Peach Sourdough Bread

5 from 1 vote

Peach sourdough bread is that flavorful summer bread you didn't know you needed. Packed with a sweet brown sugar oat crisp and a bunch of roasted peach chunks, every slice is more incredible than the last.

Prep Time1 30

Cook Time45

Bulk Ferment + Overnight Proof12

Total Time14 15

Course: Bread, Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 158kcal

Author: Nicole Durham

Cost: Recipe $4.05 / Serving $0.25

Equipment

Mixing Bowls
Dutch Oven
Parchment Paper or silicone sling
Baking Sheet
Cheesecloth
Banneton (proofing basket)
Razor blade or bread lame
Digital scale
Instant Read Thermometer

Ingredients

Peach Liquid

Skins and pits from 2–3 peaches ($0.00)
1 tablespoon granulated sugar ($0.02)
325 g water ($0.00)

Dough

500 g bread flour ($0.86)
325 g peach liquid, cooled ($0.00)
100 g active sourdough starter ($0.10)
10 g salt ($0.01)

Roasted Peach Add-In

150 g peaches, roasted and diced, about 1 ¼ cups ($2.49)

Cinnamon-Oat Streusel

30 g old-fashioned oats ($0.10)
30 g brown sugar ($0.16)
30 g all-purpose flour ($0.03)
25 g unsalted butter, cold and cubed ($0.24)
½ teaspoon ground cinnamon ($0.04)

Instructions

Make the peach liquid. Wash peaches and score an X on the bottoms. Boil for 30 to 60 seconds, then transfer to ice water and remove skins. Reserve skins and pits. Simmer the skins and pits with the water and sugar until the liquid is peach-colored and fragrant. Cool completely, then strain without squeezing. Measure exactly 325 grams.
Autolyse the dough. In a large bowl, combine the bread flour, peach liquid, and sourdough starter until a shaggy dough forms. Cover and rest for 30 to 45 minutes.
Add salt and fold. Sprinkle the salt over the dough and knead gently to incorporate. Cover and rest.
Prepare the streusel. In a small bowl, combine the oats, brown sugar, flour, cinnamon, and butter. Mix until crumbly and refrigerate until needed.
Bulk ferment. Let the dough ferment for 4 to 6 hours, performing 3 to 4 sets of stretch and folds every 30 to 45 minutes.
Roast the peaches. During bulk fermentation, roast the diced peaches at 375°F for 15 to 20 minutes until lightly caramelized. Cool completely.
Incorporate add-ins. After the final fold, gently fold in the roasted peaches and a portion of the streusel. Return the dough to the bowl to finish fermenting.
Shape and proof. Dust a banneton with rice flour. Shape the dough and place seam-side up in the banneton. Sprinkle additional streusel on top if desired. Cover and refrigerate for 8 to 12 hours.
Bake. Place a Dutch oven in a cold oven and preheat to 475°F. Turn the dough onto parchment, score the top, and transfer to the hot Dutch oven. Bake covered for 20 minutes. Uncover, reduce temperature to 450°F, and bake for 20 to 25 minutes more, until the internal temperature reaches 200 to 210°F.
Cool. Cool completely before slicing.

Notes

Flavor boost. Roasting peaches removes excess moisture and deepens flavor.
Sticky dough. High hydration and fruit can make the dough tacky. Wet hands help during shaping.
Streusel texture. Chilled streusel holds its shape better while baking.
Doneness. Bread is fully baked at 200 to 210°F internally.
Storage. Store at room temperature in a paper bag or bread box for up to 2 days.
Freezing. Slice and freeze tightly wrapped for up to 3 months. Toast to reheat.

Nutrition