Sourdough Bread with Coffee & Maple Infused Dates

AuthorKateCategory, DifficultyIntermediate

This meant to be flavour combination will take your sourdough to a whole new level. Sweet, coffee infused dates nestled in sweet, airy sourdough - you'll be hooked!

Sourdough bread infused with coffee and maple infused dates

Yields1 Serving
Prep Time1 dayCook Time45 minsTotal Time1 day 45 mins

 70 g Sourdough Starter (active & fed)
 320 g Cold, filtered water
 500 g Baker's Flour
 25 g Vital Wheat Gluten
 5 g Salt
 30 ml Strong Espresso Coffee
 20 ml Maple Syrup
 20 Dried & Pitted Dates

BEFORE YOU START - PREPARE THE DATES
1

An hour before you start mixing this sourdough, you need to prepare the dates. Put your dates into a small bowl and cover them with 30mls of hot espresso coffee and 20mls of Maple syrup. Stir them around so all the dates are covered. Cover with cling wrap and put aside until you need them (these can be made the day before if you want, but as long as they sit for an hour they will be fine).

AUTOLYSE - PREMIXING YOUR DOUGH
2

Weigh out your sourdough starter and water into a large ceramic or glass bowl. This recipe is based on you having an active starter that you have fed a few hours before starting your bake.

Mix the water and starter together briefly. Then add your flour, salt and the liquid from the dates and mix together with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.

Coffee and Maple Syrup infused date sourdough bread

3

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little longer.

FORMING UP YOUR DOUGH
4

After the dough has been through autolyse, you need to bring it together into a ball. You'll notice that the dough is fully hydrated after soaking up all the liquid. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.

It's up to you whether you do this in the bowl, or on your benchtop. I find it easier to do in the bowl, but it's fine either way.

Work your way around the bowl, grabbing the dough from the outside and stretching it up and over itself until a smooth ball is formed. You shouldn't need more than 20-25 folds to form the ball, you might need less. You just need to let the dough tell you 😉

5

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for around 30 minutes.

CREATING STRUCTURE & ADDING FLAVORS
6

Over the next few hours, you need to create some structure for you dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. You'll find it gets easier to do at each set as the gluten in your dough develops.

7

On your final set of stretch and folds, add the coffee & maple infused dates. Try to incorporate them without disturbing all the beautiful bubbles that will be forming in your dough. I find it easiest to do the last set of stretch and folds in the bowl when incorporating the dates so that you can catch any stray juice.

BULK FERMENT
8

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature of your home. Because you've added dates - which have sugars - you may find that fermentation happens faster than a normal loaf of sourdough so try not to leave your dough unattended for too long to avoid overproofing.

Coffee and Maple Syrup infused date sourdough bread

9

You want it to just double in size, no more. So my dough went from the picture above, to this.

Coffee and Maple Syrup infused date sourdough bread

SHAPING YOUR DOUGH
10

Once your dough has finished it's bulk ferment, it's time to form it back into a ball and give it some shape and surface tension. You'll need to flour your counter top with some rice flour for this.

Turn your dough onto your lightly floured surface and pull it up and over itself 4 times to create a round boule shape. It can be a little tricky, but you want to create as much surface tension as you can.

11

Try to pull the dough in a firm but gently way to create structure and tension, but also keep the gases and bubbles intact.

12

Once you're happy with the shape, place your dough into your banneton or bowl, ensuring that you've liberally floured whatever you are using.

COLD FERMENT
13

Now your dough is in it's shaping container, cover it loosely with a plastic bag or damp tea towel and place it into the fridge.

Try to leave it for a minimum of 5 hours, up to a maximum of 36 hours. The longer you leave it, the better your bread will be.

PREPARING TO BAKE YOUR SOURDOUGH
14

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so that it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven, so just adjust this time if you need to.

Leave your dough in the fridge until the very last minute.

BAKING YOUR SOURDOUGH
15

Now it's time to bake!

When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper or parchment paper.

Gently score your bread with a lame, clean razor blade or knife. A cross is sufficient, but you can get as artistic as you like.

Coffee and Maple Syrup infused date sourdough bread

16

Carefully take your Dutch Oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want you can spritz your dough with extra water before you put the lid on.

17

Bake your sourdough for 30 minutes with the lid on. Set a timer so you don't forget. At 30 minutes, take the lid off and bake for a further 12-15 minutes with the lid off. Keep an eye on your bread at this stage - because it has maple syrup and dates in it, the sugar can make the top go very dark, very quickly.

FINISHING YOUR BAKE
18

Once the time has elapsed, remove your sourdough from your Dutch Oven. Turn off your oven and place the sourdough back into the oven, directly on your oven rack. Let it cool in here with the door ajar for 1-2 hours.

This will ensure that it is completely cooked through and you don't have any dough-y bits.

Coffee and Maple Syrup infused date sourdough bread

Ingredients

 70 g Sourdough Starter (active & fed)
 320 g Cold, filtered water
 500 g Baker's Flour
 25 g Vital Wheat Gluten
 5 g Salt
 30 ml Strong Espresso Coffee
 20 ml Maple Syrup
 20 Dried & Pitted Dates

Directions

BEFORE YOU START - PREPARE THE DATES
1

An hour before you start mixing this sourdough, you need to prepare the dates. Put your dates into a small bowl and cover them with 30mls of hot espresso coffee and 20mls of Maple syrup. Stir them around so all the dates are covered. Cover with cling wrap and put aside until you need them (these can be made the day before if you want, but as long as they sit for an hour they will be fine).

AUTOLYSE - PREMIXING YOUR DOUGH
2

Weigh out your sourdough starter and water into a large ceramic or glass bowl. This recipe is based on you having an active starter that you have fed a few hours before starting your bake.

Mix the water and starter together briefly. Then add your flour, salt and the liquid from the dates and mix together with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.

Coffee and Maple Syrup infused date sourdough bread

3

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little longer.

FORMING UP YOUR DOUGH
4

After the dough has been through autolyse, you need to bring it together into a ball. You'll notice that the dough is fully hydrated after soaking up all the liquid. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.

It's up to you whether you do this in the bowl, or on your benchtop. I find it easier to do in the bowl, but it's fine either way.

Work your way around the bowl, grabbing the dough from the outside and stretching it up and over itself until a smooth ball is formed. You shouldn't need more than 20-25 folds to form the ball, you might need less. You just need to let the dough tell you 😉

5

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for around 30 minutes.

CREATING STRUCTURE & ADDING FLAVORS
6

Over the next few hours, you need to create some structure for you dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. You'll find it gets easier to do at each set as the gluten in your dough develops.

7

On your final set of stretch and folds, add the coffee & maple infused dates. Try to incorporate them without disturbing all the beautiful bubbles that will be forming in your dough. I find it easiest to do the last set of stretch and folds in the bowl when incorporating the dates so that you can catch any stray juice.

BULK FERMENT
8

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature of your home. Because you've added dates - which have sugars - you may find that fermentation happens faster than a normal loaf of sourdough so try not to leave your dough unattended for too long to avoid overproofing.

Coffee and Maple Syrup infused date sourdough bread

9

You want it to just double in size, no more. So my dough went from the picture above, to this.

Coffee and Maple Syrup infused date sourdough bread

SHAPING YOUR DOUGH
10

Once your dough has finished it's bulk ferment, it's time to form it back into a ball and give it some shape and surface tension. You'll need to flour your counter top with some rice flour for this.

Turn your dough onto your lightly floured surface and pull it up and over itself 4 times to create a round boule shape. It can be a little tricky, but you want to create as much surface tension as you can.

11

Try to pull the dough in a firm but gently way to create structure and tension, but also keep the gases and bubbles intact.

12

Once you're happy with the shape, place your dough into your banneton or bowl, ensuring that you've liberally floured whatever you are using.

COLD FERMENT
13

Now your dough is in it's shaping container, cover it loosely with a plastic bag or damp tea towel and place it into the fridge.

Try to leave it for a minimum of 5 hours, up to a maximum of 36 hours. The longer you leave it, the better your bread will be.

PREPARING TO BAKE YOUR SOURDOUGH
14

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so that it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven, so just adjust this time if you need to.

Leave your dough in the fridge until the very last minute.

BAKING YOUR SOURDOUGH
15

Now it's time to bake!

When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper or parchment paper.

Gently score your bread with a lame, clean razor blade or knife. A cross is sufficient, but you can get as artistic as you like.

Coffee and Maple Syrup infused date sourdough bread

16

Carefully take your Dutch Oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want you can spritz your dough with extra water before you put the lid on.

17

Bake your sourdough for 30 minutes with the lid on. Set a timer so you don't forget. At 30 minutes, take the lid off and bake for a further 12-15 minutes with the lid off. Keep an eye on your bread at this stage - because it has maple syrup and dates in it, the sugar can make the top go very dark, very quickly.

FINISHING YOUR BAKE
18

Once the time has elapsed, remove your sourdough from your Dutch Oven. Turn off your oven and place the sourdough back into the oven, directly on your oven rack. Let it cool in here with the door ajar for 1-2 hours.

This will ensure that it is completely cooked through and you don't have any dough-y bits.

Coffee and Maple Syrup infused date sourdough bread

Sourdough Bread with Coffee & Maple Infused Dates
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1 Comment

  1. Stephanie June 18, 2020 at 9:30 am

    This was absolutely delicious! I’ll definitely be making it again. Just a hint of sweetness, but not overly sweet and altogether just a delicious bread.

    Reply

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