Decorating Sourdough With A Doily

ByAllyson Letal Updated on This post may contain affiliate links

This is one of my favorite ways to add a little extra personality to my sourdough loaves! Though I do believe it works better with recipes that use either very small or no inclusions. The recipe I used for this step by step guide is my rosemary sourdough bread.

  1. Place your banneton in the freezer for 30 minutes while the oven preheats.
  2. Turn the loaf out onto a sheet of parchment paper.
  3. Spritz the loaf with water and gently rub to spread, then place the doily on top of the loaf where ever you like, press it flat to the loaf.
  4. Sprinkle generously with rice flour and spread evenly.
  5. Remove the doily and score shallow decorative scores using the pattern created by the doily followed by one deep relief score along the side.
  6. Transfer the loaf to a dutch oven and bake according to the recipe.
Dough after cold retard in fridge.
Turning dough out of banneton.
Spritzing dough with water.
Pressing doily into dough.
Patting flour into dough.
carefully removing doily.
Relief cut along the side.
Decorative scoring along the doily pattern.
Using scissors to add snip marks.
Rosemary sourdough in dutch oven before baking.
Rosemary sourdough in dutch oven after baking.
Overhead of sliced rosemary sourdough.

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Allyson Letal

Ally is the recipe developer, writer, food stylist, and photographer behind Crave The Good. With nearly two decades of culinary experience, she specializes in creating innovative recipes that inspire adventurous home cooks. Ally is passionate about exploring diverse cooking methods, from fermentation to sous vide, and is dedicated to sharing thoroughly tested recipes accompanied by step-by-step guides. Beyond the kitchen, she enjoys transforming her acreage into a homestead, reflecting her love for sustainable living, fresh ingredients, and local flavors.

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