How to Make a Star Anise Sourdough Loaf (Artistic Scoring Tutorial)
This Star Anise Sourdough is one of my new favorite designs. It feels festive, elegant, and romantic in a way! Inspired by winter baking and cozy kitchen moments, this loaf uses simple scoring techniques to create a floral, star-like shape that blooms beautifully in the oven.
Just like my other artistic sourdough designs, this loaf starts with my Go-To Sourdough Bread Recipe as the base dough , then transforms through thoughtful scoring, strategic cuts, and a subtle dusting of cinnamon. The final touch- a whole star anise nestled in the center to add just the right amount of beauty and warmth.
If you’re looking for a design that feels seasonal, timeless, and deeply comforting, this one is a favorite! You might also wish to explore my Poinsettia Sourdough for a pop of festive red on your sourdough. Lastly, if you make this design, I’d love to see it- tag me @the.sourdough.mama on instagram so I can admire your beautiful bake!
Watch the Process
In addition to the steps outlined below, I highly recommend watching the reel I created for this loaf HERE for visual reference. It will give a bit of extra guidance to ensure you are a success with your Star Anise Sourdough.
Note: This post contains some ads and affiliate links. If you purchase through a link, I may earn a small commission at no extra cost to you. Thank you for supporting my work and helping me continue sharing sourdough tutorials!
What you’ll need
Dough Schedule (Example)
(Full printable PDF available in my Resources Library)
Night Before
10:00 PM — Prepare your levain (starter you will use to bake with):
10g starter + 50g flour + 50g water
(Adjust based on your kitchen temperature. This works well around 75°F.)
need a starter?
Dehydrated Sourdough Starter
Day 1
8:00 AM — Mix + fermentolyse
9:00 AM — Begin stretch & folds
Bulk ferment 7–8 hours with 3–4 folds (varies by climate and dough temp)
4:00 PM — Shape + cold proof overnight
Day 2
10:00 AM — Freeze dough 30–45 minutes (for crisp scoring)
Preheat oven to 500°F with Dutch oven inside
11:00 AM — Bake at 430°F
20 minutes covered + 20–25 minutes uncovered
Step-by-Step Star Anise Sourdough Design
1. Prep the Dough
- Freeze dough 30–45 minutes while your dutch oven pre-heats in the oven at 500°F
- Bring the chilled dough to your scoring station
- Lay 4 (approx. 23 inch) pieces of baker’s twine across the bottom like the spokes of a wheel to create 8 equal sections.
- Pro tip: Place a parchment circle between dough + twine to prevent sticking
- Flip over onto parchment or a BreadMat and remove the banneton
- Brush off excess flour
- Lightly spritz with water
2. Apply the Cinnamon Flour Blend
- Prepare your color topping by mixing: 1 part cinnamon and 1.5 parts Thai rice flour. For example, 1 tablespoon of cinnamon and 1.5 tablespoons of Thai rice flour. This blend creates a soft, velvety finish without overpowering the loaf.
- Dust the entire surface with the colored powder-including the edges. Gently rub in any excess so the surface is evenly coated.
- Tip: I leave my twine unoiled to prevent bleeding. The brand I use (Tenwell) tends not to stick!
3. Tie the Loaf
- Gather the strings together with your non-dominant hand. Take one string and wrap it around the others several times, cinching them into a stable bundle. Bring that wrapped string up to join the rest, then tie them together, leaving about one finger-width of slack so the dough can expand freely.
- (Optional) Add a tiny square of parchment under the knot to prevent sticking. I find with my twine I do not need to!
- You want the strings to sit just flush against the dough- tight enough to stay in place, but not so tight that they dig into the dough, which could cause the top of your design to burst while baking.
- Space the strings to create 8 equal sections.
4. Scoring the Star
- Use a toothpick to lightly trace your petals within each section (optional). They should be on the narrow side, long, and slightly pointed.
- Use your lame to score the outer edge of each petal and cut to about ⅛ inch deep to create definition and separation as the bread bakes.
- Along the center of each section, make one long, straight cut about ⅛ inch deep.
Pro Tip: Move swiftly and keep your hand steady for the center cuts- this design relies on just a few clean, confident lines down each petal rather than intricate detailing.
5. The 5-Minute Expansion Score (Covered Bake)
- Lower your oven heat to 430°F and bake the dough covered for 5 minutes.
- Note:
- If your dough tends to split early or set quickly, reduce to 3–4 minutes.
- If it’s still too soft and jiggly, extend to 6–7 minutes.
- You want the dough to be firm enough to lift portions but not baked to the point where it is no longer flexible. This may take some trial and error!
- Remove the Dutch oven from the oven and take out the dough (if the dutch oven sides will be in the way).
- Score again-this time, starting about 1 inch from down from the center of each petal, cut deeply around the outside edges, ensuring the bottom base of each petal fully separates from the rest of the dough. Use a wooden skewer to gently lift the petals away from the dough, cutting underneath as needed so they flare out beautifully.
- Slide a small parchment ball under each petal to hold it in place.
- Return the dough to the Dutch oven and bake covered for 15 more minutes.
6. Finish Baking (Uncovered Bake)
- Uncover, remove the parchment and strings, and continue baking for another 20-ish minutes, or until golden
- You may want to loosely cover the tops of the petals with foil to prevent them from over-browning
Adding the Final Touch
- Transfer your finished loaf to a cooling rack and let it cool for at least 30 minutes.
- Once cool, nestle one whole star anise into the center
- Lightly dust the top with cinnamon for a warm, finished look
- This final step brings the entire design together- subtle, aromatic, and perfectly seasonal.
- If you make this design, I’d love to see it—tag me @the.sourdough.mama so I can admire your beautiful bake.
Want More Sourdough Art?
If you loved this design, you’ll adore my Artistic Scoring Ebook linked below!
If you try this loaf, tag @the.sourdough.mama on Instagram- I love seeing your creations and often share them!
My Go-To Sourdough Bread Recipe for Sourdough Art
Equipment
- Kitchen Scale
- Mixing Bowl
- Banneton
- Bowl Cover or Towel
- Breadmat or Parchment
- Dutch Oven
- Bread Lame or Razor Blade
Ingredients
- 100 g active sourdough starter
- 360 g warm water
- 500 g bread flour
- 10 g salt
- 1 tbsp Thai rice flour optional topping for scoring
Instructions
- Mix- In a large bowl, combine your active starter and warm water. Stir until milky. Add flour and mix by hand for 2–3 minutes until no dry spots remain.
- Rest & Add Salt- Cover the bowl with a towel and rest for 30 minutes. Add 10g salt plus a splash (~1 tablespoon) of water. Mix until fully incorporated- about 2-3 minutes.
- Stretch & Fold- Over the next 1.5–2 hours, perform 3–4 rounds of stretch and folds, resting between each. If the dough is not holding it's shape, do 4 sets.
- Bulk Fermentation- After the final fold, cover and rest at room temperature until the dough has risen, looks airy, and jiggles when you shake the bowl. In my San Diego kitchen, this usually takes 6 to 7 hours in the summer and about 8 to 9 hours in the winter, from when I begin the recipe up until shaping. Ex) If I began my recipe at 9 am and it looks ready to shape at 5pm this would be an 8 hour total bulk fermentation time.
- Shape the Dough- Lightly flour your counter and shape into a boule or batard (round or oval). Roll up the dough like a burrito, then tighten the surface by pulling it toward you several times.
- Cold Proof- Place into a floured banneton, cover, and refrigerate 12–72 hours.
- Preheat Oven- Place your Dutch oven inside and preheat to 500°F for at least 30 minutes (ideally an hour).
- Score- Flip the dough onto parchment or a bread mat. If doing intricate scoring, freeze the dough for 30–45 minutes before cutting.
- Bake- Lower oven temp to 430°F. Bake 20 minutes covered, then 20 minutes uncovered. If browning too quickly, tent with foil near the end.
- Cool & Enjoy- Let cool at least 30 minutes before slicing.
Notes
Tips for Success
- Watch your dough, not the clock — temperature and starter strength change everything.
- Every oven and Dutch oven performs a little differently, so you may need to experiment with baking times and temperatures to find what works best.
- For crisp scoring, dust the top lightly with Thai rice flour before cutting.
- Always bake on parchment or a bread mat for easy transfer into the Dutch oven.
- Shop Beginner Tools HERE
Download the Recipe
Want a printable, beautifully designed version of this recipe? It includes shaping visuals, notes on timing, and links to my favorite tools. Download My Free Go-To Sourdough Bread Recipe PDFReady for Bread Art?
Check out my Artistic Scoring Ebook to get started making sourdough butterflies, bows, and more!
