H3art of the Home

What is a London Fog, you ask?

A hot cup of Earl grey tea, swimming with steamed milk with a tad of sweetener.

And it just tastes like heaven.

So of course, I decided to make it into a sourdough loaf.

And I am not disappointed.

I used my favorite Earl Greyer Vanilla, by Republic of Tea.

A premium black tea blended with bergamot oil and vanilla.

To create the cream and sweeter notes, I used luscious white chocolate chunks.

It made for a fragrant & delicious loaf.

You can watch the process over on my instgram page!

The Recipe

6 Earl Greyer Vanilla tea bags

350g boiling water

500g bread flour

50g starter

8g vanilla extract

6g salt

100g chopped white chocolate

Direction

• Combine tea bags and boiling water. Allow to come to room temperature. Remove tea bags.
• Add starter and flour to tea. Mix until a shaggy dough forms. Let rest covered for an hour.
• Add salt and vanilla extract. Stretch and fold them in.
• Complete stretch and folds every 45 minutes for 3 hours.
• Cover and let rest at room temperature 6-8 hours.
• Stretch out dough and place down chopped chocolate, roll up.
• Pre shape your dough. Let rest for ten minutes.
• Shape your dough and add to proofing basket covered. Add to the refrigerator to cold proof for 12-24 hours.
• Preheat your Dutch oven to 450° for 30 minutes.
• Score your dough and place in the Dutch oven.
• For a thinner crust, bake 45 minutes with the lid on. Remove lid for last 5 minutes.
• For a thicker crust, bake 35 minutes with lid on. Remove lid and continue to bake for 15 minutes.
• Allow to cool, 2-4 hours, before slicing.

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