Apricot Sourdough Bread
Apricot sourdough bread is a delightful fusion of tangy sourdough and the natural sweetness of dried apricots. This recipe yields two beautiful loaves, each weighing approximately 900 grams. Whether you’re a seasoned baker or just starting, this guide will help you create a delicious and unique bread that will impress your family and friends.
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Ingredients You’ll Need
- All-purpose flour
- Rye flour
- Sourdough starter
- Dried apricots
- Salt
- A splash of olive oil (for greasing the bowl during fermentation)
Equipment You’ll Need
- Stand mixer with dough hook
- Dough scraper
- Kitchen scale
- Two kitchen towels
- Two proofing baskets (or large bowls)
- Baking stone (optional)
- Baking peel (optional)
- Scoring knife or razor blade
- Plastic container with lid or the mixing bowl for fermentation
In this recipe i use Quick Sourdough.
Day 1
- Measure the Ingredients:
- In the mixing bowl, measure out all ingredients except the salt.
- Mix the Dough:
- Knead the dough on low speed for 4-5 minutes in a stand mixer using the dough hook.
- Increase the speed to medium-high and knead for an additional 5-6 minutes.
- Incorporate the Salt:
- Add the salt and continue kneading until the dough is elastic. The dough should form a gluten network that doesn’t tear when stretched.
- Add the Apricots:
- On a low speed, mix in the dried apricots until evenly distributed.
- Prepare for Fermentation:
- Add a splash of olive oil to the bowl, ensuring the dough is well-coated to prevent sticking.
- Cover the bowl with plastic wrap and let the dough rest at room temperature.
- Fold the Dough:
- Every hour for 3-4 hours, fold the dough by pulling each corner towards the center.
- Shape the Loaves:
- Turn the dough out onto a lightly floured surface and divide it into two equal pieces.
- Gently shape each piece into a round loaf.
- Prepare the Proofing Baskets:
- Line the proofing baskets with kitchen towels and generously dust them with flour.
- Place the shaped loaves into the baskets with the seam side up.
- Refrigerate Overnight:
- Cover the loaves and let them proof in the refrigerator overnight.
Day 2
- Preheat the Oven:
- Remove the loaves from the refrigerator.
- Place a cast iron skillet in the oven and preheat to 250°C (482°F). If using a baking stone, preheat it as well. If using baking sheets, preheat them in the oven.
- Transfer the Loaves:
- If you have a baking peel, transfer the loaves onto it and score the tops with a scoring knife or razor blade. Then, slide the loaves onto the preheated stone or baking sheet.
- If you don’t have a baking peel, carefully turn the loaves onto the back of a cold baking sheet lined with parchment paper. Score the tops, then transfer the loaves to the hot baking sheet.
- Bake the Bread:
- Pour 1 dl of water into the preheated cast iron skillet to create steam.
- Reduce the oven temperature to 180°C (356°F) and bake for 42-46 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool and Enjoy:
- Allow the loaves to cool completely on a wire rack before slicing. Enjoy your delicious apricot sourdough bread!
Storage Tips
To keep your apricot sourdough bread fresh, store it in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container or freezer bag. When you’re ready to enjoy it, toast the slices directly from the freezer or let them thaw at room temperature.
With this apricot sourdough bread recipe, you’re not just baking bread; you’re creating a delightful experience that combines the tangy essence of sourdough with the natural sweetness of apricots. Whether for breakfast, a snack, or paired with your favorite cheeses, this bread is sure to become a favorite in your household. Happy baking!
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Apricot Sourdough Bread
Ingredients
- 500 g wheat
- 280 g Rye flour
- 250 g Sourdough
- 600 g Water
- 18 g Sea salt
- Olive oil for fermentation
Instructions
- Day 1:In the mixing bowl, measure out all ingredients except the salt.Day 2:In the mixing bowl, measure out all ingredients except the salt.
- Knead the dough on low speed for 4-5 minutes in a stand mixer using the dough hook. Increase the speed to medium-high and knead for an additional 5-6 minutes.
- Add the salt and continue kneading until the dough is elastic. The dough should form a gluten network that doesn’t tear when stretched.
- On a low speed, mix in the dried apricots until evenly distributed.
- Add a splash of olive oil to the bowl, ensuring the dough is well-coated to prevent sticking. Cover the bowl with plastic wrap and let the dough rest at room temperature.
- Every hour for 3-4 hours, fold the dough by pulling each corner towards the center.
- Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Gently shape each piece into a round loaf.
- Line the proofing baskets with kitchen towels and generously dust them with flour. Place the shaped loaves into the baskets with the seam side up.
- Cover the loaves and let them proof in the refrigerator overnight.
- Day 2:Remove the loaves from the refrigerator. Place a cast iron skillet in the oven and preheat to 250°C (482°F). If using a baking stone, preheat it as well. If using baking sheets, preheat them in the oven.
- If you have a baking peel, transfer the loaves onto it and score the tops with a scoring knife or razor blade. Then, slide the loaves onto the preheated stone or baking sheet. If you don't have a baking peel, carefully turn the loaves onto the back of a cold baking sheet lined with parchment paper. Score the tops, then transfer the loaves to the hot baking sheet.
- Pour 1 dl of water into the preheated cast iron skillet to create steam. Reduce the oven temperature to 180°C (356°F) and bake for 42-46 minutes until the loaves are golden brown and sound hollow when tapped on the bottom
- Allow the loaves to cool completely on a wire rack before slicing. Enjoy your delicious apricot sourdough bread!
