You might not think that wine and bread have a lot in common; however, by combining them the right way, it could be a slice of heaven. Today, on World Bread Day and World Food Day, 16 October, turn the everyday pleasure of bread and wine into a creative feast with a red wine sourdough recipe.
From vineyard to oven, the Vadas artisanal bakers and Spier’s winemakers have collaborated to craft a sourdough bread that captures the bold, expressive character of Spier’s Seaward Cabernet Sauvignon in every slice. The loaf is rich in flavour and perfectly pairs with cheese, charcuterie and a glass of red.
“Bread and wine have always belonged together and have been staples on tables for centuries,” says Johan Jordaan, Cellar Master at Spier. “This red wine sourdough brings them even closer, showing that wine isn’t only for the glass, it can inspire creativity in the kitchen too.”
“We selected the Spier Seaward Cabernet Sauvignon, a medium to full-bodied wine matured in both French and American oak for 14 months, revealing concentrated aromas of red and black berries and cedar spice.”
Break bread with this divine recipe
The recipe transforms the Spier Seaward Cabernet Sauvignon into a concentrated reduction and folds it into a sourdough fermented overnight for complexity and depth. The cabernet sauvignon lends a subtle fruitiness and colour to the bread, adding a playful new occasion for enjoying red wine.
Whether enjoyed as part of a grazing platter or simply torn warm from the loaf, it is an invitation to elevate everyday moments.
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Red wine sourdough 1kg–loaf recipe
Dough temperature target: 28°C
Hydration: 72%
Ingredients
- 210g bread flour
- 210g cake flour
- 250g water
- 300g Spier’s Seaward Cabernet Sauvignon (reduced to 50g)
- 240g active sourdough starter (fermented overnight)
- 12g salt
Red wine reduction
- Simmer 300g of Spier’s Seaward Cabernet Sauvignon in a small saucepan until reduced to 50g. Allow to cool before using.
Method
- Mixing the dough: Combine all ingredients and mix for 10 to 15 minutes by hand or stand mixer until smooth and slightly elastic.
- Bulk fermentation (3 hours):
- Allow the dough to rest in a covered bowl at room temperature.
- Perform a fold every hour (stretch and fold all sides once).
- Pre-shape and rest (30 min):
- Turn the dough out onto a lightly floured surface.
- Shape gently into a round ball. Cover and let rest for 30 minutes.
- Final shape and cold ferment:
- Shape again into a tight round ball and place into a floured banneton or bowl.
- Cover and refrigerate for 18 to 24 hours.
- Bake:
- Preheat oven to 240°C.
- 5 minutes before baking, place two ice blocks on a tray in the oven to create steam.
- When ready to bake, pour a cup of boiling water into a tray to boost steam.
- Bake at 240°C for 20 minutes, then reduce to 220°C and bake for another 10 to 15 minutes until deep golden brown.
- Cool and enjoy:
Allow to cool for at least 1 hour before slicing.
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