Artisan Izzio Sourdough Bread Recipe
Master the rhythm of natural fermentation with this comprehensive guide to a blistered, artisan-style sourdough using a stiff starter and a 36-hour cold retard. Plus, learn how to transform leftover crusty bread into an outrageously decadent pistachio chocolate bread pudding topped with crispy kataifi.
Equipment
- Dutch oven
- Baking pan
- Whisk
Ingredients
- 4 c cubed izzio Olive Oil Sea Salt Focaccia
- 3 oz kataifi
- 7 oz pistachio cream
- 2 tbsp tahini
- 2 tbsp butter, plus more for greasing
- 3/4 c semisweet chocolate chips, divided (125g)
- 1/2 c granulated sugar (100g)
- 1/4 c cocoa powder (22g)
- 1 1/2 c whole milk or half-and-half (340g)
- 3 large eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
Sourdough Fundamentals and the Stiff Starter Twist
- Start with a mature sourdough starter that is bubbly and smells pleasantly tangy, not sharp or alcoholic. Look for a starter that doubles predictably after feeding, signaling that the wild yeast and bacteria are in balance.
- Build a stiff starter by making your levain noticeably firm, not pourable, so it holds its shape in the bowl. This thicker build pushes the flavor toward a more assertive tang and makes the fermentation steadier.
Mixing, Autolyse, and Stretch and Fold
- Mix the flour and water first and let it rest for 1 hour for the autolyse phase. This makes the dough feel smoother and more elastic before you begin working it, resulting in a cohesive and less sticky dough.
- Add your stiff starter and salt after the autolyse, then mix until the dough tightens and looks satiny. Over the next couple of hours, use the stretch and fold method until the dough holds its shape better, looks slightly puffy, and feels springy.
The Cold Retard and Dutch Oven Bake
- Shape the dough into a boule or batard, then place it into the refrigerator for a full 36-hour cold retard. When ready, it should look gently risen, feel airy under the skin, and smell complex with notes of yogurt and toasted grain.
- Score the dough with confidence so the loaf has a clear path to expand, ensuring a proud ear. Bake in a preheated Dutch oven so steam is trapped early on, maximizing oven spring and blistering the crust before it sets.
The Epic Leftover Transformation, Pistachio Chocolate Bread Pudding
- Whisk the wet mixture until smooth and glossy, ensuring the cocoa dissolves and the eggs disappear into the milk. Pour the custard over the cubed focaccia and let the bread drink it in until the pieces feel heavy and soaked, not floating dry.
- Toast the kataifi in butter until it turns golden and fragrantly nutty, then cool it slightly so it stays crisp. Layer the soaked focaccia and toasted kataifi in a well-greased pan, tuck in the pistachio cream and part of the chocolate chips, and finish with the remaining chips on top.
- Bake at 350F until set. The center should jiggle like a soft custard rather than sloshing like liquid, and the top should smell rich and brownie-like. Rest it a bit before serving so the slice holds together and the chocolate settles.
Notes
Starter Maintenance: Feed your mature starter with a 50/50 blend of bread flour and whole wheat flour. This guarantees a highly active culture with a much more complex, bakery-style aroma.
Dough Structure: Never skip the autolyse. Mixing just the flour and water and letting it rest for an hour before adding salt or starter builds incredible gluten strength naturally, making the stretching and folding process significantly cleaner.
Stale Bread Tip: When making the bread pudding, prioritize slightly dry bread. Cubing the focaccia and leaving it out overnight helps it absorb the rich custard perfectly without breaking down into a mushy texture.
Storage Technique: Always store your fresh sourdough loaf at room temperature in a paper bag or a wooden bread box. Sealing it in plastic traps moisture and immediately ruins the crispy, blistered crust.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.