Candy Cane Sourdough Bread

There’s something magical about the holiday season that calls for a show-stopping loaf of bread fresh from the oven. Enter Sourdough Candy Cane Bread—a stunning Christmas bake that’s as festive as it is delicious. This sweet artisan loaf isn’t just a treat; it’s a centerpiece. The striking red-and-white swirl mirrors the iconic candy cane, bringing joy to your table before anyone even takes a bite.

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More than just a feast for the eyes, this bread’s soft, fluffy texture, refreshing peppermint undertones, and pockets of creamy white chocolate make it a flavor-packed delight. Sweet artisan loaves like this one can truly change the way you see baking, blending beauty, taste, and tradition into a single creation. Whether you’re gifting it to loved ones or enjoying it with family, this loaf will bring the festive spirit to life in every slice.

This loaf is more for experienced bakers. If you’re new to sourdough, check out my Sourdough Beginner Guide before trying this candy cane bread

Ingredient Breakdown

Sourdough Starter
The heart of this recipe, the sourdough starter, provides natural leavening and fermentation. A peak starter, indicated by its doubled size, bubbly surface, and pleasant tangy aroma, ensures the loaf rises properly and develops complex flavors.

Bread Flour
This high-protein flour creates the strong gluten structure necessary for a lofty, chewy loaf that can support the added sweetness and fillings.

Filtered Water
Using filtered water avoids impurities and chlorine that could inhibit yeast activity. It ensures consistent hydration and fermentation.

Cane Sugar
Cane sugar sweetens the dough while feeding the wild yeast in the starter, promoting a steady rise. Its slight caramelization during baking enhances the flavor.

Peppermint Extract
A small amount of peppermint extract transforms the loaf into a festive treat, providing a cool and refreshing undertone that pairs beautifully with the sweet additions.

White Chocolate Chips
These add bursts of creamy sweetness to the white dough swirl, creating delightful contrasts in texture and flavor.

Salt
Salt regulates fermentation, enhances the dough’s gluten structure, and balances the sweetness and peppermint flavors.

Food Coloring
Food coloring, whether synthetic or natural, gives the bread its signature candy cane-inspired red swirl.

Adding Red Coloring to Your Bread

For the signature red swirl in your Candy Cane Bread, you can use:

• Synthetic Food Coloring: Gel-based dyes are the most vibrant and concentrated. Use ⅛ teaspoon for a lighter red/pink, and increase by 1/8 teaspoon until a dark deep red hue is reached. How dark you make your bread is totally up to you but I encourage you not to go overboard. Too much food coloring can lead to a funky tasting bread.
• Natural Options: Beetroot powder, hibiscus powder, or pomegranate juice are excellent alternatives for a natural red color. Mix 1 teaspoon powder or 2-3 tablespoons juice into the wet ingredients for a softer shade. Adjust the amount based on the desired vibrancy.

Remember, natural options may produce a slightly muted tone and can subtly impact flavor.

Additions for a Festive Twist

While white chocolate chips provide sweetness and texture, you can elevate your loaf with additional holiday-inspired treats:

• Peppermint Bark: Incorporate crushed peppermint bark into the layers or sprinkle it on top before baking for added crunch and flavor.
• Candy Cane Pieces: Fold in crushed candy cane bits for extra peppermint essence and a pop of color.
• Chocolate Chunks: Dark or milk chocolate chunks can add richness and balance the sweetness.
• Festive Sprinkles: Sprinkle the dough with red and green holiday sprinkles before shaping for a playful touch.

Experiment with these additions to make each loaf uniquely festive!

Achieving A Perfect Swirl

To achieve the maximum swirl effect in your Sourdough Candy Cane Bread, the folding and layering process is essential. The goal is to stretch and layer the dough carefully to create an intricate swirl that is visually striking and evenly distributed throughout the loaf.

Step-by-Step Guide to Folding the Two Dough Layers

1. Prepare the Dough: Once your two doughs, one red and one white, have fermented and doubled in size, start by turning each dough out onto a clean, lightly floured work surface.
2. Shape the Doughs: Gently shape each dough into a rough rectangle or oval using your hands, being careful not to deflate them too much. The red dough should be a bit thinner, and the white dough thicker.
3. Laminate the White Dough: Begin with the white dough first to prevent any color transfer from the red dough. Stretch the white dough out as much as you can without tearing it, working it into a larger rectangle. Aim for a thickness of about 1/4 inch (6mm), but it can vary based on your desired swirl intensity. If you’d like a more subtle swirl, keep the dough thicker.
4. Layer the Red Dough: Next, take your red dough and carefully stretch it out to a similar size as the white dough. It helps to gently pull the dough from the center and work your way outward, like you would stretch pizza dough. The goal is to get it to fit neatly over the white dough.
5. Create the Swirl: Once both layers are stretched, lay the red dough over the white dough. Make sure there is even coverage. Begin by gently folding one edge of the red dough over onto itself, aligning it with the edge of the white dough. Then, working slowly, begin rolling the dough into a log shape, much like you would roll a jelly roll or cinnamon rolls. The more evenly you stretch and layer the dough, the more defined your swirl will be. If you want a stronger swirl, be sure to roll tightly.
6. Shape the Final Loaf: After rolling the dough into a log, pinch the seams to seal and form the dough into a round or oval shape. You can gently twist the dough into a spiral shape to enhance the candy cane look, but be careful not to tear the dough or disrupt the swirl too much.
7. Final Proofing: Place the dough into a floured banneton, ensuring the swirl side is facing up. Let it rise for the final proof, either at room temperature or in the fridge for cold fermentation. This helps the layers relax and develop the perfect texture for baking.

By following these folding techniques, you’ll ensure the two dough layers combine beautifully without losing their individual colors. The result will be a stunning Sourdough Candy Cane Bread with a striking red and white swirl that is both visually appealing and delicious.

Sourdough Candy Cane Bread Recipe Instructions

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Sourdough Candy Cane Bread

Sourdough Candy Cane Bread—a stunning Christmas bake that’s as festive as it is delicious.

Prep Time25 minutes mins

Cook Time45 minutes mins

Fermentation Time1 day d

Servings: 1 loaf

Equipment

• Bowl
• Dough Whisk
• Banneton
• Dutch Oven
• Dough Lame

Ingredients

For The Starter

• 50 g Flour
• 50 g Water
• 10 g Sourdough Starter

For The Loaf

• 100 g Active Sourdough Starter
• 350 g Filtered Water
• 1/4 tsp Food Coloring
• 1/4 tsp Peppermint Extract
• 3/4 cup White Chocolate Chips
• 50 g Cane Sugar
• 500 g Bread Flour
• 10 g Salt

Instructions

Prepare Your Starter

• The night before, mix 50g flour, 50g water, and 10g starter. Cover and let sit at room temperature. Alternatively, feed the starter in a 1:1:1 ratio 3-5 hours before starting the dough.

Prepare The Red Dough

• In a large bowl, combine 50g peak starter, 175g water, 25g cane sugar, 1/4 tsp peppermint extract, and food coloring. Stir until bubbly. Add 250g bread flour and 5g salt. Mix until combined and no dry bits remain. Cover and set aside for 1 hour.
  

Prepare The White Dough

• In a separate large bowl, combine 50g peak starter, 175g water and 25g cane sugar, Stir until bubbly. Add 250g bread flour and 5g salt. Mix until combined and no dry bits remain. Cover and set aside for 1 hour.
  
• Each dough ball should go through 1 set of stretch and folds, and at least 2 sets of coil folds. Each set should be preformed at least 30-45 minutes apart.
• During the last set of coil folds, add white chocolate chips to the white dough and fold it in.
• Allow both doughs to rise, covered, until doubled in size, soft, and jiggly.
  
• Gently shape the white dough into a rough rectangle. Repeat with the red dough.
• Laminate the white dough by stretching it thin. Stretch the red dough and layer it over the white dough. Gently align the edges.
  
• Fold the dough in thirds, then roll into a tight ball. The more folds you're able to incorporate, the more candy cane swirl your bread will have.
  
• Use tension-building pulls to create a smooth surface. Place the dough, seam side up, into a floured banneton. Rest 15 minutes, then stitch the seams closed. Cover and refrigerate overnight.
  
• Preheat the oven to 450°F with a Dutch oven inside. Turn the dough onto parchment paper, score the top, and transfer to the Dutch oven. Add a few ice cubes for steam. Bake for 20 minutes covered, then uncover and bake another 20 minutes or until the internal temperature reaches 200°F.
  
• Let the loaf cool completely before slicing to reveal the festive swirl.

Notes

• A peak starter is bubbly, doubled in size, and holds its shape when a spoonful is dropped into water.

Best Ways to Store Sourdough Candy Cane Bread

To keep your Sourdough Candy Cane Bread fresh and festive, proper storage is key. Here are the best methods to ensure it stays soft, flavorful, and ready to enjoy:

1. Short-Term Storage (1-2 Days)

• Room Temperature: Store the bread at room temperature in a bread box, a loosely tied plastic bag, or wrapped in a clean kitchen towel. This prevents it from drying out while maintaining a soft crust.
• Pro Tip: Avoid slicing the bread until you’re ready to eat it. Keeping it whole preserves moisture.

2. Medium-Term Storage (Up to 1 Week)

• Refrigerator: If you plan to enjoy the bread over several days, place it in a sealed container or plastic bag and store it in the fridge.
• Reheating Tip: Refresh slices in a toaster or oven for a few minutes to restore the softness and enhance flavors.

3. Long-Term Storage (Up to 3 Months)

• Freezing: Slice the loaf before freezing for easy portioning. Wrap each slice in plastic wrap or parchment paper, then place them in an airtight freezer bag or container.
• Thawing and Reheating: Remove slices as needed, let them thaw at room temperature for 30-60 minutes, and reheat in a toaster or oven at 350°F (175°C) for 5-7 minutes.

Storage Tips for Maximum Freshness

• Avoid refrigerating unless necessary, as it can cause bread to stale faster.
• Place a small piece of bread in the storage container to help absorb excess moisture and keep the loaf soft.

By following these tips, your Sourdough Candy Cane Bread will stay as delightful as the day it was baked, perfect for spreading holiday cheer with every slice!

With its peppermint flavor, sweet additions, and eye-catching design, Sourdough Candy Cane Bread will be the star of your holiday table!