Peach Crisp Sourdough Bread

A freshly baked loaf of Peach Crisp Sourdough bread next to a white and brown napkin and fresh peaches.

Print Recipe

4.23 from 22 votes

Sweet, juicy peaches paired with a cinnamon brown sugar oat streusel all stuffed into a loaf of sourdough bread.

Prep Time20

Cook Time45

Proofing Time20

Total Time21 5

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Sourdough Bread

500 grams bread flour 3½ cups
50 grams active and bubbly sourdough starter ¼ cup
10 grams salt 1½ teaspoon
350 grams peach juice 1½ cups

Peach Juice

300 grams fresh peaches- peeled and diced about 3 peaches
375 grams water 1⅔ cup
50 grams sugar ¼ cup

Cinnamon Oat Streusel

57 grams butter ¼ cup
55 grams brown sugar ¼ cup
46 grams flour ⅓ cup
30 grams oats ⅓ cup
1 gram cinnamon ½ teaspoon
50 grams pecans chopped, optional ½ cup

Instructions

First, make the peach syrup. Add 3 sliced and peeled peaches to a pan with water and sugar. Bring mix to a boil and then simmer for 10 minutes. Lightly smash some of the peaches and then let the liquid cool for a few minutes before straining the liquid and adding it into a jar. Let it cool to room temperature before adding it to the sourdough bread.
300 grams fresh peaches- peeled and diced, 375 grams water, 50 grams sugar
Place the leftover peaches on paper towels and pat dry to remove most of the extra liquid. Set aside covered in the fridge.
Mix together flour, cooled peach juice, sourdough starter, and salt until a shaggy dough is formed. Cover the dough and let sit at room temperature.
500 grams bread flour, 350 grams peach juice, 50 grams active and bubbly sourdough starter, 10 grams salt
About 30 minutes later, perform a set of stretch and fold and then leave the dough to sit covered. If you have time do this one or two more times with about 30 minutes in between.
Let the dough sit covered for 8-12 hours, until the dough is risen about 75%.
Make the streusel by mixing the butter, sugar, flour, oats, cinnamon, and optional pecans. Squeeze the butter to break it up in the mixture until crumbly.
57 grams butter, 55 grams brown sugar, 46 grams flour, 30 grams oats, 1 gram cinnamon, 50 grams pecans chopped, optional
Take the reserved peaches from the peach juice and chop into small pieces.
Spread the dough out into a large rectangle on an unfloured surface. Sprinkle ⅔ of the struesel and peaches on the dough. Roll the dough up like a cinnamon roll and then sprinkle a little bit more streusel (leaving a little more for the top) and the remaining chopped peaches.
Roll up the dough and gently shape either into an oval or round shape.
Add the remaining streusel to the banneton basket liner and then add the dough.
Place the dough in the fridge for the second proof. Ideally you want to wait at least 8 hours but you can do it earlier depending on when you want to bake.
When ready to bake, preheat the oven and dutch oven to 450℉.
Score the dough and place it into the dutch oven. Bake covered, with the lid on, for 45 minutes.
Remove the bread from the dutch oven and place on a cooling rack to cool.

Notes

If you prefer to bake the same day, leave the dough on the counter for the second rise. Within 2-4 hours your dough should be ready to bake. To know when it is ready you will poke the dough with a floured finger. If it springs back immediately it needs more time. If it doesn't spring at all it is overproofed and needs baked asap. If it slowly fills back in it is ready to use.

Nutrition