This Artisan date sourdough bread recipe is a bit different because it uses 1 cup of sourdough starter… The extra sourdough starter helps this bread to rise and bulk ferment faster… You can actually make it in one day, if you want;)

Dates add a bit of chewy sweetness to traditional artisan sourdough bread… It’s like dessert, almost!
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup chopped dates

Instructions
Mix the dough: In a large bowl, combine your active sourdough starter and warm water. Mix well until incorporated. Add the all-purpose flour and salt, and use a spoon or dough whisk to mix until a shaggy dough forms.

Stretch and Folds: Wet your fingers, and gently lift and stretch one side of the dough upwards and fold it over the center. Rotate the bowl a quarter turn, and repeat on all 4 sides of the dough. Then cover the dough and let it rest for 1 hour. Repeat this stretch and fold process for a total of 4 sets, with 1 hour rest periods in between. (Learn how to do stretch and folds.)

Incorporate the Dates: During the last set of stretch and folds, gently incorporate the chopped dates into the dough. Make sure the dates are evenly distributed throughout.

Shaping: Flour your work surface and gently shape the dough into a boule (a round loaf). place it in a floured banneton basket, and cover with a clean towel.
Cold Fermentation: Transfer the dough to the refrigerator and let it continue to rise for at least 4 hours (and up to 8 hours).
Baking: Preheat your oven to 450°F (230°C) and preheat a Dutch oven with the lid on for at least 30 minutes. Place the shaped dough on a sheet of parchment paper. Score the top of the dough with a sharp knife.
Bake: Carefully transfer the dough (on the parchment paper) to the preheated Dutch oven. Cover the pot and bake for 25 minutes. After 25 minutes, remove the lid and continue baking for another 20 minutes, or until the crust is golden brown and the internal temperature reaches around 200°F (93°C).
Cool and Enjoy: For the best presentation, let the baked bread cool completely on a wire rack before slicing and enjoying… Or just enjoy it warm with butter!

Tips
You can substitute other chopped dried fruits like cranberries, cherries, or raisins for the dates in this recipe.
To make sure your Dutch oven is hot enough, flick a few drops of water onto the bottom. If it sizzles immediately, the oven is ready.
For a chewier crumb, bake the bread for a slightly shorter time.
Variations
- Spiced Date Bread: Add a quarter teaspoon of ground cinnamon, cardamom, or ginger to the dough along with the salt for a warm spiced flavor that complements the dates.
- Nutty Addition: Toasted walnuts, pecans, or almonds can be incorporated with the dates during the last set of stretch and folds for an extra textural and nutty element.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

Date Sourdough Bread Recipe
Ingredients
- 1 cup active bubbly sourdough starter
- 1 cup warm water about 105 degrees F
- 3 cups all-purpose flour or bread flour
- 1 teaspoon fine salt
- 1 cup chopped dates
Instructions
- In a large bowl, combine your active sourdough starter and warm water. Mix well until incorporated.
- Add the all-purpose flour and salt, and use a spoon or dough whisk to mix until a shaggy dough forms.
- Chop 1 cup of dates into small pieces (1/2 – 1/4 inch pieces.)
- Stretch and Folds: Wet your fingers, and gently lift and stretch one side of the dough (in the bowl) upwards and fold it over the center. Rotate your bowl a quarter turn. And repeat this process on all four sides for a total of one set. Cover the dough and let it rest for 1 hour. Repeat this stretch and fold process for a total of 4 sets, with 1 hour rest periods in between each set. During the last set of stretch and folds, gently incorporate the chopped dates into the dough. Make sure the dates are evenly distributed throughout.
- Flour your work surface and gently shape the dough into a boule (a round loaf). place it in a floured banneton basket, and cover with a clean towel.
- Transfer the dough to the refrigerator and let it continue to rise for at least 4 hours (and up to 8 hours).
- Preheat your oven to 450°F (230°C) and preheat a Dutch oven with the lid inside the oven.
- Place the shaped dough on a sheet of parchment paper. Score the top of the dough with a sharp knife.
- Carefully transfer the dough (on the parchment paper) to the preheated Dutch oven. Cover the pot and bake for 25 minutes. After 25 minutes, remove the lid and continue baking for another 20 minutes, or until the crust is golden brown and the internal temperature reaches around 200°F (93°C).
Cool and Enjoy!
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