Sourdough Peach Bread

Sourdough Peach Bread is a delightful blend of tangy sourdough and sweet, juicy peaches. Furthermore, the bread has a moist and tender crumb, thanks to the peaches, which infuse the loaf with a natural sweetness and a slight tartness.

In addition, the Sourdough Starter adds a subtle tang, balancing the flavors beautifully. With each bite, you get a burst of peach flavor complemented by the complex, earthy notes of the Sourdough. Finally, the crust is slightly crisp, contrasting the soft interior pleasantly. In conclusion, this bread is a wonderful way to enjoy the summer fruit bounty, perfect for breakfast or a light snack.

Sourdough Peach Bread Ingredients

• Active Sourdough Starter
• Organic Bread Flour
• Warm Water
• Raw Honey
• Salt
• Peach
• Cornstarch
• Coconut or Brown Sugar
• Ground Cinnamon

Crafting the Sourdough Peach Bread Dough

1. First, in a Bosch Universal Mixer, combine the Sourdough Starter, flour, water, salt, and honey.
2. Next, turn the mixer to speed 2 until the dough forms.
3. Then, increase the speed to 4 until the dough pulls away from the sides of the mixing bowl.
4. Next, turn the mixer off! The Sourdough bread dough is ready!
5. Finally, place the dough into a lightly oiled or Banneton Bowl for 30 minutes. Then, form it into a ball, cover the bowl with a damp towel, and let it rise for 1 hour or 60 minutes.

Combine the Starter, Flour, Water, Salt, and Honey

Turn the Mixer On Until Dough Forms

Rising, Stretching, and Folding the Sourdough Peach Dough

1. First, once the dough has risen for 60 minutes or 1 hour, wet your fingers or lightly dust them with flour.
   • Note: Wetting your fingers or dusting them with flour helps the dough not stick to your fingers/hands when you stretch and fold the dough.
2. Next, pull the edges of the dough into the center and reform it into a ball.
3. Then, cover the dough with the damp towel, and let it rise for another 60 minutes or 1 hour.
4. Next, repeat steps 2-3 for the second and third hour.
5. Finally, let the dough bulk rise or rise until it has doubled in size.
   • Note: This typically takes 4-6 hours depending on the humidity and heat inside and outside of your house (temperature and humidity make a LOT of difference with Sourdough rising times).

Before the Bulk Rise

After the Bulk Rise

Laminating the Sourdough Peach Dough + The Final Rise

1. First, in a small mixing bowl, combine the diced peaches and the cornstarch. Stir to combine. Let it sit for at least 10 minutes.
2. Next, once the dough has bulked or doubled in size, it’s time to laminate it!
3. Then, lightly dust a flat surface, such as your countertop, with flour.
4. Next, place the bulked dough onto the lightly floured surface and gently flatten (almost like you’re creating pizza dough).
5. Then, sprinkle the brown/coconut sugar and ground cinnamon onto the surface. Gently press the spices into the dough.
6. Then, sprinkle the peaches onto the dough.
7. Next, pull the edges of the dough into the center, and then roll the dough into a ball.
8. Finally, place the laminated dough back into the bowl, cover it with a damp towel, and let it rise for 30-45 minutes.

Combine the Diced Peaches and Cornstarch; Let It Sit

Laminate the Bulked Dough

Baking, Cooling, and Serving the Sourdough Peach Bread

1. First, preheat a Dutch Oven, in the oven, to 450 degrees Fahrenheit.
2. Next, remove the preheated Dutch Oven from the oven and remove the lid.
3. Then, gently slide in the sheet of parchment paper with the scored Sourdough Peach loaf.
4. Next, replace the lid on the Dutch Oven and place it back into the preheated oven.
5. Then, bake the bread with the lid on for 20-23 minutes at 450 degrees Fahrenheit.
6. Next, lower the oven temperature to 440 degrees Fahrenheit, and bake uncovered, for 20 to 22 minutes.
7. Then, remove the baked bread from the oven and place it on a wire cooling rack.
8. Finally, once the bread has cooled completely, slice it with a serrated knife, place it on a breadboard, and enjoy!

Place the Scored Bread Into a Preheated Dutch Oven

Bake for a Total of 40-45 Minutes

Slice the Sourdough Peach Bread and Enjoy!

Storing the Sourdough Peach Bread

To store the Sourdough Peach Loaf, slice the entire loaf and place it in a bread or Ziploc bag. Press all the extra air out of it and store it in the pantry or the counter for up to 3 days.

If you’d like to store it longer, place the airtight bag in the freezer for up to 3 months. To reheat, place a slice of bread into a toaster and “toast” until your desired temperature.

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Sourdough Peach Bread

Yield: 1 Large Loaf or 2 Medium Size Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Sourdough Peach Bread is a delightful blend of tangy sourdough and sweet, juicy peaches.

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Ingredients

• 1 c. Active Sourdough Starter
• 3 1/2 - 4 c. Organic Bread Flour
• 1 1/2 c. Warm Water
• 1 tbsp. Raw Honey
• 2 tsp. Salt
• 1/2 Ripe Peach, Peeled and Diced
• 1 tsp. Cornstarch
• 1 tbsp. Coconut or Brown Sugar
• 1 tsp. Ground Cinnamon

Instructions

Crafting the Sourdough Peach Bread Dough

1. First, in a Bosch Universal Mixer, combine the Sourdough Starter, flour, water, salt, and honey.
2. Next, turn the mixer to speed 2 until the dough forms.
3. Then, increase the speed to 4 until the dough pulls away from the sides of the mixing bowl.
4. Next, turn the mixer off! The Sourdough bread dough is ready!
5. Finally, place the dough into a lightly oiled or Banneton Bowl for 30 minutes. Then, form it into a ball, cover the bowl with a damp towel, and let it rise for 1 hour or 60 minutes.

Rising, Stretching, and Folding the Dough

1. First, once the dough has risen for 60 minutes or 1 hour, wet your fingers or lightly dust them with flour. (Note: Wetting your fingers or dusting them with flour helps the dough not stick to your fingers/hands when you stretch and fold the dough).
2. Next, pull the edges of the dough into the center and reform it into a ball.
3. Then, cover the dough with the damp towel, and let it rise for another 60 minutes or 1 hour.
4. Next, repeat steps 2-3 for the second and third hour.
5. Finally, let the dough bulk rise or rise until it has doubled in size. (Note: This typically takes 4-6 hours depending on the humidity and heat inside and outside of your house (temperature and humidity make a LOT of difference with Sourdough rising times).

Laminating the Sourdough Peach Dough + The Final Rise

1. First, in a small mixing bowl, combine the diced peaches and the cornstarch. Stir to combine. Let it sit for at least 10 minutes.
2. Next, once the dough has bulked or doubled in size, it's time to laminate it!
3. Then, lightly dust a flat surface, such as your countertop, with flour.
4. Next, place the bulked dough onto the lightly floured surface and gently flatten (almost like you're creating pizza dough).
5. Then, sprinkle the brown/coconut sugar and ground cinnamon onto the surface. Gently press the spices into the dough.
6. Then, sprinkle the peaches onto the dough.
7. Next, pull the edges of the dough into the center, and then roll the dough into a ball.
8. Finally, place the laminated dough back into the bowl, cover it with a damp towel, and let it rise for 30-45 minutes.

Baking, Cooling, and Serving the Sourdough Peach Bread

1. First, preheat a Dutch Oven, in the oven, to 450 degrees Fahrenheit.
2. Next, remove the preheated Dutch Oven from the oven and remove the lid.
3. Then, gently slide in the sheet of parchment paper with the scored Sourdough Peach loaf.
4. Next, replace the lid on the Dutch Oven and place it back into the preheated oven.
5. Then, bake the bread with the lid on for 20-23 minutes at 450 degrees Fahrenheit.
6. Next, lower the oven temperature to 440 degrees Fahrenheit, and bake uncovered, for 20 to 22 minutes.
7. Then, remove the baked bread from the oven and place it on a wire cooling rack.
8. Finally, once the bread has cooled completely, slice it with a serrated knife and enjoy!

Notes

To store the Sourdough Peach Loaf, slice the entire loaf and place it in a bread or Ziploc bag. Press all the extra air out of it and store it in the pantry or the counter for up to 3 days.