Sourdough Apricot Walnut Bread

Instructions

1. In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir well to mix the starter into the water thoroughly.

2. Add the bread flour to the starter mixture gradually while stirring continuously to form a rough dough.

3. Sprinkle the salt over the dough, then knead the mixture by hand or with a stand mixer fitted with a dough hook attachment. Knead for about 8-10 minutes until the dough becomes smooth and elastic.

4. Incorporate the chopped dried apricots and walnuts into the dough. Continue kneading until the fruits and nuts are evenly distributed throughout the dough.

5. Place the dough into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise at room temperature for around 4-6 hours, or until doubled in size. Alternatively, you can let it rise in the refrigerator overnight for a longer fermentation period.

6. After the initial rise, gently deflate the dough and shape it into a round loaf. Place the shaped dough on a floured surface, cover it with a cloth, and let it rise for another 2-3 hours until puffy.

7. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven as it preheats.

8. Once the dough has finished its final rise, slash the top of the loaf with a sharp knife to create a decorative pattern.

9. Carefully transfer the loaf onto the preheated baking stone or a baking sheet lined with parchment paper. Bake the bread for 35-40 minutes, or until the crust turns golden brown, and the bread sounds hollow when tapped on the bottom.

10. Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy the delightful combination of tangy sourdough, sweet apricots, and crunchy walnuts in every bite.