Ingredients
Scale
- 500g strong bread flour
- 350g lukewarm water
- 120g active sourdough starter (100% hydration)
- 10g fine sea salt
- 2 tbsp olive oil, plus extra for brushing
- 24 whole almonds, for eyes (optional)
- Fresh rosemary sprigs, for garnish
- Flaky sea salt, for finishing
Instructions
- Mix flour, water, and starter in a large bowl until combined. Let rest 30 min (autolyse).
- Add salt and knead for 8–10 min until smooth and elastic.
- Transfer to oiled bowl, cover, and ferment at room temp for 4–5 hours, until doubled.
- Shape dough into two oval loaves. Use a bench scraper or sharp knife to cut shallow fur-line grooves along the length.
- Shape each loaf into a howling direwolf: taper one end to a snout, add two almond “eyes” (press gently). Place on parchment-lined baking sheet.
- Cover and cold-proof in fridge overnight (or 2 hours at room temp).
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Score top of each loaf lengthwise with 3–4 shallow cuts for “mouth” opening.
- Transfer loaves (on parchment) into hot Dutch oven, cover, bake 20 min.
- Uncover, reduce heat to 425°F (220°C), bake 25–30 more min until deep golden and internal temp reaches 205–210°F (96–99°C).
- Brush with olive oil, sprinkle with flaky salt and rosemary. Cool completely before serving.
Notes
- For a quicker version, use 225g commercial yeast (7g active dry) in place of sourdough starter, reducing first rise to 1–2 hours.
- Almond eyes are optional — you can use black sesame seeds or simply press indentations with a paring knife.
- Best served warm or sliced and toasted. Stores well in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: Fantasy Westerosi
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (per loaf)
- Calories: 130 Kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
