Chardonnay Rye Sourdough with Apricots and Almonds

You can really feel the flavor and smell of Chardonnay in the bread, but I won’t give you a hangover

480 g rye sourdough starter (100% hydration)

100 g whole wheat sourdough starter (100% hydration)

960 g water

23 g salt

1216 g stone ground rye flour

160 g Turkish dried apricots (chopped), soaked  in 160 g chardonnay for at least 8 hours

100 g chopped raw almonds

In a large bowl combine all of the ingredients, cover and let ferment overnight.

Filly fermented dough (7.30 PM-5.00 AM)

In the morning, put the dough into two loaf pans and let proof for 1 hour.

Smooth the top of the loaves with a wet silicone spatula

 

Dough packed into loaf pans

Then preheat your oven to 500F. Bake for 20 minutes at 480 F, for 30 minutes at 460 F and for 10 minutes at 400 F (without  the pans and parchment paper)

Loaves ready to be baked

Submitted to Yeastspotting.

Chardonnay Rye Sourdough with Apricots and Almonds

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