Saffron Sourdough Bread

This Saffron Sourdough Bread combines aromatic saffron with butter, flour and a prepared bread starter for a distinctive homemade loaf.

The recipe begins by infusing Saffronice Saffron Powder in room-temperature water before combining it with melted butter, salt and a prepared bread starter.

After a series of folds and an overnight cold fermentation, the dough is baked until golden and left to cool before slicing.

Serve it simply with butter, or follow the original serving idea and pair it with ricotta cheese or homemade sour cherry jam.

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Why You'll Love This Saffron Bread

This recipe takes familiar homemade bread and gives it a distinctive saffron twist.

Saffronice Saffron Powder is infused in room-temperature water before being mixed into the dough with melted butter, salt and the prepared starter.

The dough also undergoes an overnight cold fermentation, so much of the process can be prepared ahead of time.

Once baked, the bread works with both savoury and sweet toppings, making it suitable for breakfast, snacks or serving alongside a meal.

Recipe Snapshot

Ingredients

For the Saffron Bread

• 20 mg (0.02 g) Saffronice Saffron Powder
• 100 ml (about ⅓ cup + 1 tablespoon) water, room temperature
• 70 g (about 5 tablespoons) butter, melted
• 5 g (about ¾ teaspoon) sea salt
• 100 g (about ⅓–½ cup) prepared bread starter
• 250 g (about 2 cups) organic flour, plus additional flour for dusting

Optional Toppings

• Ricotta cheese, as desired
• Sour cherry jam, as desired

Let's Start Baking

Step 1 – Prepare the Saffron Infusion

Mix 20 mg (0.02 g) Saffronice Saffron Powder with 100 ml room-temperature water.

Leave the mixture to infuse for 10 minutes.

Step 2 – Mix the Dough

Pour the saffron-infused water into a mixing bowl.

Add the 70 g melted butter, 5 g sea salt and 100 g prepared bread starter and mix until combined.

Add 250 g flour and mix to form a dough. 250 g (about 2 cups) organic flour, plus more as needed and for dusting. Cover and allow it to begin rising.

Step 3 – Fold & Shape the Dough

Stretch and fold the dough four times at 30-minute intervals.

After the final fold, divide the dough into 200 g portions and shape each portion into a ball.

Place each dough ball into a towel-lined bowl and lightly dust the top and bottom with flour.

Step 4 – Ferment Overnight

Transfer the shaped dough to the refrigerator and leave it to ferment overnight.

This slow cold fermentation prepares the dough for baking the following day.

Step 5 – Score & Bake

Preheat the oven to 200°C (392°F).

Score each dough ball with a sharp blade, then place them in the preheated oven.

Lightly spray the oven with water as described in the original method, then bake for approximately 30 minutes.

Step 6 – Cool & Serve

Remove the bread from the oven and allow it to cool for approximately 1 hour before slicing.

Serve plain or add ricotta cheese, homemade sour cherry jam or your favourite bread topping.

Folding & Overnight Fermentation

This recipe uses a series of four stretch-and-fold rounds at 30-minute intervals.

Stretch and fold the dough four times, leaving 30 minutes between each fold.

Once the folding process is complete, shape the dough into 200 g portions and refrigerate them overnight.

The next day, the dough can be scored and baked directly.

Expert Tips

A few simple techniques will make the saffron bread easier to prepare and help you get the best result from the dough.

• Measure the saffron carefully. The recipe specifies 20 mg (0.02 g) Saffron Powder.
• Use room-temperature water. Keep the saffron infusion method consistent with the recipe.
• Give the saffron the full 10 minutes. Prepare the infusion before mixing the dough.
• Add extra flour gradually. Only add more if the dough is too difficult to handle.
• Don't rush the folds. Complete four rounds with 30 minutes between each one.
• Flour the towel lightly. This helps prevent the shaped dough from sticking during fermentation.
• Score before baking. Use a sharp blade to score each dough portion before placing it in the oven.
• Cool before slicing. Allow the bread to cool for approximately 1 hour.

What to Serve with Saffron Bread

This saffron bread can go in either a sweet or savoury direction depending on how you serve it.

Serve the finished saffron bread with ricotta cheese or homemade sour cherry jam.

Allow the bread to cool for approximately 1 hour before slicing, then add your preferred topping.

Storage

Allow the saffron bread to cool completely before storing it.

Keep leftover bread well wrapped or in an airtight container until ready to serve.

More Saffron Recipes to Try

If you enjoyed using saffron in this homemade bread, try these other recipes for breakfast, baking and sweet treats.

• Saffron Tres Leches Cake- brings saffron into a soft sponge cake with a creamy milk soak and whipped topping.
• Persian Saffron Ice Cream (Bastani) - combines saffron with rose water, cream and roasted pistachios.
• Saffron Crème Brûlée Tart - Saffron custard meets a crisp pastry shell and a caramelised topping.

From breakfast dishes to baked and frozen desserts, these recipes offer more ways to use saffron beyond savoury rice dishes.

Ready to Bake?

Infuse saffronice saffron powder in room-temperature water, combine it with butter and your prepared bread starter, then build the dough with flour and salt.

Fold, shape and cold-ferment the dough overnight before scoring and baking until golden.

Once cooled, slice your homemade Saffron Sourdough Bread and enjoy it with ricotta, sour cherry jam or your favourite topping.

Frequently Asked Questions

How many times should I fold the dough?

Complete four rounds of stretching and folding at 30-minute intervals.

How long does the dough ferment?

After the folding and shaping stages, refrigerate the shaped dough overnight before baking.

What temperature should I bake the bread at?

Bake at 200°C (392°F) for approximately 30 minutes.

How long should the bread cool?

Allow it to cool for approximately 1 hour before slicing.