There is nothing like the smell of fresh bread on a snowy winter morning. You deserve a treat that feels special but stays simple. This fruit cream sourdough is exactly what your kitchen needs right now. It is soft, sweet, and perfect for sharing with the people you love. You will love how the house smells as it bakes. It is the perfect way to start a slow holiday weekend.
Looking for a dish that wows your guests without stressing you out? This loaf delivers a professional bakery look with very little effort. It is the ultimate weekend project for any home cook. Every slice is a warm hug for your soul. Grab your starter and let’s get baking together.
Why You’ll Love This Fruit Cream Sourdough
This recipe is a winner because it uses a secret trick for the softest crumb. By reducing heavy cream, you add a rich, velvety texture to every bite. It is naturally sweetened with honey and packed with juicy dried fruits. This loaf feels like a fancy bakery find but comes right from your oven. It is the ultimate comfort food for a slow weekend at home.
You do not need any special skills to make this happen. Your family will be so impressed by the professional look of this bread. It balances sweetness and tang perfectly in every single slice. The honey softens the sourdough bite just enough for the kids to love it. Using high-protein flour ensures your loaf has a sturdy and beautiful shape. It is a balanced and nutritious treat for any time of day.
How It Comes Together
Making this loaf is much easier than it looks. You will start with a simple mix of flour, water, and starter. The process starts with a simple autolyse to help the flour hydrate. This makes the dough much easier to handle as you go. You will love the gentle stretch and fold method. It builds strength without any heavy kneading required.
The magic happens during the lamination step where you tuck in the fruit. Even if you are new to baking, these steps are very easy to follow. You can even let it proof overnight while you sleep. Success is just a few folds away for any home cook. You will feel like an artisan baker in your own kitchen. Adding the cream and fruit at the end keeps the dough light.
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh seasonal flavors.
- 100g active sourdough starter (100% hydration)
- 350g high-protein bread flour
- 210g filtered water
- 7g fine sea salt
- 30g honey
- 100g mixed dried fruits (cranberries, raisins, and chopped apricots)
- 100ml heavy cream (reduced to 50ml)
- 5g fresh orange zest
Step-by-Step Instructions
- Combine active starter, water, and honey in a mixing bowl and whisk until the starter is fully dissolved.
- Incorporate bread flour and salt, mixing until no dry flour remains; cover and autolyse for 45 minutes.
- Perform four sets of stretch-and-folds at 30-minute intervals to develop gluten structure.
- While the dough ferments, simmer the heavy cream in a small saucepan over low heat until reduced by half; allow to cool to room temperature.
- Transfer dough to a lightly dampened surface and gently stretch into a large rectangle for lamination.
- Spread the cooled cream reduction, orange zest, and dried fruits evenly across the dough surface.
- Fold the dough into a tight cylinder, then into a ball, and place in a floured banneton.
- Proof for 4 hours at room temperature (75°F) or cold-proof in the refrigerator for 12-15 hours.
- Preheat a Dutch oven to 230°C (450°F).
- Score the loaf surface and bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the internal temperature reaches 98°C (208°F).
Best Ways to Enjoy It
Serve a thick slice warm with a pat of salty butter. It tastes amazing when paired with a hot cup of tea. You can also spread a little cream cheese on top for richness. This bread is perfect for a holiday brunch table. Set the table with your favorite mugs and enjoy a slow morning. It is a great way to connect with your family over breakfast.
Storage & Reheating
Keep your bread in an airtight bag at room temperature. It will stay fresh and soft for up to three days. You can also freeze individual slices for a quick breakfast later. Wrap the slices tightly in plastic wrap before putting them in the freezer. Reheat a slice in the toaster for that fresh-baked taste. This is a great way to meal prep your morning treats.
Tips for Best Results
- Use a kitchen scale for the best results every time.
- Make sure your sourdough starter is bubbly and active before starting.
- Do not rush the cream reduction process on the stove.
- Let the cream cool completely before adding it to your dough.
- Wet your hands slightly to keep the dough from sticking.
- For a festive holiday look, add extra cranberries on top.
- Slice the bread only after it has cooled down fully.
- Use high-protein bread flour to help the loaf rise high.
Easy Flavor Ideas
- Swap the apricots for dried figs for a deeper flavor.
- Use maple syrup instead of honey for a different sweetness.
- Add a handful of chopped walnuts for a nice crunch.
- Try using lemon zest instead of orange for a zingy twist.
- Use a dairy-free cream alternative if you need to avoid milk.
Common Questions
Can I make this ahead of time?
Yes, the long cold proof in the fridge is perfect for planning. You can prep the dough the night before your brunch. This makes holiday mornings much more relaxed for you.
Why do I need to reduce the cream?
Reducing the cream concentrates the fat and flavor. It adds richness without making the dough too wet or sticky. This is the secret to the extra soft crumb.
How do I know when it is done?
The internal temperature should reach 98°C or 208°F. The crust should be golden brown and sound hollow when tapped. Using a thermometer is the most reliable way to check.
I hope this cozy recipe brightens your winter mornings. There is nothing like sharing warm bread with the people you love. Give it a try and enjoy every bite!
— Lidia
Fruit Cream Sourdough
Ingredients
- 100 g active sourdough starter (100% hydration)
- 350 g high -protein bread flour
- 210 g filtered water
- 7 g fine sea salt
- 30 g hone y
- 100 g mixed dried fruits (cranberries, raisins, and chopped apricots)
- 100 ml heavy cream (reduced to 50ml)
- 5 g fresh orange zest
Instructions
- Combine active starter, water, and honey in a mixing bowl and whisk until the starter is fully dissolved.
- Incorporate bread flour and salt, mixing until no dry flour remains; cover and autolyse for 45 minutes.
- Perform four sets of stretch-and-folds at 30-minute intervals to develop gluten structure.
- While the dough ferments, simmer the heavy cream in a small saucepan over low heat until reduced by half; allow to cool to room temperature.
- Transfer dough to a lightly dampened surface and gently stretch into a large rectangle for lamination.
- Spread the cooled cream reduction, orange zest, and dried fruits evenly across the dough surface.
- Fold the dough into a tight cylinder, then into a ball, and place in a floured banneton.
- Proof for 4 hours at room temperature (75°F) or cold-proof in the refrigerator for 12-15 hours.
- Preheat a Dutch oven to 230°C (450°F).
- Score the loaf surface and bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the internal temperature reaches 98°C (208°F).
