Earl Grey Sourdough with Apricots and Cranberries
I feel like I’ve been seriously behind in some parts of my life right now. So much has been going on and we are trying to fit the most into everyday that certain aspects are falling in the dust. My mom has been visiting this week, and all next week, too, and we have been having so much fun! We have been shopping, crafting, gardening, did a day of garage sales, baking, eating, and lots and lots of playing! Whew! I seriously need to do some laundry. And sweep my floor. And pay attention to my blog. I have a ton of comments to leave, and other blog posts to read. Plus I feel like I have 846 new blog post to write! I’m getting there friends, I’m getting there. 🙂
I am completely in love with this bread! It had a lovely crust, a good crumb, and yet is so moist and flavorful!! I’ve been wanting to try a bread with “stuff” in it for a while, and when I saw this bread, I knew I had to make it. I love the addition of tea in the bread (and really, soo versatile! I cannot stop thinking of ways to use this!). The Bergamont in the Earl Grey is not as strong and pungent as you would think, and just like when used for the Earl Grey Banana Bread, it gives off a subtle almost flowery flavor. The dried fruit rehydrated beautifully here, and turned almost jammy. I might have had two whole slices by myself the first time I cut it open. And didn’t stop there. 🙂 Ladybug also loved it, and in fact scooted her tower all the way across the kitchen by herself and then called out “Mama! Cut! Bread!” Haha, yes, I have created a carb-lover.
I have also learned that bread keeps best if you simply stand it, cut side down, on a wooden cutting board!
I am submitting this bread to Yeastpotting, a weekly showcase of all things yeasted and delicious!
Earl Grey Sourdough with Apricots and Cranberries (slightly adapted from Mr. Punchy, Sourdough Companion)
1 TBSP Earl Grey tea leaves (1 bag)
300 grams water
500 grams flour
200 grams 100% mature sourdough starter
20 grams maple syrup
7 grams salt
5 grams cinnamon
1/2 cup dried apricots, diced
1/2 cup dried cranberries
Boil the water and pour over the tea leaves. Allow to cool to room temperature.
In the mixing bowl, stir together the flour, salt, and cinnamon.
Pour the tea (and leaves) over the flour and start mixing.
Add the starter and maple syrup and mix until it comes together.
Allow the dough to sit for 10 minutes.
Knead the dough for 5 minutes.
Place the dough in an oiled bowl and allow to sit, covered, at room temperture for 2 hours.
Stretch the dough and fold it over itself a few times and return the dough to the bowl.
Let the dough sit covered for another 2 hours.
Add the apricots and cranberries to the dough and stretch and fold/gently knead until the pieces are well incorporated.
Place the dough back in the bowl, cover, and place in the fridge overnight.
The next morning, pull the dough out of hte fridge and place in a well floured banneton (or cloth lined bowl) until it comes to room temperature.
Heat oven to 450F and prepare a method of creating steam (I bake my bread in a covered dutch oven, which I preheat with the oven and use the lid to create steam).
Place the bread on a piece of parchment paper and slash with the design of your choosing.
Place the bread in the oven and bake for 10 minutes.
Turn the temperature down to 425F and bake for an additional 30 minutes, removing the lid for the last ten minutes (if you are using one).
Allow the bread to cool all the way before slicing.