Apricot Cardamom Sourdough Boule
A crackling, open-crumb sourdough scented with green cardamom and studded with amber apricots and pistachios. Long and slow, but every hour of waiting shows in the crust.
HardDifficulty45 minPrep50 minCook10 servingsServings210Calories
Steps
- Whisk the bread flour, whole wheat flour, salt, and cardamom in a large bowl.
- Add the water, starter, and honey and mix with a wet hand until no dry flour remains, then cover and rest 45 minutes.
- Perform four sets of stretch-and-folds spaced 30 minutes apart, folding the apricots and pistachios in during the second set.
- Bulk ferment at room temperature 4 to 5 hours until the dough is 50 percent larger, domed, and jiggly when you shake the bowl.
- Shape the dough into a tight round and place it seam-side up in a banneton dusted generously with rice flour.
- Cold-proof in the refrigerator 12 to 16 hours for a deeper flavor and an easier score.
- Preheat a covered Dutch oven to 500°F (260°C) for 45 minutes.
- Score the cold dough with one confident slash, then bake covered at 450°F (230°C) for 25 minutes.
- Uncover and bake 20 to 25 minutes more until the crust is deep mahogany and blistered.
- Cool at least 2 hours before cutting so the interior sets properly.