Ingredients
- 150 g active sourdough starter
- 350 g warm water
- 500 g bread flour
- 10 g salt
- 100 g dried fruits
- 100 g toasted nuts
- Zest of 1 orange
Instructions
- In a large bowl, mix the sourdough starter with warm water until it’s well dissolved.
- Add the bread flour and mix until there are no dry spots. Cover and let the dough rest for 1 hour. This rest period is known as autolysis and it helps the flour to absorb the water, beginning the gluten development process.
- After the rest period, add the salt and knead the dough until the salt is well incorporated.
- Add the dried fruits, toasted nuts, and orange zest (if using), and knead again until they are evenly distributed in the dough.
- Perform a series of stretch and folds every 30 minutes for the next 2 hours. This helps to strengthen the gluten structure of the dough.
- Cover and let the dough rise at room temperature until it’s roughly doubled in size. This could take anywhere between 4-8 hours depending on the strength of your starter and the room temperature.
- Once the dough has doubled in size, gently shape it into a round loaf.
- Place the shaped dough into a well-floured proofing basket or bowl, cover it, and let it rise again for about 1-2 hours, until it’s puffy.
- Preheat your oven to 475F (245C) with a Dutch oven inside.
- Carefully transfer the loaf into the preheated Dutch oven, then score the top of the loaf with a sharp knife.
- Cover and bake for 30 minutes, then remove the lid and bake for another 20-25 minutes, until the loaf is golden brown.
- Let the bread cool for at least an hour before slicing and serving.
Frequently Asked Questions
Q: How long does Fruit and Nut Sourdough Bread stay fresh?
You can store Fruit and Nut Sourdough Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Fruit and Nut Sourdough Bread?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.