STELLENBOSCH – Thursday 16 October is World Bread Day, and the team at the historic Spier Wine Farm is imploring you to turn the everyday pleasure of bread and wine into a creative feast with a red wine sourdough recipe.
From vineyard to oven, the Vadas artisanal bakers and Spier’s winemakers have collaborated to craft a sourdough bread that captures the bold, expressive character of Spier’s Seaward Cabernet Sauvignon in every slice. The loaf is rich in flavour and perfectly pairs with cheese, charcuterie and a glass of red.
FROM VINEYARD TO KITCHEN
“Bread and wine have always belonged together and have been staples on tables for centuries,” says Johan Jordaan, cellar master at Spier. “This red wine sourdough brings them even closer, showing that wine isn’t only for the glass, it can inspire creativity in the kitchen too.
“We selected the Spier Seaward Cabernet Sauvignon, a medium to full-bodied wine matured in both French and American oak for 14 months, revealing concentrated aromas of red and black berries and cedar spice.”
ELEVATING EVERYDAY MOMENTS
The recipe transforms the Spier Seaward Cabernet Sauvignon into a concentrated reduction and folds into a sourdough fermented overnight for complexity and depth.
The Cabernet Sauvignon lends a subtle fruitiness and colour to the bread, adding a playful new occasion for enjoying red wine.
To mark World Bread Day, Spier shares this recipe for all bread-lovers to try at home. Whether enjoyed as part of a grazing platter or simply torn warm from the loaf, it is an invitation to elevate everyday moments.
RED WINE SOUR DOUGH RECIPE
– Makes: 1 kg loaf
– Dough temperature target: 28°C
– Hydration: 72%
INGREDIENTS:
- 210 g bread flour
- 210 g cake flour
- 250 g water
- 300 g Spier’s Seaward Cabernet Sauvignon (reduced to 50 g)
- 240 g active sourdough starter (fermented overnight)
- 12 g salt
METHOD:
1. Red wine reduction: Simmer 300 g of Spier’s Seaward Cabernet Sauvignon in a small saucepan until reduced to 50 g. Allow to cool before using.
2. Mixing the dough: Combine all ingredients and mix for 10 to 15 minutes by hand or stand mixer until smooth and slightly elastic.
3. Bulk fermentation (three hours): Allow the dough to rest in a covered bowl at room temperature. Perform a fold every hour (stretch and fold all sides once). Pre-shape and rest for 30 minutes. Turn the dough out onto a lightly floured surface. Shape gently into a round ball. Cover and let rest for 30 minutes.
4. Final shape and cold ferment: Shape again into a tight round ball and place into a floured banneton or bowl. Cover and refrigerate for 18 to 24 hours.
5. Bake: Preheat oven to 240 °C. Five minutes before baking, place two ice blocks on a tray in the oven to create steam. When ready to bake, pour a cup of boiling water into a tray to boost steam. Bake at 240 °C for 20 minutes, then reduce to 220 °C and bake for another 10 to 15 minutes until deep golden brown.
6. Allow to cool for at least an hour before slicing. Enjoy!
You must be logged in to post a comment.