Creating a Sourdough Design using a Doily
Every Monday, I take my sourdough starter out of the refrigerator to make a loaf of sourdough bread.
Making sourdough bread isn’t for the faint of heart. It took me a long time to finally have a great starter and to master the art of sourdough making.
Not one to give into a challenge, I went toe-to-toe with my sister in 2020 to see who could make the best sourdough bread. She beat me but I kept on trying and now feel like I’ve really mastered it.
Now that I have the bread making part down, it’s time to step up my sourdough design skills.
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The Handcrafted Society
I’m joining a group of very talented ladies in The Handcrafted Society. Each month we share a project that is our own version of repurposing a particular item.
This month we were all challenged to create something using a doily. Since upping my sourdough designs is something I’ve been wanting to do I decided to try using a doily as a stencil for a unique design on the top of my loaf.
Don’t forget to check out the creations from the rest of the ladies. You’ll find their links at the end of this post.
Step-by-Step: How to Create a Doily Design on Sourdough Bread
Ingredients
- Well-hydrated sourdough dough (ready for final proof))
- Rice flour (for dusting)
- Clean knit or cloth doily (nothing too thick or fuzzy
- Press N Seal or Plastic Wrapp
- Parchment Paper
Instructions
- Add a generous amount of rice flour to a well seasoned banneton. Shake it from the bottom and up on the sides, all the way around the basket. Shake out if there is too much excess.
- Lay the doily gently into the banneton and up the sides.
- Lay your sourdough bread that has been prepared and ready for the final proofing into the basket.
- If there is excess on your doily, fold it up an onto your bread dough. Cover the basket securely with Press N Seal. (Follow your directions for final proofing). I put mine in the refrigerator for a minimum of 10 hours.
- When ready to bake, prepare your oven and dutch oven per your sourdough recipe. I preheat my dutch oven and oven to 475° for 45 minutes.
- When oven is ready. Take the dutch oven out and place on top of oven. Place your parchment paper on your board or counter, turn your dough onto the paper. Gently lift the doily from the dough. Score the dough with your lame. Shallow cuts on the perimeter and a bit deeper cuts on the interior of the pattern.
- Take the lid of the dutch oven off and place the paper with dough into it. I put one or two ice cubes between the paper and the pot. Cover and put back into oven and bake for 45 minutes (or per your own instructions)
- When your bread is done, take out of the pot and let cool on a rack for one hour. Then it's ready to enjoy!
Designs on Sourdough Bread – The Journey
It took me several tries to get this project to work. My initial two attempts were to lightly dust the rice flour (with a sifter) over the doily before dough went into the refrigerator for proofing.
- First attempt I tried it over a crochet doily
- Second attempt was over a paper doily
Both these attempts failed.
- Third attempt was to put a paper doily into the banneton before the final proofing.
This attempt looked amazing but the moisture from the dough absorbed the paper into the loaf. The doily was impossible to lift from the surface of the dough.
What Finally Worked
By using a knit or cloth doily in the banneton during proofing was the ticket. The fabric held up to the moisture while still transfering the design. It peeled away cleanly but you still need to be very gentle.
Tips & Tricks
Sometimes projects that are visions, don’t come to life in one try. Finally on the fourth try, I nailed it. Here are some of my tips and tricks:
- Use a doily with a clear, open pattern (tight knits or thick lace may not transfer well).
- Avoid synthetic fabrics that may stick.
- Experiment with different flour colors (rice flour vs. all-purpose) for contrast.
- Try using the doily on other proofed doughs, too! I’m thinking powdered sugar on pancakes….
Final Thoughts
Sometime baking and cooking can be a series of beautiful flops before you get the final masterpiece. While I baked alot of bread and the pattern didn’t turn out, it all is really great tasting sourdough bread.
Experimenting can be a fun part of the process. My whole journey through sourdough bread has been lots of experimenting. That’s been what makes it fun and something I really enjoy doing.
My new passion is trying out different recipes with the discard. Again, more trial and error until they are ready for me to post them to my recipe section.
Peace and Love,
The Handcrafted Society
Be sure to visit my friends and see what they did with their doily projects!
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Behind the scenes
Hi, I’m Lynn
After years in corporate America, I’ve channeled my interior design degree and passionate creativity into transforming our 1,300 square foot house into a cozy, inviting haven that proves beautiful living doesn’t require massive square footage.
My slightly OCD tendencies fuel my love for organizing while my “Handy” husband helps bring my vintage-inspired decorating visions to life in our empty nest, where we entertain, garden, and cook from scratch.
Join me as I share practical wisdom, a little humor, and professional insights for making the most of every square inch—because I’ve discovered that living large isn’t about the size of your home but how you fill it with style, function, and heart.
Love this beautiful bread and your message about some things being a total flop before they work out. My first project for this month’s theme was also a total flop! Like you I learned what worked and what didn’t work so I’m happy we’re still counting it as a win in the end. I’ve always wanted to learn how to make sourdough bread and I’m even more excited after reading this post. Big hugs and happy baking, CoCo
Hi CoCo – It’s good to know that I’m not the only one who struggles to make an idea come to life. You should give sourdough a go! It’s really satisfying and also delicious when you finally master it.
Lynn, this bread looks to pretty to eat. But I would eat it! There is nothing like homemade warm bread.
There is nothing like it! I make a fresh loaf every week.
Hi Lynn, Thanks for sharing your journey with us! I’m so sorry the pattern didn’t turn out how you’d hoped, but I’m happy to know I’m not the only one with projects that don’t turn out how we intended! Even though the paper stuck, it looks pretty, and I bet it tastes fabulous! Happy Day!
I think the trial and errors are a fun part of the process. Always fun to share projects with this group!
This could not be better!!!! I love that you too sometimes have to do things multiple times to get the vision you started with.
Lynn – Isn’t it funny how sisters bring out the best in us? I love that you mastered this project because of something you tried with your sister. Thank you for all the tips. Especially the bit about not using synthetic fabric! Your sourdough looks truly “ARTisan”. Pinned!
I am so glad to know I am not the only one messing up over here! Thank you for sharing your mess-ups and your beautiful and delicious recipes! You’re my hero!