This 2lb wild sourdough boule is delightfully stuffed with dried apricots, apples and toasted pecans. It makes a wonderful breakfast bread or accompaniment to cheese.
It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour leaven preferment, which is then used to build the main dough. Once incorporated, the final dough is fermented at 80 F for 4-5 hours after which point the dried fruit and nuts are mixed in. It then undergoes 16 plus hrs of cold fermentation before shaping, proofing and baking.