Sourdough Harvest Loaf.

• In a large mixing bowl add the warm filtered, sourdough starter, and maple syrup. Mix together using a dough hook.

  Next, add the flour and spices. Mix together with a dough whisk until a shaggy dough forms.

  Set aside for 30 minutes.
• After the rest, add the salt to the top of the dough with 1 tablespoon of water, orange zest, and mix-ins: dried cranberries, dried apricots, and walnuts.

  Mix the dough by hand, squeezing the dough and folding it onto itself until the salt and mix-ins are fully dispersed in the dough.

Bulk Ferment

• Cover the dough with a plate, plastic wrap, or beeswax, and let it ferment on the counter for 2 hours.

  During the 2 hours, perform 2 sets of stretching and folding the dough to build structure.

Fridge Ferment

• Place the covered bowl in the fridge for 6-12 hours so that the dough ferments slowly, then remove from the fridge and let rest on the counter for 1 hour.

  Shape the dough into a tight round boule and place it in a floured banneton basket.

  Ferment again on the counter for 1 hour.

Place the banneton in the fridge

• Before baking the bread, place the banneton basket in the fridge to allow the dough to firm up and get cold before scoring and baking, anywhere between 1-6 hours.

Baking the bread

• Preheat the oven to 450℉ and place your dutch oven in the oven to allow it to preheat along with the oven.
• Once the oven has preheated, remove the banneton from the fridge and turn it out on a piece of parchment paper or silpat and lightly sprinkle it with semolina flour (optional for a coarse botton crust).

  Score the top of the loaf and place it in your Dutch oven.

  T**oss in 2 ice cubes in the bottom of the dutch oven to create more steam, optional, and place the lid on top.
• Bake the loaf for 40 minutes with the lid on, then remove the lid and bake for another 10-15 minutes with the lid off to allow the crust to darken and become golden.

  After baking, carefully remove the loaf from the Dutch oven and place it on a cooling rack for a minimum of 1 hour before slicing into it.

  *Cutting the bread too soon will cause the bread to be gummy and not finish cooking through properly.