Here’s a beautiful and delicious Sourdough Flower Loaves recipe — ideal for a centerpiece or special occasion. These loaves are shaped like flowers with petal-like segments, and made using a natural sourdough starter.
🌸 Sourdough Flower Loaves Recipe
Makes: 2 medium flower-shaped loaves
Time: ~8–12 hours (including bulk fermentation and proofing)
Tools: Banneton or bowls, lame or sharp blade, Dutch oven or baking steel, parchment, kitchen scale
🧾 Ingredients
Levain:
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50g mature sourdough starter
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50g water
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50g bread flour
Main Dough:
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800g bread flour (or a mix of 600g bread + 200g whole wheat)
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600g water (75% hydration)
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18g salt
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All of the levain
🌼 Optional Add-ins (for variation/color):
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Turmeric or beet powder (add to dough for natural colors)
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Black sesame seeds (for contrast on petals)
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Butter cubes, herbs, or cheese (for savory filling)
🥣 Instructions
1. Build the Levain (Morning or Night Before)
Mix 50g starter, 50g water, and 50g flour. Let it ferment at room temp for 4–6 hours until bubbly and doubled.
2. Mix the Dough
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In a large bowl, mix flour and water (autolyse) and rest for 30–60 minutes.
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Add the levain and mix thoroughly.
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Add salt and mix using the stretch and fold technique or slap and fold for better gluten development.
3. Bulk Fermentation (4–6 hours at 72–76°F / 22–24°C)
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Perform 3–4 sets of stretch and folds every 30–45 minutes.
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After the last fold, rest the dough until it’s risen ~60%.
4. Divide and Pre-shape
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Divide the dough in half.
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Pre-shape into rounds, rest for 20 minutes.
5. Shape into Flower Loaves
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Flatten each round slightly.
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Using a dough cutter or knife, cut 5–6 evenly spaced slits around the edge (like petals), leaving the center intact.
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Gently stretch and tuck each petal to the side or twist for definition.
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Place upside-down in a floured banneton or bowl.
6. Final Proof (2–3 hours at room temp or overnight in fridge)
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If retarding overnight, cover and refrigerate for 8–12 hours.
7. Bake
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Preheat oven to 475°F (245°C) with Dutch oven or baking stone inside.
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Flip loaf onto parchment. Score the center (optional).
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Bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden.
8. Cool
Let loaves cool fully before slicing (at least 1 hour).
🌸 Tips for Beautiful Flower Loaves
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Use contrasting flours (e.g., rye in petals) for visual interest.
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Dust with rice flour or stencil a flower design before scoring.
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Use egg wash (if not strictly sourdough/pure) for a shiny finish.