INGREDIENTS
1/2 cup active sourdough starter
1 1/2 cup warm water
Whisk till mixed completely
4 cups bread flour
Mix till shaggy
Cover and rest for 1 hour
1 TB salt in 2 TB warm water
Stretch and fold in the dough
Cover rest 30 min
Stretch and fold
Cover rest 30 min
Stretch and fold
Rest and rise 6-8hours
DIRECTIONS
Chop up dried Blenheim apricots
Stretch the dough out
sprinkle with brown sugar and cinnamon
Add apricots
Fold over one side and repeat with cinnamon, brown sugar and apricot
Fold over other side and repeat again
Add one layer brown sugar, cinnamon and apricots
Roll dough into your shape
Form and score
Bake in Dutch oven 400 for 40 min
Remove lid bake for 10
Remove and place bread on rack bake for 5
Or bake in bread loaf pan