Chocolate Apricot Sourdough Recipe

For Levain Build: 
 • Active Sourdough Starter (100% hydration) – 50 g 
 • SwissBake® T55 Flour – 100 g 
 • Water (room temperature) – 100 g 

For Dough: 
 • SwissBake® T55 Flour – 900 g 
 • le’sourdo® Durum Native – 100 g 
 • Cold Water (6°C to 8°C) – 650 g 
 • Sea Salt – 22 g 
 • All Levain – 250 g 

For Inclusions: 
 • Dark Chocolate (60% to 70%) – 200 g 
 • Dried Apricots, chopped – 150 g 

DAY 1 

Levain Build : In a clean jar or bowl, combine the 50g active starter, 100g bread flour, and 100g water. Mix well, cover, and let it ferment at a warm room temperature (24°C to 26°C) for 4-6 hours, or until it has doubled and is bubbly and active. 

Autolyze: In the bowl of a spiral mixer, combine the 900g bread flour, 100g Durum Native powder, and 650g cold water. Mix on low speed for 2-3 minutes until no dry flour remains. Cover the bowl and let the dough rest (autolyse) for 60-90 minutes. 

Dough Kneading: Add all of the ripe levain and the 22g of salt to the autolysed dough. Mix on low speed (Speed 1) for 4 minutes to fully incorporate the ingredients. Increase to high speed (Speed 2) and mix for 3-5 minutes until the dough achieves medium gluten development. Ensure the Desired Dough Temperature (DDT) is between 24°C to 26°C. 

Lamination & Bulk Fermentation: Transfer the dough to a lightly damp work surface. Gently stretch it out into a large, thin rectangle. Sprinkle the chopped chocolate and apricots evenly over the entire surface of the dough. Fold the dough up like a letter to fully and evenly incorporate the inclusions. Place the dough into a lightly oiled, covered container. Let it ferment at room temperature for 3-4 hours. Perform 2-3 sets of stretch-and-folds during this time, spaced about 45 minutes apart. 

Pre-shaping & Cold Retardation: Gently release the dough onto a lightly floured surface. Divide the dough into uniform pieces. Pre-shape each piece into a light round (boule). Let them rest, covered, for 20-30 minutes. Perform a final shaping, creating a tight boule or oval (bâtard). Place each shaped loaf seam-side up into a well-floured banneton. Place each banneton inside a food-safe plastic bag and transfer to the refrigerator for 12-18 hours. 

DAY 2 

Scoring: Pre-heat the deck oven with its baking stone to 250°C (480°F) for at least 45-60 minutes to ensure the stone is thoroughly heated. Remove one loaf from the refrigerator. Turn it out from the banneton onto a lightly floured baker's peel or a sheet of parchment paper. Score the top of the cold dough with a lame or sharp blade to control the oven spring. Slide the loaf directly onto the hot baking stone. Immediately inject a generous amount of steam into the oven and close the door quickly to trap it.  

Baking (Deck Oven Method): Bake at 250°C with steam for 15-20 minutes. This initial high heat and steam will maximize oven spring and create a thin, crisp crust. After 15-20 minutes, vent the oven to release all remaining steam. Reduce the oven temperature to 230°C (450°F) and continue to bake for another 15-25 minutes (dry heat), or until the crust is deeply caramelized and the internal temperature reaches 96-99°C (205-210°F). Immediately remove the baked loaf and place it on a wire rack. Crucially, allow the bread to cool completely for at least 4-6 hours before slicing to allow the rich, moist crumb to fully set.