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A rustic sourdough loaf loaded with thyme, rosemary, and sage — designed to be cubed and dried for the best Thanksgiving stuffing you've ever made. Includes Laila's own stuffing recipe as a bonus.
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Laila's Stuffing (Bonus!)
If you have a stale loaf all cubed up and ready to go for your stuffing, this is absolutely unnecessary. However, if you're still planning on baking and drying up a loaf or two for your stuffing, I urge you to do this: Add 2–3 tablespoons of your favorite Thanksgiving herbs!
Mix flours, 275g warm water, salt, and starter together to form a shaggy dough, making sure there are no clumps of dried flour left. Cover and let it rest for 30 minutes.
Then add the herbs and, if your dough feels strong and like you can add more water, add some or all of the remaining water. Give it one stretch and fold, then let it rest.
Do a coil fold. Do 2 more folds over the next hour, then let the dough finish bulk fermenting for another 2 hours. Total bulk fermentation is about 5 hours — this will depend on the temperature of your house.
Bulk fermentation is over when the dough has roughly doubled, has bubbles forming on top, but is still strong and stretchable. If the dough begins to fall apart, shape immediately and refrigerate.
There is no specific amount of time for bulk fermentation! You'll learn when the dough is ready by practicing and improving your feel for it.
Lightly flour the dough surface and flip it onto the counter. Gently spread it into a square, fold in the left and right sides to make a long cylinder, then roll the dough onto itself. Heavily flour a kitchen-towel-lined bowl or banneton and place the dough seam side up.
Refrigerate overnight.
Preheat your baking vessel to 475°F for at least 20 minutes.
Take the dough out of the fridge, score it, and bake at 475°F covered for 20 minutes. Then lower the oven to 450°F and bake an additional 15–20 minutes depending on desired color.
Slice or rip into small pieces and dry it out on the counter. I suggest cutting it before it gets too stale.
This is approximate and I always make it by feel:
Melt the butter and add the veggies. Slowly sauté until translucent, then add the herbs. Let them fry at low-med heat for 3–5 minutes.
Add the bread and enough stock that when you press the mixture down you can see liquid, but otherwise you can't tell it's there. All cubes should be lightly moistened but not wet.
Bake in a buttered 8x8 pan at 350°F for 30–40 minutes, until the top is browned.
