Shape an oval sourdough loaf into a festive Christmas tree with a few simple cuts and scoring. This decorative loaf is surprisingly easy to make and makes an attractive centrepiece or gift for the holidays.
Begin with an oval-shaped sourdough loaf—I used a 10″ oval banneton for the base of this Christmas tree sourdough.
Why You’ll Love This Recipe!
Learn new shaping and scoring techniques – this project is a gentle introduction to more adventurous sourdough shaping and scoring.
Great for gifting or a table centrepiece – the finished loaf makes a beautiful and unique Christmas gift or display for your holiday table.
Freezes well – the shaped loaf freezes and refreshes nicely in the oven, so you can bake ahead of time and reduce stress during the festive season.
How To Shape A Christmas Tree Sourdough Bread [step-by-step photo guide]
Start with an oval sourdough loaf made from your usual recipe. I used a basic sourdough formula and shaped it in an oval banneton. The photos below show each step.
Use a length of dental floss or string to mark a tall triangle on the loaf that will become the tree. With a large knife, cut the two sides away to form the triangle.
Trim the bottom to create a trunk. Kitchen shears are useful to tidy the edges.
Press a star-shaped cookie cutter into the offcuts to make a star and place it on top of the tree.
Make deep diagonal slashes across the triangle sections with a sharp knife.
Snip the bottom edge of each section with kitchen shears to create the layered branch effect.
Finish with a few vertical cuts over the triangle sections using a small blade or lame to enhance the texture and help the tree open while baking.
Tips for Making A Christmas Tree Shaped Sourdough Loaf
- Decide how you’ll bake the loaf before cutting it. I use a cast-iron bread pan or a Dutch oven; you can also bake on a tray. Make sure your banneton size matches your baking vessel so the loaf fits comfortably.
- Avoid spraying the dough with water or using ice in the baking vessel. Excess moisture can dissolve the flour dusting and remove the decorative white accents.
- Relax and have fun—your loaf will still be delicious even if it’s not perfect. It’s the effort and presentation that count.
How To Freeze Sourdough Christmas Tree Bread
This shaped loaf freezes well. When refreshing from frozen, warm it in the oven but avoid over-spraying with water, which can dissolve the white flour accents that give the tree its contrast.
Crusty Sourdough Christmas Tree Bread
Equipment
- Mixing bowl
- Digital scales
- Oval banneton (see notes for size)
- Cast iron bread pan or Dutch oven
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
Instructions
Premix the dough
- Mix starter and water together in a large bowl.
- Add flour and salt, combine to form a rough dough.
- Cover and rest for about 1 hour.
Forming the dough
- Bring the dough into a smooth ball by folding edges into the centre.
- Cover and rest 30 minutes.
Stretch & fold phase
- Perform 4–6 sets of stretch-and-folds over a few hours to build strength, leaving about 15 minutes between sets.
Bulk fermentation
- Cover the dough and allow it to ferment at room temperature until it has roughly doubled—timing depends on temperature.
Shape the dough
- Shape the dough into a form that fits your oval banneton. Lightly dust the banneton with rice flour or semolina. Create surface tension while shaping and place the dough seam-side up into the banneton.
Proofing
- Proof in the fridge, covered, for at least 5 hours (overnight is fine).
Prepare to bake
- Preheat oven to 230°C (450°F) with your Dutch oven or cast iron pan inside so it gets very hot. Keep the dough cold until baking for a better oven spring.
Scoring into a Christmas tree
- Cut and score the dough into the tree shape just before baking. A large straight-edged knife works well for the main cuts and diagonals; kitchen shears are helpful for snipping branch edges.
Bake
- Carefully transfer the dough into the preheated pot using baking paper. Cover and bake 30 minutes at 230°C (450°F) with the lid on, then 10–15 minutes at 210°C (410°F) with the lid off.
- Do not spritz the dough with water before baking, as this can dissolve the flour dusting and remove the decorative contrast.
Cool
- Remove the loaf from the oven and transfer it to a wire rack to cool as soon as it’s stable enough to handle.
Notes
- Flour: This recipe uses strong bread flour. Results may differ if you use all-purpose flour due to protein differences.
- Starter: Use an active starter that has been fed a few hours before baking.
- Stretch & folds: If working on the bench, mist the surface with water rather than using extra flour. Wet hands prevent sticking.
- Bulk fermentation: Timing depends on temperature. Move to the next stage when the dough has just doubled and shows large air bubbles.
- Baking vessels and sizes: I used a rectangular cast iron pan (internal dimensions 30 x 24 x 14 cm) and a 10″ (25 cm) oval banneton.
Nutrition
Nutrition information is approximate.
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