flax) sprinkled onto the dough after scoring and before baking.
Serviervorschläge
These heart-shaped sourdough loaves make a stunning centerpiece for a Valentine's Day breakfast or brunch. Serve slices slightly warm with cultured butter and honey or homemade jam. For a savory option, toast thick slices and top with avocado, microgreens, and a soft-boiled egg. These breads also make thoughtful homemade gifts – wrap in kraft paper with a ribbon and a small jar of flavored butter.
Save It Sourdough baking is as much about the journey as it is about the destination. Each time you shape these Valentine hearts, you'll develop a deeper understanding of how your starter behaves, how the dough feels at different stages, and what scoring techniques create the most beautiful designs. This recipe isn't just about creating bread – it's about slowing down, connecting with traditional food crafts, and ultimately, sharing something made with love.
Recipe FAQs
- → How do I shape the dough into hearts?
After dividing the dough, flatten each piece slightly, pinch the base to form a point, and indent the top center to create a heart shape.
- → What is the purpose of the cold proofing step?
Cold proofing overnight slows fermentation, enhances flavor complexity, and improves dough handling for sharper scoring patterns.
- → How can I create the artistic flour patterns?
Dust the dough generously with rice flour then use a sharp blade to score heart-shaped or decorative patterns before baking.
- → Can I add natural color to the dough?
Yes, knead beetroot powder into half the dough pre-shaping to create a subtle pink swirl effect.
- → What are ideal baking conditions for this bread?
Bake in a preheated Dutch oven or on a baking stone at 240°C (465°F), covered for 20 minutes then uncovered for 15 minutes to develop a crisp crust.