Fruits and Nuts Sourdough

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Fruits and Nuts Sourdough 
By Patricia Aguiar – All rights reserved worldwide


  • 400 g Bread Flour
  • 280 g Water
  • 120g Levain ( 1:3:3 – 8 hours 30°C)
  • 8 g salt
  • 8 g dried figs
  • 8 g apricots
  • 8 g toasted almonds
  • 1 Tbsp orange zests
  • 1/2 tsp cardamom

Autolyse flour and water for 1 hour. Mix in the levain and let rest for 20-30 minutes. Mix again, add the salt.

Bulk 4-5 hours at 30°C 3 folds each 30 minutes

Preshape and add half of fruits and nuts.  Rest 20-30 minutes. Shape, add another half of filling, and put in banneton.

Cold proof 20-25 hours at the fridge (6 degrees celsius)

Bake at 230° C during 45 minutes with steam at the beginning. Good breads! 

Visit Patti on Instagram at:  @patti_aguiar

Click for the downloadable printable formula HERE

Patricia Lima Dias Aguiar

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