Imagine the aroma of freshly baked bread wafting through your kitchen, mingling with the sweet and tangy scent of dried apricots and the earthy notes of fresh thyme. This Apricot and Thyme Sourdough Bread is not just a loaf; it's a culinary experience that will elevate your baking game and impress your friends and family. With a perfect balance of flavors and a crust that crackles with every slice, this artisan bread will have everyone asking for your secret. Ready to transform your kitchen into a bakery? Let’s dive into this delightful recipe that’s as rewarding to make as it is to eat!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 3 hrs
Cuisine: Artisan
Serves: 1 loaf
Ingredients
- 500g bread flour
- 200g dried apricots
- 10g fresh thyme
- 350ml water
- 100g sourdough starter
- 10g salt
Instructions
- In a large mixing bowl, combine 500g of bread flour and 10g of fresh thyme, ensuring the thyme is evenly distributed throughout the flour.
- Chop 200g of dried apricots into small pieces, approximately 1 cm in size, and set aside.
- In a separate bowl, mix 350ml of water with 100g of sourdough starter until well combined and the starter is dissolved in the water.
- Gradually pour the water and sourdough starter mixture into the flour and thyme mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.
- Add 10g of salt to the dough and knead it for about 10 minutes on a lightly floured surface until it becomes smooth and elastic.
- Once the dough is kneaded, gently incorporate the chopped apricots into the dough, ensuring they are evenly distributed without tearing the dough too much.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for about 2 hours, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a round loaf.
- Place the shaped loaf onto a piece of parchment paper or a floured proofing basket. Cover it with a damp cloth and let it rise for another 30-45 minutes, or until it has puffed up noticeably.
- Preheat your oven to 230°C (450°F) while the dough is proofing. If using a Dutch oven, place it in the oven to preheat as well.
- Once the loaf has finished its second rise, carefully transfer it to the preheated Dutch oven or a baking sheet lined with parchment paper.
- If desired, score the top of the loaf with a sharp knife to allow for expansion during baking.
- Bake the bread in the preheated oven for 30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for an additional 15 minutes or until the crust is golden brown and the internal temperature reaches about 90°C (190°F).
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.
Tips
- Use High-Quality Ingredients: The flavor of your bread relies heavily on the quality of your ingredients. Opt for organic bread flour and fresh, plump dried apricots for the best taste.
- Knead Thoroughly: Make sure to knead the dough until it’s smooth and elastic. This step is crucial for developing gluten, which gives the bread its structure.
- Temperature Matters: Ensure your water is at room temperature when mixing with the sourdough starter. Too hot or too cold can affect yeast activity.
- Monitor the Rise: Keep an eye on the dough during the first rise. Depending on your kitchen temperature, it may take less or more time than the suggested 2 hours.
- Preheat Your Oven: A well-preheated oven is essential for a good rise and a crispy crust. If using a Dutch oven, make sure it’s hot before placing your dough inside.
- Experiment with Scoring: Scoring the top of the loaf not only allows for expansion but also adds a decorative touch. Get creative with your designs!
- Cool Before Slicing: Patience is key! Allow the bread to cool for at least 30 minutes after baking to ensure the crumb sets properly and makes for cleaner slices.With these tips, you're well on your way to creating a stunning loaf of Apricot and Thyme Sourdough Bread that will have everyone coming back for more!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
