Stuffed Tear & Share Nutty Sourdough

METHOD

CARAMELISED PINE NUTS:

• Place the pine nuts in a roasting tin, dust with icing sugar and give a good shake to coat.
• Roast in the oven 170°c (gas mark 3) for 10 minutes until aromatic and caramelised in colour.
• Allow to cool completely and blitz to a coarse texture.

SOURDOUGH:

• In a large bowl, combine the sourdough starter with 350ml of tepid water. Whisk thoroughly with a balloon whisk until well mixed.
• Add all of the 1100g of strong white bread flour and stir quickly to form a rough, soft dough. If the mixture feels too dry, add a bit more water. Don’t worry about smoothness at this stage—just ensure there are no dry patches of flour.
• Let the dough rest for 30 minutes, allowing the flour to absorb the water, which will make kneading easier.
• Mix the salt with 25ml of tepid water, then add it to the dough. Fold the sides of the dough into the centre while turning the bowl, repeating for about 30 seconds until the salt is well incorporated.
• Let the dough rest for 10 minutes.
• Fold the dough again for about 30 seconds. If it sticks to your hands, dampen your hand slightly to prevent sticking.
• Rest the dough for another 10 minutes.
• Repeat the folding and resting process 8 times in total. After the final fold, the dough should feel much smoother and more elastic.
• Gently fold in the pine nuts and dried cherries.
• Cover the bowl with oiled cling film and leave the dough to rise until it doubles in size—this should take about 2 hours at room temperature or can be left overnight in the fridge.
• Lightly flour your work surface, then use a dough scraper or your hands to carefully turn the dough out onto the surface, trying not to deflate it too much.
• Shape the dough into a rough rectangle. Fold the top down to the centre, then fold the bottom over the top (like folding a business letter). Next, fold the sides in, flip the dough over so the seams are underneath, cover it lightly with oiled cling film, and let it rest for 20 minutes.
• Turn the dough over, smooth side down, and repeat the folding process. Flip it again so the seams are underneath.
• Line a bowl with a clean, well-floured tea towel (or use a generously floured proving basket) and place the dough inside, smooth side down. Cover it with oiled cling film and leave it to prove until it doubles in size. When you poke the dough, it should leave a slight indentation. This may take up to 4 hours at room temperature or overnight in the fridge.
• Half an hour before baking, preheat the oven to 225°C (205°C fan/gas mark 7½) and place a roasting tin on the bottom shelf. Lightly flour a baking sheet.
• When the dough is ready, pour 500ml of boiling water into the roasting tin to create steam (this helps give the bread a good rise and crust). Carefully remove the cling film from the dough and invert it onto the floured baking sheet. Use a sharp knife to score a pattern on top of the loaf.
• Carefully open the oven door, being mindful of the steam, and slide the baking sheet onto the middle shelf. Bake for 25-30 minutes. After 15 minutes, rotate the loaf for even browning, and sprinkle with pistachios and caramelized pine nuts.
• The bread is ready when it is well-risen, deep brown, and sounds hollow when tapped on the base. If needed, lower the temperature to 180°C (160°C fan/gas mark 4) and continue baking until fully cooked.
• Allow the loaf to cool completely on a wire rack before slicing.

OPTIONAL: Slice off the top of the loaf and fill the inside with your preferred soft, creamy cheese. Replace the top, then bake in the oven at 150°C (gas mark 2) for 15 minutes. Remove from the oven, transfer to a wooden board, and serve warm.