Ingredients

The following ingredients have 40 Servings
  • 6 ounces dried apricots
  • 1/2 cup lukewarm water
  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher salt
  • 3 cups durum flour
  • 2 cups bread flour
  • 1 1/2 cups unbleached all purpose flour
  • 3 tablespoons dried sage
  • cornmeal

Instruction

  • An hour before you start, chop the dried apricots and add 1/2 c lukewarm water to them. Set aside to reconstitute.
  • Mix yeast, salt and 3 c lukewarm water in a large bowl.
  • Mix in flour, sage and apricots. Cover loosely and let dough rise approx 2 hours. Refrigerate until cold.
  • When ready to bake, dust surface of dough with flour and cut off desired amount. Dust dough again with flour and shape into a ball or oval. Let rest 40 minutes on a cornmeal-coated baking sheet.
  • Twenty minutes prior to baking, preheat oven to 450 degrees. Place baking stone on middle rack and broiler tray on another.
  • Slide loaf onto hot stone. Pour hot water into broiler tray. Bake 30-35 minutes (adjust if your loaf size varies from 1 pound by much either way) or until dark brown and firm.
  • The dough will keep up to two weeks in the refrigerator in a covered container.