Ingredients
Scale
- 500g bread flour
- 350g water (70% hydration)
- 100g active sourdough starter
- 10g salt
- 150g dried red dates (jujubes), pitted and chopped
- Additional warm water for soaking dates
Instructions
- Soak dried red dates in warm water for 20 minutes to soften. Drain well, and pat dry with a paper towel. Chop into chickpea-sized pieces and set aside.
- Mix bread flour and water in a large bowl until no dry flour remains. Cover and rest for 30 minutes for autolyse.
- Add active sourdough starter and salt to the dough. Mix thoroughly by hand for 3-4 minutes, squeezing and folding until fully incorporated.
- Perform the first stretch and fold on all four sides. After 30 minutes, add prepared dates during the second stretch and fold. Continue 2-3 more sessions at 30-minute intervals.
- Watch bulk fermentation carefully. Look for 50% volume increase and a puffy texture. Fermentation will be 30-60 minutes faster than usual.
- Shape the dough and place it in a floured banneton. Refrigerate 8-12 hours or proof at room temperature 2-3 hours.
- Preheat the Dutch oven at 450°F for 30 minutes. Score the loaf, bake covered 20 minutes, then uncovered at 425°F for 25-30 minutes.
Notes
Toast a thick slice and slather it with salted butter. The slight saltiness plays beautifully against the dates’ sweetness. Pair with black tea or oolong for a breakfast that feels both indulgent and wholesome.