This Sourdough Bread has a lovely subtle and floral flavor from the Earl Grey tea and the dried fruit rehydrated beautifully here, and turned almost jammy. You won’t be disappointed with this beautiful sourdough loaf.
Love a good Sourdough Bread recipe? Try these gorgeous sourdough bread loaves:
- San Francisco Sourdough Loaf – This sourdough loaf is extra tangy and has great texture!
- Vermont Sourdough Loaf with Whole Wheat – Soft and chewy, with a lovey crust, this sourdough loaf is a treat!
- Soft Sourdough Sandwich Loaf – Perfect for sandwiches, this is a great beginner sourdough bread recipe!
- Toasted Wheat Germ Sourdough Loaf with Rosemary – Soft on the inside and crunchy on the outside, this beautiful sourdough loaf
Ready to take your sourdough bread to the next level? Try these tasty sourdough bread recipes:
- Roasted Garlic Sourdough Bread – This roasted garlic loaf is beautifully decorated and will keep your house safe from vampires.
- Strawberry, Almond and Camembert Sourdough – with a beautiful crust, chewy texture, and loads of flavor, this loaf is perfect!
Obsessed with Sourdough? Fuel your obsession with these:
Earl Grey Sourdough with Apricots and Cranberries
- 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
- ½ cup dried apricots diced
- ½ cup dried cranberries
- Boil the water and pour over the tea leaves. Allow to cool to room temperature. Keep the leaves in the tea.
- In a large mixing bowl, stir together the flour, salt, and cinnamon.
- Pour the tea (and leaves) over the flour and start mixing, until it is mixed in.
- 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 on the counter with a little flour.
- 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 diced 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 the 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 it.