Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (2024)

Happy summer solstice! As a break from the usual fresh sourdough loaf, here’s a sourdough pull apart bread recipe that I decided to make in the shape of the sun, to celebrate.

Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (1)

Table of Contents

  • Sourdough Pull Apart Bread Video Recipe
  • Summer Solstice Sourdough Pull Apart Finger Bread
    • Baking Schedule
    • Ingredients
    • Instructions
  • Pull Apart Sourdough Bread – FAQs
  • My NYC Experience

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Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (2)

Summer Solstice Sourdough Finger Bread

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  • Total Time: 16 hrs 45 mins
  • Yield: 1 bread, 24 sticks 1x
  • 50 g active whole grain wheat or rye sourdough starter (100% hydration)
  • 300 g white wheat flour
  • 175 g water or milk
  • 4 tablespoons olive oil
  • 2 pinches fine sea salt
  • 50 g tomato sauce + fresh or dry herbs (oregano, basil)
  • sesame seeds for topping
  • 1 egg yolk for garnish

Instructions

  1. In the evening, mix 25 g of whole grain wheat flour with 25 g of water and 1 heaping teaspoon of (active) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume.
  2. In the morning, prepare the dough. Dissolve all of your active starter in 175 g of water (or more if the dough feels stiff), add 4 tablespoons of olive oil, 300 g of flour, and 2 pinches of salt. Mix until all ingredients come together. The dough should be more stiff but still soft to be able to knead it without any resistance. Knead the dough for 8-10 minutes until smooth. When done, transfer the dough to a clean bowl and cover it with a piece of plastic wrap or kitchen cloth in order to prevent the surface from drying out.
  3. Let the dough to ferment for 3-4 hours. In that time the dough will not double in volume, nonetheless you will see the difference and also the signs of fermentation at the bottom of the bowl.
  4. When ready, first preheat your oven to 200°C (392°F) along with the baking tray. Next, transfer the dough onto the working surface (use the plastic dough scraper) and divide it in two equal parts. Take one piece and transfer it onto the lightly dusted parchment paper. Roll it to a round shape with diameter of 23 cm (91⁄16 in). Set aside. Take another piece and flatten it as well.
  5. Spread the tomato sauce over the first piece of dough but leave 1-2 cm free around the edge. Sprinkle the herbs over the sauce. Cover with second flattened piece of dough and (optionally) seal the edges.
  6. Place a glass jar in the middle of the dough.
  7. Start shaping the bread. Use a back of the knife or the bench knife to first divide the dough into four equal parts. Next, divide each quarter into two parts and again into 3 parts, so you end up with 6 sticks in each quarter. Take each stick and twist it three or four times.
  8. When done, remove the jar and wash the middle of the dough with egg yolk and then sprinkle some sesame seeds over it. Optionally wash the twists as well. You can was the dough with water.
  9. Take the baking try out of the oven and transfer the bread onto it. Bake for 30-35 minutes or until nicely brown. When baked, take the bread on a cooling rack and let it cool or it warm.

Notes

  • I prepared sourdough starter in the evening, left it to ferment overnight, mixed the dough in the morning, left it to ferment for 3 hours, shaped the bread afterwards and baked it straight away.
  • Pay attention to how much water your flour absorbs. In my experience, white khorasan flour absorbs more flour than white wheat flour (around 200 g) and white spelt flour absorbs less than white wheat flour. I advise you to start with less flour and continue to add more if necessary. The dough should be more on the stiffer side, however still kneadable.
  • You could also use unfed sourdough starter directly from the fridge, it will work as well.
  • Author: Natasha Krajnc
  • Prep Time: 16 hrs 10 mins
  • Cook Time: 35 mins
  • Category: bread

Sourdough Pull Apart Bread Video Recipe

Today is a special day. It’s a summer solstice here in the Northern hemisphere, marking the longest day of the year. The memories of the last year’s solstice celebration are still so vivid. We drove to a forest and then drummed from the sunset to sunrise by the fire with a group of friends! It was one of the most emotional experience of my life.

To honor this year’s summer solstice, I decided to make a summer solstice sourdough finger bread in the shape of the sun. Above all, this sourdough bread is very simple and quick to make, so you can make it and take it to the picnic.

Check the video recipe and leave me a comment below if you like it:

Summer Solstice Sourdough Pull Apart Finger Bread

Though not the typical cheesy garlic bread you typically see as the pull apart bread, this sourdough pull apart bread with tomato sauce and herbs is still amazing!

Baking Schedule

I prepared sourdough starter in the evening, left it to ferment overnight, mixed the dough in the morning, left it to ferment for 3 hours, shaped the bread afterwards and baked it straight away.

Ingredients

Yields: one bread with 24 sticks

  • 50 g active whole grain wheat or rye sourdough starter (100% hydration)
  • 300 g white wheat flour
  • 175 g water or milk (I used water)
  • 4 tablespoons olive oil
  • 2 pinches fine sea salt
  • 50 g tomato sauce + fresh or dry herbs (oregano, basil)
  • sesame seeds for topping
  • 1 egg yolk for garnish

*Pay attention to how much water your flour absorbs. In my experience, white Khorasan flour absorbs more flour than white wheat flour (around 200 g) and white spelt flour absorbs less than white wheat flour. I advise you to start with less flour and continue to add more if necessary. The dough should be more on the stiffer side, however still kneadable. (Speaking of Khorasan flour, I used this flour in my wild garlic sourdough recipe!)

Instructions

  • In the evening, mix 25 g of whole grain wheat flour with 25 g of water and 1 heaping teaspoon of (active*) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume. *you could also use unfed sourdough starter directly from the fridge, it will work as well.
  • In the morning, prepare the dough. Dissolve all of your active starter in 175 g of water (or more if the dough feels stiff), add 4 tablespoons of olive oil, 300 g of flour, and 2 pinches of salt. Mix until all ingredients come together. The dough should be more stiff but still soft to be able to knead it without any resistance. Knead the dough for 8-10 minutes until smooth. When done, transfer the dough to a clean bowl and cover it with a piece of plastic wrap or kitchen cloth in order to prevent the surface from drying out.
  • Let the dough to ferment for 3-4 hours. In that time the dough will not double in volume, nonetheless you will see the difference and also the signs of fermentation at the bottom of the bowl.
Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (3)
  • When ready, first preheat your oven to 200°C (392°F) along with the baking tray. Next, transfer the dough onto the working surface (use the plastic dough scraper) and divide it in two equal parts. Take one piece and transfer it onto the lightly dusted parchment paper. Roll it to a round shape with diameter of 23 cm (91⁄16 in). Set aside. Take another piece and flatten it as well.
  • Spread the tomato sauce over the first piece of dough but leave 1-2 cm free around the edge. Sprinkle the herbs over the sauce. Cover with second flattened piece of dough and (optionally) seal the edges.
  • Place a glass jar in the middle of the dough.
Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (4)
  • Start shaping the bread. Use a back of the knife or the bench knife to first divide the dough into four equal parts. Next, divide each quarter into two parts and again into 3 parts, so you end up with 6 sticks in each quarter. Take each stick and twist it three or four times.
  • When done, remove the jar and wash the middle of the dough with egg yolk and then sprinkle some sesame seeds over it. Optionally wash the twists as well. You can was the dough with water.
  • Take the baking try out of the oven and transfer the bread onto it. Bake for 30-35 minutes or until nicely brown. When baked, take the bread on a cooling rack and let it cool or it warm.
Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (5)

This pull apart bread recipe was adopted from the beautiful Kalács bread by Viviene Perényi (At down under).

I also recommend checking out my sourdough recipes on the blog to please a crowd!

  • Roasted Pumpkin Seed Pesto Sourdough Bread
  • Soft Sourdough Discard Rolls
  • Sourdough Garlic Bread

Here’s more pull-apart recipes:

  • Sourdough Pumpkin Rolls
  • Baking the Best Sourdough Discard Cinnamon Rolls

Pull Apart Sourdough Bread – FAQs

Can you reheat sourdough pull apart bread?

Yes, you can reheat sourdough pull apart bread using the same methods as regular pull apart bread. When reheating sourdough pull apart bread, it’s important to be gentle to avoid drying it out or making it tough.

How do you tell if sourdough pull apart bread is done?

To tell if sourdough pull apart bread is done, you can: check the crust (should be golden brown and crispy), use a thermometer, tap the bread (it should sound hollow), refer to the baking time indicated in the recipe, and let the bread cool so it can finish cooking.

My NYC Experience

I’m back on track!

It seems an eternity away from these sourdough hamburger buns – the beginning of the June was really special and unforgettable. As one of finalist in the sixth-annual Saveur Blog Awards 2015 I headed for New York (first time in the US!) to attend a three-day final event organized by the Saveur Magazine – check photos here.

Even though I didn’t win in the Special interest blog category, this New York experience was something really inspiring and I am so happy to have met all the beautiful and talented blogging souls. Thank you everyone who nominated my blog to make this happen and to all my readers and supporters. Congratulations to all the winners!

“I’m gonna make it by any means, I got a pocket full of dreams…”

(Alicia Keys, New York)

And I am so grateful for the opportunity to visit the Saveur Magazine premises. We prepared something – stay tuned! =)

On my last day in New York I decided to explore the city (read as to find bakeries with sourdough bread). Mission NY sourdough bread was successful, I found a lot of bakeries with delicious sourdough bread. Can’t wait to come to New York next time to visit the Bien Cuit bakery. And since so much bread I bought was quite a challenge for me (I usually eat one loaf per week), I shared the it with homeless people.

Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (6)

Related Articles:

Best Sweet Corn Sourdough Bread RecipeRoasted Pumpkin Seed Pesto Recipe (with Pumpkin Seed Oil)Sourdough Doughnuts with Strawberry and Apple Pie CreamHow to Make Sourdough Hot Dog Buns Recipe – Delicious and Super EasyDelicious and Easy to Prepare Chocolate Sourdough Bread

Sourdough Pull Apart Bread: Summer Solstice Finger Bread (VIDEO recipe) | My Daily Sourdough Bread (2024)

FAQs

Why is sourdough bread bad for you? ›

But, a word of caution: sourdough is mostly made with white flour rather than wholegrain. Wholegrain bread is higher in fibre, an important part of a healthy diet. While it's fine to have white bread for a change, a better everyday option is wholemeal bread. Also, look out for the salt content of breads.

How many slices of sourdough bread can you eat in a day? ›

Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet. The United States Department of Agriculture recommends 6 servings of grains per day. For reference, one slice of sourdough bread is a single serving.

Is sourdough bread good for diabetics? ›

Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.

What is the secret behind the sour of sourdough bread? ›

A sourdough starter is made up of wild yeast and bacteria working together. The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.

Is sourdough bad for gut health? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Which is healthier sourdough bread or regular bread? ›

The bottom line. Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

Is sourdough bread good for blood pressure? ›

In addition to these nutritional benefits, sourdough has been shown to reduce blood pressure and help maintain healthy cholesterol levels as well.

Is there a lot of sugar in sourdough bread? ›

Sourdough bread doesn't contain sugar, while ordinary sandwich bread often does. Otherwise, the macronutrients depend on the kind of flour used. Whole wheat flour will generally contain more fiber than white flour. Enriched flour will also have vitamins and minerals to offer.

Which bread is good for high blood pressure? ›

Whole-wheat bread.

What is the secret to sourdough bread? ›

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Why do you put vinegar in sourdough bread? ›

In fact the acidity is a dough conditioner that softens the texture of whole grains and makes the bread more pliable. Hack: apple cider vinegar. I often add about a tablespoon of ACV to bread as a dough conditioner. This doesn't affect the flavor much if at all.

How to get more flavor in sourdough bread? ›

Use Citric Acid In Your Sourdough

If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help.

Is sourdough bread inflammatory? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Is sourdough bread good or bad carbs? ›

Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

Is sourdough the least fattening bread? ›

If you're watching your calorie intake, sourdough bread can be a smart choice. Compared to some other bread varieties, sourdough generally has a lower calorie count. How many calories in a slice of sourdough bread? A typical slice of sourdough bread contains around 120-140 calories.

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