The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apricot Almond Sourdough

Apricot Almond Sourdough

pchef1's picture


I just finished self publishing a sourdough recipe book.  Here is on of the recipes.  Let me know what you guys think!

Here is one of the recipes

High Gluten Flour  16 oz

Starter  9.3 oz

Milk 7 oz

Honey 3 oz

Salt  0.2 oz

Vanilla 0.2 oz

Eggs 1.8 oz

Dried Diced Apricots 3 oz

Sliced Almonds 2 oz

Develop gluten in dough. Bulk ferment, punch, fold in almonds and apricots, shape, proof and bake 375F.


Prep time
Cooking time
Total time




nicodvb's picture

I love teh combination you chose. Almonds and apricots is a happy pair. Your  bread makes me feel a hundry shark:)

Faith in Virginia's picture
Faith in Virginia

I just peaked at the first 20 pages. Looks like you have some great recipes.  I don't have I pad but I do have Kindle does that e book work with kindle?  

dabrownman's picture

sourdough were made for each other.  This recipe makes ne feel Italian for some reason :-) Well done!

gmabaking's picture

This recipe sounds really good although I'll use cranberries and pecans (no almonds or apricots on hand). Either Tartine or Forkish recommend making additions after second fold so I'll try doing that. Here is plan A: autolyze with flour, milk and starter for 30 minutes and then add in honey, salt, vanilla and egg. Mix and then after thirty minutes do one fold, then add fruit and nuts at time of second fold. Would appreciate plan B advice!

dabrownman's picture

Plan B - I like to do 3 S& F's and add them in on the 2nd fold too and by the 3rd fold they are evenly distributed without having to work the dough too much on the 2nd fold.  I also would autolyse without the starter but with the egg and honey an vanilla since there is a lot of hydration in these items and a big % of the total hydration for this recipe - 30 minutes is plenty for white flour.  Then add in the salt and the starter and mix then rest, 

Do 10 minutes of slap and folds over 2 periods (6 minutes and then 4 minutes - 12 minutes apart), rest and then do the S&F's.  Do a short bulk ferment of an 30 minutes then pre shape and then shape and straight into a bag and into the fridge for a long retard  I would do 12  hours or so.  Over that time the bread should near fully proof, let rest on the counter for 45 minutes as the oven warms up w/ or without DO and then turn out and slash while still cool and into the oven or hot DO.

If the dough doesn't near fully proof (85%- 90%) in 12 hours then let it do so on the counter.  If the dough isn't still cool when near full proof then back into the fridge tor 30 minutes before unmolding and slashing,

Your Plan A bread sounds very nice too Barbra.    You are such a good baker that what ever you choose will work out fine because you will make what ever adjustments are required to pull of another fine bake!

Can't wait to see it,

Jane Dough's picture
Jane Dough

Hi dabrownman,

I've got a nice starter going and I'd like to use your technique.  But I don't understand your first sentence in the 3rd paragraph (the important part of course ).  "Do ten minutes of slap and folds over 2 periods... " I get that no problem.  But then it's "rest and then do the S&F's".   

Can you clarify for me please.  

Much appreciated.  

gmabaking's picture

than plan A (Isn't that how it always works?) Haven't ever tried the slap and folds, have watched two videos but will save that technique for next time. One adventure at a time for me. I like your idea re autolyze ingredients so will do with everything except add ins and salt and starter. I had planned on the long retard overnight but decided I'd better mix in the morning and have it in fridge during the day so I can keep an eye on it. It looks like it will make a grand dessert with a little marscapone. Thanks for your help, it is always appreciated, I'll keep track of what I do and send pictures to Diane to post (only if it works of course :-)


Jane Dough's picture
Jane Dough

Well I did  make this.  It is delicious  - better second day than first.  It is a little denser than it should be but I think  - make that I know - my inexperience is the culprit.  I think I will be better at the stretch and fold technique next time around.  But all in all I am very happy with the rise from my starter and will try again next wknd.  (My new obsession - baking in ernest.)

What I do want to ask one of you is does sourdough actually get that same pillowy soft feeling that a white or mixed dough does? Or does it always seem a little heavier?

Thanks in advance for any advice being offered.

David V's picture
David V

This looked so good I had to give it a try.  Crust was beautiful, crumb was soft and light.  Flavor was awesome! This was the first loaf out of a new starter (3 wks old) Hit a home run with this one, can't wait to do this again.  Thanks for the recipe.

Littlebrooklyn's picture

I haven't been making sourdough for long but as soon as I saw this recipe I just wanted to try it as I love apricots and almonds.

So I mixed up the flour, starter and milk at around 10am.  Left it for half an hour, added the rest of the ingredients apart from the apricots and almonds.  Have to say it was a nightmare to mix, maybe it was the honey or the egg, I'm not sure.  However it was a really sticky mess and I just did a few S&F's, but it was still very sticky so I left it a bit and then tried doing some slap and folds, something I have never done before.  I have no idea what it's going to turn out like, it's now been 4hrs since I started and I am just letting it rest on the worktop in a bowl with clingfilm on it.

I'm not sure what to prove the bread in but I think I will have to leave it in the fridge overnight as I can't see it being ready to bake today.


CourtneyKenyon's picture

I love the combination of the sour dough with sweet elements added into it. I would take your idea and just add to it a tad bit more. Being a fan of almond paste, I would definitely add a few small chunks into the dough. It bakes really well inside of bread and it adds another sweet element into the bread paired with the apricots. I am curious as to whether you used a naturally risen sour dough starter or a yeast starter. This is important to know because the naturally raised starter tends to be more sour and usually takes a lot longer to proof. Since there is fruit added into the dough, I would personally like to use a naturally raised preferment started from grapes. The acidic, sweet starter would go beautifully with the dried fruit inserts.