Honey, Pistachio and Rose Water Sourdough

Long celebrated in Middle Eastern sweets such as baklava and Persian Love Cake, the trio of honey, pistachio, and rose water lends unexpected elegance to this sourdough batard. Warm slices topped with whipped honey butter let the delicate flavors and tender crumb truly shine. This recipe yields two elegant loaves: one to savor now and one to share.

320 grams warm water (90-100°F)

227 grams mature sourdough starter

35 grams pure honey

14 grams rose water

6 grams (2 teaspoons) instant yeast

600 grams all-purpose flour, plus more for dusting

100 grams chopped pistachios

15 grams kosher salt

White rice flour, for dusting

Olive oil, for brushing

In a large bowl, using a wooden spoon or rubber spatula, mix the warm water, sourdough starter honey, rose water and yeast. Stir in flour, pistachios and salt until a shaggy dough forms. Knead dough with your hands until a smooth dough forms, about 10 minutes.

Scrape the dough into a clean bowl. Cover and let rest in a warm part of the kitchen for 1 hour 30 minutes.

Transfer the dough to a lightly floured surface and divide in half. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.

To make batards (fat ovals), elongate each ball of dough by rolling it back and forth on an unfloured work surface several times. Line two oval proofing baskets with clean kitchen towels and dust them with rice flour. Using a bench scraper, quickly and carefully invert the doughs into the baskets. Cover with a clean kitchen towel and let rest for 1 hour.

Preheat the oven to 500°F for at least 30 minutes. Brush the base of the Signature Oval Bread Oven with olive oil. Invert the base of the bread oven onto one of the proofing baskets, then quickly and carefully invert the dough onto the base.

Dust with the rice flour. Using a razor blade or a very sharp, thin knife, score the Batard down the center (1⁄4” to 1⁄2” deep). Add smaller decorative designs, if desired. Cover the bread oven with the domed lid and place in the preheated oven. Reduce the temperature to 450°F and bake for 30 minutes. Remove the lid and continue to bake until the batard is golden-brown, about 15 minutes. Immediately transfer the bread to a rack and let cool completely. Repeat with remaining dough. Slice and serve.

Tip: This aromatic sourdough pairs beautifully with honey butter, which can be made by beating 1/2 cup of softened unsalted butter with 1/4 cup of honey until smooth and creamy, adding a pinch of salt, if desired.