Ingredients:

• 500g bread flour
• 400g fresh peaches, pureed (need 380g puree)
• 100g active, bubbly starter
• 11g salt

Inclusions:

• Chopped up peaches (or freeze dried peaches)
  • tossed in 1 tbsp AP or bread flour if using fresh peaches
• Brown sugar cinnamon mix
  • 5 tbsp light brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp AP or bread flour

Crumble topping:

• 1/4 cup AP flour
• 2 tbsp light brown sugar
• 1/8 tsp ground cinnamon
• 2 tbsp butter, cubed and room temp

Remove the pit from your peaches and cut them into large chunks. I left the skin on (wash them), but you can remove it if you’d like. Weigh 400g of peaches into a blender bottle. You will only use 380g, but some will stick to the side of your blender so it’s good to have a little extra. Blend them to a nice, runny purree.

In a large mixing bowl, weigh your starter and 380g of your peach puree. Mix with a spoon or dough whisk until milky. Then add your flour and mix again, first with a spoon/whisk, then by hand until all flour is fully incorporated. This is a very sticky dough so having a bowl scraper close by is helpful for removing excess dough from your hands. Cover and rest for 1 hour. While dough is resting, weigh out your salt into a separate dish so you don’t forget to add it later.

After 1 hour, add your salt during your first stretch and fold. Cover again and rest for 30 minutes. You will perform 3 more folds (I like coil folds) each 30 minutes apart.

After final fold, cover and continue to bulk ferment until the dough has grown ~75%. I used a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

When your dough is almost done rising, prepare your inclusions. If using fresh peaches, remove the skin and pit and chop them into small 1/2″ – 1″ pieces. Pat them between a couple of paper towels to remove some of the juice. Then toss them in 1 tbsp of flour to coat them. In a separate small bowl, add your cinnamon, brown sugar, and flour and mix them together with a fork or whisk.

Once your dough has risen the appropriate amount, lightly mist your counter and dump your dough out. Spread it gently into a wide rectangle, being careful not to tear it. Spread a layer of brown sugar cinnamon mix across the rectangle. Then add some of your peaches. Next you will trifold the dough. Add more brown sugar cinnamon and peaches. Then roll the dough log up tightly, pinching the sides as you go to keep all the inclusions inside. Using cupped hands, pull the dough towards yourself to create surface tension, being careful not to tear it.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or a bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 30 minutes.

While the bread is baking, make your crumble topping by mixing the flour, brown sugar, and cinnamon together. Then add the butter and roughly cut it in with a fork until a crumble forms. Don’t over mix.

After 30 minutes, remove the lid and lower the heat to 400F. Add the crumble topping, and then return to the oven. Bake at 400F uncovered for an additional 25 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting. Store in the refrigerator.