Dates and Pecan Sourdough Bread

Step 1

First make active sourdough starter

Step 2

Make Dough

Step 3

In a bowl, add bread flour , spelt and rye flour and add the rest of water and mix well and autolyze 30 minutes.

Step 4

Then Incorporate the sourdough starter with flour.

Step 5

Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.

Step 6

Then after 30 minutes add salt. Mix well and cover the dough again and set aside.

Step 7

Stretch and fold.

Step 8

Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Step 9

Laminate the dough.

Step 10

Incorporate chopped dates and pecans during the lamination of the dough.

Step 11

Shaping the dough

Step 12

After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Step 13

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

Step 14

Cold proof

Step 15

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Step 16

Score and Bake

Step 17

When you are ready to bake preheat oven to 475°F.

Step 18

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Step 19

Bake the bread at 475°F for 15 minutes.

Step 20

Turn the heat down to 450°F and cook for 15 minutes.

Step 21

After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.

Step 22

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Step 23

Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.