Peach Bellini Sourdough Bread
This Peach Bellini Artisan Sourdough Bread is an easy summer twist on a classic loaf. Simply replace the water in your favorite sourdough recipe with Lakanto Peach Bellini Mocktail and add a touch of Lakanto Coconut Sugar with Monkfruit for subtle peach flavor and a hint of sweetness. The result is a crusty artisan loaf with delicate fruity notes and no added sugar from the mocktail. Delicious toasted with butter, topped with cream cheese and fresh peaches, or made into a grilled mozzarella and basil sandwich, this simple ingredient swap creates the ultimate summer sourdough bread.
PREP TIME
24 hours
COOK TIME
45 minutes
INGREDIENTS
8
Serves: 16
Ingredients
Dough
- 120 grams120 grams120 grams Sourdough Starter, Homemade, active and bubbly
- 300 grams300 grams300 grams Peach Bellini Canned Drink - Lakanto
- 15 grams15 grams15 grams Coconut Sugar with Monk Fruit - Lakanto
- 500 grams500 grams500 grams Bread Flour
Salt & Hydration
- 20 grams20 grams20 grams Peach Bellini Canned Drink - Lakanto
- 10 grams10 grams10 grams Salt
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix the Dough: In a large bowl, mix the bread flour and peach bellini mocktail until no dry flour remains. The dough will be slightly sticky and soft.
- Cover and let rest for 45–60 minutes to allow the flour to fully hydrate.
- Add the Salt: Add 20 grams of peach bellini mocktail and salt to the dough. Use your hands to pinch and fold the mocktail and salt into the dough until well incorporated. Let rest for 30 minutes.
- Strengthen the Dough (Stretch & Folds): Over the next 2½ to 3 hours, perform 3–4 sets of stretch and folds every 30 minutes. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat until all sides are done. Cover between sets. You’ll notice the dough becoming smoother and more elastic after each fold.
- Bulk Fermentation: After your last fold, cover and let the dough rise at room temperature (75–78°F / 24–26°C) for about 4–5 hours, or until it’s about 50% risen and bubbly with a slightly domed surface.
- Shape the Loaf: Lightly flour your surface and gently turn out the dough. Shape into a round or oval loaf by folding the edges toward the center, then tightening the shape using your hands or a bench scraper. Place the shaped dough seam-side up into a floured banneton or lined bowl.
- Transfer to Banneton: Place the dough seam-side up into a floured banneton or lined bowl, keeping the seeded side facing down (it will be flipped before baking).
- Cold Proof: Cover and refrigerate overnight for 8–12 hours. This slow proofing enhances the flavor and helps develop that perfect crust.
- Preheat & Bake: Preheat your oven with a Dutch oven inside to 450°F for at least 30–45 minutes. Carefully place your dough into the preheated Dutch oven.
- Bake: 30 minutes covered at 450°F. 15-20 minutes uncovered at 450°F until golden and crisp.
- Cool Completely. Transfer to a cooling rack and let rest for at least 1 hour before slicing. This allows the crumb to set and moisture to distribute evenly.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 142 |
| Fat: | 2 g |
| Carbohydrates: | 28 g |
| Protein: | 4 g |
| Cholesterol: | 5 g |
| Sodium: | 271 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Peach Bellini Sourdough Bread”
Leave a Reply
You must be logged in to post a comment.
Whoa! I am so intrigued!