This is a formula I put together several years ago in celebration of the feast day of Santes Dwynwen, Welsh patron saint of lovers (25 January). In the past I have substituted a bit of einkorn for a portion of the bread flour, and soaked the apricots in a little Welsh mead to create a sort of false “authenticity”. But I prefer it as presented here.
Chop the apricots to a size of your liking.
Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Shaping is a matter of personal preference – my choice is a flattish coil. Whatever, prove for 3½-4 hours.
Brush with egg-wash. Bake at 210C for 15 minutes. Reduce to 180C and bake for 40 minutes in total, brushing with egg-wash a second time about half way through.
In the Chandley Pico – 250C Top, 220C bottom, steam 10 minutes. Then reduce to 220C Top and 190C Bottom. 40 minutes total.
Story of Santes Dwynwen (my version) here.