This sourdough bread has a lovely subtle and floral flavor from Earl Grey and the dried fruit rehydrated beautifully here, and turned almost jammy. You won't be disappointed with this beautiful sourdough loaf.
Prep Time12 hourshrs20 minutesmins
Cook Time45 minutesmins
Total Time13 hourshrs5 minutesmins
Course: Bread
Cuisine: American
Servings: 12servings
Calories: 186kcal
Author: Jenni
Ingredients
300gramswaterroom temperature
1TBSPEarl Grey tea leaves1 bag
500gramsbread flour flour
5gramsground cinnamon
7gramssalt
200gramssourdough starter100% hydration and mature
20gramshoneyor maple syrup
½cupdried apricotsdiced
Instructions
Boil the water and pour over the tea leaves. Allow to cool to room temperature. Keep the leaves in the tea.
300 grams water, 1 TBSP Earl Grey tea leaves
In a large mixing bowl, stir together the flour, salt, and cinnamon.
Pour the tea (and leaves), sourdough starter and honey into the flour mixture and start mixing, until everything is just mixed in.
200 grams sourdough starter, 20 grams honey
Allow the dough to sit for 10 minutes to autolyse.
Knead the dough for 5 minutes on the counter with a little flour just until it comes together into a smooth dough.
Place the dough in an oiled bowl and allow to sit, covered, at room temperture for 2 hours.
Do four sets of stretch and folds. Grab a section of dough and pull it high above the bowl, and then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat the stretch and fold action. Repeat two more times, until you have done four stretches and folds, rotating the bowl 90 degrees after each one.
Let the dough sit covered for another 2 hours.
Add the diced apricots to the dough and do four sets of stretch and folds again to help develop the gluten and distribute the apricots through the dough.
1/2 cup dried apricots
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 floured countertop.
Gently shape into a circle, and then place in a well floured banneton (or cloth lined bowl)
Cover and let it sit until it comes to room temperature.
Heat oven to 450F with a lidded dutch oven.
Place the bread on a piece of parchment paper and score 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 20 minutes.
Remove the lid and allow the bread to bake for an additional 10 minutes to help develop a firmer crust with a deep golden color.
Allow the bread to cool all the way before slicing it (at least two hours).