This dense, moist, gently tangy bread makes wonderful breakfast toast. Or slice it very thin, and spread it with cream cheese or butter — what a treat!
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky.
Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours.
Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet.
Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190°F when measured on an instant-read thermometer. Remove the bread from the oven, and cool it on a rack.
If you're baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack.
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
