Grey Cup Sourdough
Celebrate game day in style with Grey Cup Sourdough, a deliciously rustic artisan bread that’s as satisfying to bake as it is to eat. This recipe combines all-purpose and whole wheat flours with an active, bubbly sourdough starter to create a perfectly balanced loaf featuring a crisp, golden crust and a soft, tangy interior. With step-by-step instructions for techniques like the "stretch-and-fold" method and an overnight cold fermentation, this sourdough delivers exceptional flavor and texture while fitting seamlessly into your schedule. Baked to perfection in a Dutch oven or on a baking stone, it's the ideal centerpiece for game day spreads, pairing beautifully with buttery spreads, creamy cheeses, or hearty dips. Whether you're a sourdough enthusiast or a first-time baker, this recipe guarantees a crowd-pleasing homemade loaf worthy of any celebration.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 100 grams Whole wheat flour
- 100 grams Sourdough starter (active and bubbly)
- 375 milliliters Water (room temperature)
- 10 grams Salt
- 1 tablespoon Olive oil (optional, for greasing bowl)
Instructions
In a large bowl, mix the all-purpose flour and whole wheat flour together.
Add the active sourdough starter to the bowl, then pour in the water. Mix until a shaggy dough forms, ensuring all flour is hydrated.
Let the dough rest for 30 minutes to allow for autolyse.
After the rest period, sprinkle the salt over the dough. Wet your hands to prevent sticking and knead the salt into the dough. You may use the 'pinch and fold' method to evenly distribute the salt throughout the dough.
Perform 4 stretch-and-folds over the next 2 hours, spacing each set of folds 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
Transfer the dough to a lightly oiled bowl (optional) and cover it with a damp cloth or plastic wrap. Let it rise at room temperature until it doubles in size, approximately 4-6 hours depending on room temperature.
Dust a clean surface with flour and gently turn the dough out onto it. Shape the dough into a round or oval loaf, being careful not to deflate it.
Transfer the shaped dough to a floured proofing basket or bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours) for a cold fermentation, which develops flavor.
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes.
Carefully remove the dough from the refrigerator and transfer it onto a piece of parchment paper for easy handling. Score the top of the loaf with a sharp knife or lame to create a decorative pattern or simple slash.
Carefully place the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven and bake for 20 minutes.
Remove the lid (if applicable) and bake for an additional 25 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing. Enjoy your Grey Cup Sourdough with butter, cheese, or your favorite game day dips!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 1.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
