Today, I’m going to share my Matcha Sourdough Bread recipe. This bread is a really fun loaf to make! The contrast of the green matcha really pops when mixed with a white loaf. I hope you will also try this recipe. Have a lovely weekend, everyone, and happy baking!
Below you will find my step-by-step recipe and video guidance. So, let’s do this!
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
Enjoy your bread with butter and jam, it also makes delicious toast and can be frozen.
You will need:
- 220 grams water
- 30 grams sourdough starter (100% hydration)
- 300 grams high protein bread flour
- 8 grams fine sea salt
- 6 grams matcha powder + 3 to 5 grams extra water
Equipment and tools:
- mature and active sourdough starter
- kitchen weighing scale
- mixing bowls and spatula
- bulk container with a lid (or use plastic film)
- dough scraper
- banneton basket – oval (21cm/8inch) and cloth liner
- gluten-free flour, for dusting the proofing basket
- sharp bread lame or razor blade
- very thick oven gloves
- dutch oven or cast iron pan
- Nice to have: instant thermometer, room thermometer, sharp bread knife
- Prepare your levain: The evening before making the dough, around 10 pm, build the starter with 5g starter: 15g cold water: 15g flour.
- Fermentolyse: The next day, around 7 am, in a mixing bowl dissolve the starter with water. Then add the flour and stir all the ingredients until no dry flour is left, cover, and let the dough sit for 3 hours at 22C/72F.
- Divide the dough and salt: Divide the dough into two. Each dough weighs around 275g then add 4g salt on both doughs. Add the matcha powder only in one dough with additional water. Mix until the salt and matcha powder is fully incorporated into the dough. Cover and rest the dough for 45 minutes.
- Lamination: Laminate both doughs together. Fold and transfer into a greased container—cover and rest for 1 hour.
- 2x Coil fold: Perform 2x folds and rest the dough every 1 hour. Perform the last fold and rest the dough until it has risen about 50%, and you see a bunch of little air throughout; it’s ready for pre-shaping.
- Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow to bench rest for 10 minutes (uncover).
- Final shape: Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton and let the dough rest at room temperature for 2 hours.
- Cold retard: Transfer the dough to the fridge for 14 hours. My fridge temperature is 5C / 41F.
- Pre-heat the oven and freeze the dough: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
- Score and bake: Once the oven is ready, take the dough out of the freezer, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 8 minutes, then 12 minutes at 205C/401F.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.