Sourdough Loaf for Scorpio

Submitting to Yeastspotting.

Soaker 1

200 g hard cider

150 g dried apricots, chopped

Soaker 2

150 g Marsala wine

150 g hazelnuts

Soak the dried fruit and nuts for 8 hours. Then drain. Save the wine and cider to add to the dough.

Dough 1

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

150 g water

all of the saved cider

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Dough 2

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

200 g water

all of the saved wine

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Roll out the dough 1 and arrange the soaked apricots.

Roll out the dough 2 and cover with it the rolled dough with apricots. Arrange the soaked nuts. 

Shape the loaf and let ferment at room temperature for 2 hours. Then preheat your oven with a baking stone to 500F.

Bake for 20 minutes with steam at 490 F and for another 20 minutes at 460 F.