How to Create the Perfect Sourdough Spinwheel

Proper Fermentation

Allowing adequate time for the sourdough culture to develop flavor and rise naturally.

Layering Technique

Creating even distribution of fillings for consistent flavor in every bite.

Twisting Method

Carefully exposing the layers while maintaining the structural integrity of the dough.

Spiral Formation

Shaping the twist into an even circle that bakes evenly and creates a stunning presentation.

Baking Tips

Ensure your sourdough starter is active and bubbly before beginning - it should double in size 4-6 hours after feeding.

For the best flavor development, don't rush the fermentation process. The overnight refrigeration develops the signature sourdough tang.

The dough should be slightly tacky but not sticky. Add a tablespoon of flour at a time if too wet, or a teaspoon of water if too dry.

For a more dramatic appearance, use a combination of white and colored cheeses like cheddar and smoked gouda.

If you don't have fresh herbs, double the dried herbs, but rehydrate them first by mixing with the warm olive oil 30 minutes before using.

The spinwheel can be prepared up to the shaping stage, then refrigerated overnight for a second slow fermentation. Bring to room temperature before the final proof.

For a softer crust, brush with melted butter as soon as it comes out of the oven.

Individual portions can be frozen after cooling completely. Wrap tightly and reheat in a 350°F (175°C) oven for 10 minutes to restore texture.

Sourdough Spinwheel

Name: Sourdough Spinwheel
Prep time: 12 h
Cook time: 35 min
Total time: 12 h 35 min
Yield: 1 large spinwheel (8-10 servings)
Cuisine: Artisanal, Sourdough
Ingredients: FOR THE DOUGH:; 150g active sourdough starter (100% hydration); 375g bread flour; 50g whole wheat flour; 275g water (room temperature); 10g salt; 15g olive oil, plus more for brushing; FOR THE FILLING:; 3 tablespoons olive oil; 4 cloves garlic, finely minced; 2 tablespoons fresh herbs (rosemary, thyme, or sage), finely chopped; 1 tablespoon dried herbs (Italian blend or herbes de Provence); 1/2 teaspoon red pepper flakes (optional); 150g sharp cheese (cheddar, gruyere, or parmesan), grated; Flaky sea salt for topping; 1 tablespoon coarse semolina or cornmeal for dusting (optional)

This impressive sourdough spinwheel combines the complex flavor of naturally fermented dough with a beautiful spiral design. Each pull-apart section reveals layers of herbs and cheese nestled between perfectly baked sourdough, creating a showstopping bread that's as delicious as it is visually striking.

Prep Time

12H

Cook Time

35 Minutes

Total Time

12H35 Minutes

Chef

JUE

Ingredients

Custard Cream

FOR THE DOUGH:

150g active sourdough starter (100% hydration)

375g bread flour

50g whole wheat flour

275g water (room temperature)

10g salt

15g olive oil, plus more for brushing

FOR THE FILLING:

3 tablespoons olive oil

4 cloves garlic, finely minced

2 tablespoons fresh herbs (rosemary, thyme, or sage), finely chopped

1 tablespoon dried herbs (Italian blend or herbes de Provence)

1/2 teaspoon red pepper flakes (optional)

150g sharp cheese (cheddar, gruyere, or parmesan), grated

Flaky sea salt for topping

1 tablespoon coarse semolina or cornmeal for dusting (optional)

Instructions

THE NIGHT BEFORE: In a large bowl, combine the active sourdough starter with water and mix well. Add both flours and mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).

Add salt and olive oil to the dough. Use wet hands to perform a series of stretches and folds by grabbing one side of the dough, stretching it up and folding it over the center. Rotate the bowl and repeat 3-4 times.

Cover the bowl and allow the dough to bulk ferment at room temperature (68-72°F/20-22°C) for 4-6 hours, performing a set of stretches and folds every 30 minutes for the first 2 hours.

When the dough has increased in volume by about 50% and shows signs of fermentation (bubbles on surface), place it in the refrigerator overnight (8-12 hours).

THE NEXT DAY: Remove the dough from the refrigerator and let it rest for 1 hour to take the chill off.

Meanwhile, prepare the filling by combining olive oil, minced garlic, fresh and dried herbs, and red pepper flakes (if using) in a small bowl.

On a lightly floured surface, roll the dough into a large rectangle approximately 16×12 inches (40×30 cm).

Brush the surface of the dough with the herb-garlic oil mixture, leaving a 1-inch border around the edges. Sprinkle the grated cheese evenly over the oil.

Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife or bench scraper, cut the log in half lengthwise, creating two long strips with the layers exposed.

With the cut sides facing up, carefully twist the two strips around each other, maintaining the exposed layers on top.

Form the twisted dough into a spiral shape, tucking the end underneath. Transfer to a parchment-lined baking sheet or a 10-inch cast iron skillet.

Cover loosely with a kitchen towel and let proof for 1-2 hours, or until the dough is puffy and springs back slowly when poked.

Preheat the oven to 425°F (220°C) with a rack in the middle position.

Brush the spinwheel with olive oil and sprinkle with flaky sea salt.

Bake for 30-35 minutes until deeply golden brown. If browning too quickly, tent with foil.

Remove from the oven and let cool for at least 20 minutes before serving to allow the layers to set.

Serve warm or at room temperature, pulling apart the spiral sections to reveal the layers inside.

Sourdough Spinwheel

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Sourdough Spinwheel

Sourdough Spinwheel

Ingredients

Instructions