It is summertime and peaches are everywhere. They are hard to resist. Especially here, in the south, where they are so sweet and savory. I usually buy them to preserve and use the whole year. So I decided to add them fresh to a sourdough recipe and got creative: including dates for sweetness and amaranth to make it crunchy.
Ingredients:
50 g of Semolina Flour
30 g of Amaranth
120 g of Starter (100% hydration) I feed mine with milk, but it could be water too.
50 g of Kefir or Yogurt
220 g of Spelt Flour
100 g of White Bread Flour
160 g of Water at room temp
10 g of Honey
9 g of Salt
10 g of Water
150 g of Peach sliced into small chunks
100 g of Dates sliced into small chunks
Toast the amaranth with the semolina flour (it could be another flour if you don't have it handy). The flour will prevent the amaranth seeds from popping. Toast it over low heat for about 5-8 minutes until the flour turns a shade darker in color. Set aside.
In a bowl, add the starter, the kefir, 160 g of water, honey, spelt and white flours. Mix all together until well incorporated and let it rest for 40 minutes.
After 40 minutes, add 10g of water and 9g of salt. Mix well until a nice and smooth dough has formed and let rest for 30 minutes.
After 30 minutes, add the slices of peaches and slices of dates to the toasted amaranth semolina and mix them well.
Add the mixture to the dough and slowly incorporate them doing several sets of stretch and folds. It will be hard at first, but the more dates and peaches the better the bread (I think).
Do another two sets of stretch and folds over the next 40 minutes. Let it rest untouched for 1 hour.
Pre shape, let it rest for 20 minutes. Shape and proof for 1 hour. Refrigerate (retard) overnight.
Bake it next day (12- 16 hours later). 450 minutes with steam for 10 minutes. Reduce temperature to 400 and bake for another 15 minutes or until dark brown.
EAT BREAD WITH ME !!!! :)
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