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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