Sourdough Moroccan Spiced Apricot and Sesame Swirl Batard
A long, narrow sourdough loaf infused with North African spices, studded with tender dried apricots, and topped with toasted sesame seeds. The warm spices—cinnamon, anise, and a hint of nutmeg—complement the bright acidity of the sourdough and the chewy sweetness of the apricots. Baked in a Dutch oven for a deep mahogany crust and open, airy crumb.
- Prep
- 30 min
- Cook
- 35 min
- Wait
- 9 hr
- Total
- 10 hr 5 min
- Makes
- 1 batard loaf (12–14 slices)
Steps
Before you start
- Ensure your sourdough starter is fed and active (bubbly with a pleasant sour smell) at least 4 hours before mixing, ideally 8–12 hours
- Have all ingredients at room temperature (70–72°F / 21–22°C) for predictable fermentation
- Place a Dutch oven (4-quart / 3.8 L capacity) in your oven and preheat to 475°F (245°C) 45 minutes before baking
- If your apricots are very dry, soak them in warm water for 10 minutes, then drain and pat dry
Mix dough with spices
- In a large bowl, combine the active sourdough starter (120 ml), room-temperature water (300 ml), and bread flour (420 g).
- Mix with a wooden spoon until all flour is hydrated and there are no dry pockets (about 2 minutes).
- The dough should look shaggy and rough.
- Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes at room temperature.
- This rest is called the autolyse and allows the flour to fully absorb water.
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Ready when: All flour is wet and combined into a rough, shaggy mass
Tip: Do not add salt yet; it will tighten the gluten and inhibit hydration during the autolyse.
Add salt and spices
- After the autolyse, add fine sea salt (12 g), ground cinnamon (2.5 g), ground anise (1 g), freshly grated nutmeg (0.5 g), and ground ginger (0.5 g, if using).
- Using wet fingers or a spoon, work the salt and spices into the dough with pinching and folding motions, turning the bowl as you go.
- Continue for 3–4 minutes until the salt is fully incorporated and the dough becomes slightly smoother.
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Ready when: Salt and spices are fully incorporated; dough is slightly cohesive and smells distinctly spiced
Tip: Use wet fingers to incorporate salt and spices; dry hands will cause them to stick to your skin instead of the dough.
Bulk fermentation with folds
- Cover the bowl loosely and let the dough rest for 5 minutes.
- Then perform a set of stretch-and-folds: wet your hand, reach under one side of the dough, stretch it up and over itself, rotate the bowl 90°, and repeat 4 times.
- The dough will begin to tighten and strengthen.
- Repeat this folding sequence every 30 minutes for a total of 3 sets (90 minutes of bulk fermentation).
- After the third set, let the dough rest undisturbed for an additional 60 minutes at room temperature (total bulk fermentation 90 min + 60 min = 150 min, or about 2.5 hours).
- The dough should increase in volume by roughly 50–75% and feel airy and alive.
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Ready when: Dough has increased 50–75% in volume, jiggles slightly when the bowl is moved, and has a pleasant sour smell
Tip: If your kitchen is cold (below 68°F / 20°C), extend bulk fermentation by 30–60 minutes. If warm (above 74°F / 23°C), reduce by 15–30 minutes.
Prepare filling
- While the dough ferments, prepare the filling.
- Chop dried apricots into ½-inch (1.3 cm) pieces (you should have about 140 g chopped apricots).
- Toast the raw sesame seeds in a small, dry skillet over medium-low heat, stirring frequently for 3–4 minutes, until they turn a light golden brown and smell fragrant.
- Do not let them burn.
- Pour the toasted seeds into a bowl and set aside to cool.
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Ready when: Sesame seeds are light golden brown and fragrant; apricots are cut into even pieces
Tip: Toasting the sesame seeds releases their oils and deepens their nutty flavor. Watch them closely—they can burn quickly.
Pre-shape dough
- Lightly flour your work surface.
- Turn the fermented dough out onto the work surface (do not punch it down aggressively; you want to preserve gas).
- Using a bench scraper, gently shape it into a loose round by pulling it toward you from all sides, rotating the bowl and the dough as you go (about 30 seconds).
- Let it rest for 20 minutes (bench rest) so it relaxes and becomes easier to shape.
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Ready when: Dough is a loose round; surface is slightly slack
Tip: A gentle pre-shape prevents tearing and makes the final shape more even and controlled.
Shape batard with filling
- After the bench rest, flip the dough seam-side down.
- Using your fingertips, gently press the dough into a rectangle about 10 inches wide × 14 inches long (25×36 cm), keeping the thickness even.
- You should see the dough relax slightly as you press it.
- Scatter the chopped apricots (140 g) and toasted sesame seeds (75 g) evenly over the dough, leaving a ½-inch (1.3 cm) border on all sides.
- Starting from the long side closest to you, tightly roll the dough toward you using both hands, sealing each turn by pinching the dough to itself.
- When you reach the top, pinch the seam firmly to seal.
- You should have a tight log about 13 inches (33 cm) long.
- Roll the log gently between your hands to even out the shape and tension, and position it seam-side down on a floured banneton or in a proofing basket lined with a floured kitchen towel.
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Ready when: Batard is a tight log, seam sealed, evenly shaped
Tip: Roll tightly but not so hard that you crush the apricots or expel all the gas. The filling should stay evenly distributed throughout.
Cold proof overnight
- Cover the banneton or basket with plastic wrap or place it in a large plastic bag.
- Refrigerate at 38–42°F (3–6°C) for 12–16 hours (or up to 24 hours).
- The cold slows fermentation while allowing continued enzymatic activity and sour flavor development.
- The dough will rise slowly and should increase in volume slightly, filling the banneton more firmly than before.
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Ready when: Dough fills the banneton more fully and yields slightly to a gentle poke
Tip: A long, cold fermentation deepens the sour flavor and allows the apricots and spices to infuse throughout the crumb.
Preheat Dutch ovenOven 475°F / 245°C
- Place your Dutch oven (4-quart / 3.8 L enameled cast iron) in the center of your oven and preheat to 475°F (245°C) for 45 minutes.
- The pot must be screaming hot for the best oven spring and crust development.
- Close the door and do not open it during preheating.
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Ready when: Dutch oven is very hot (careful not to touch); oven is at temperature
Tip: Never put a cold Dutch oven in a hot oven or a cold loaf into a cold pot. This recipe requires both to be hot for proper crust and crumb development.
Score and bakeOven 475°F / 245°C
- Carefully remove the hot Dutch oven from the oven (use oven mitts).
- Remove the cold dough from the refrigerator.
- Turn the banneton upside down and slide the loaf seam-side up onto a piece of parchment paper.
- Using a lame or very sharp knife held at a 45° angle, score the top of the batard with one long diagonal cut about ¼ inch (6 mm) deep, running the length of the loaf.
- Carefully transfer the parchment and loaf into the hot Dutch oven (the loaf should slide gently from the paper into the pot).
- Cover with the lid and place in the oven.
- Bake covered for 20 minutes at 475°F (245°C).
- The lid traps steam, which is essential for oven spring and crust development.
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Ready when: Loaf has visibly risen; steam is trapped inside the pot
Tip: Score decisively and confidently. A hesitant score can tear the dough unevenly instead of opening along a single controlled line.
Brush with egg wash and finish bakingOven 475°F / 245°C
- Carefully remove the lid from the Dutch oven (watch out for escaping steam).
- Quickly brush the top and sides of the loaf with the beaten egg wash (1 egg beaten with 1 tbsp water), then sprinkle evenly with the sesame topping (45 g of raw sesame seeds).
- Return the uncovered Dutch oven to the oven and bake for a further 12–15 minutes at 475°F (245°C), until the crust is a deep mahogany brown and the internal temperature reaches 205–210°F (96–99°C) at the center.
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Ready when: Crust is deep mahogany brown; sesame seeds are light golden and fragrant; internal temperature is 205–210°F (96–99°C)
Tip: Insert the thermometer into the thickest part of the loaf without touching the sides or the pot, which will give false readings.
Cool and rest
- Using a long metal spatula or tongs, carefully lift the loaf out of the Dutch oven onto a wire rack.
- Let it cool completely at room temperature for at least 1 hour before slicing.
- During this time, the crumb continues to set and carryover heat evens out the internal temperature.
- Slice with a serrated bread knife using a gentle sawing motion.
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Ready when: Loaf is cool to the touch; steam has escaped; crumb is set
Tip: Resist the temptation to slice while warm. Hot bread releases steam and the crumb can compress, resulting in a gummy interior.
Good to know
Tips
- Use a digital scale for all ingredients. Sourdough is sensitive to small changes in hydration and fermentation timing; by weight, you ensure consistency and reproducibility.
- Autolyse (step 1) is not optional in this recipe. It allows the flour to fully hydrate, reduces mixing time, and improves dough extensibility, making the final loaf more open and well-structured.
- The cold retard (step 6) is key to flavor and convenience. Cold fermentation dramatically slows yeast activity while allowing bacterial enzymes to continue developing complex sour notes. The dough also becomes much easier to score when cold.
- If your dough seems to be fermenting too fast (rising well before 2.5 hours in bulk fermentation), your kitchen is likely warm (above 74°F / 23°C). Move the dough to a cooler spot, or reduce bulk fermentation time by 15–30 minutes. Conversely, if bulk fermentation drags past 3 hours without visible rise, your starter may not be active enough or your kitchen is too cold. Check your starter for visible bubbles and a pleasant sour smell; if inactive, feed it again and wait 4–8 hours before mixing.
Make ahead
The shaped, filled dough can be frozen after shaping (step 5) for up to 2 weeks. Wrap the banneton tightly in plastic wrap and freeze. When ready to bake, transfer directly from freezer to refrigerator 24 hours before baking, then proceed with the cold proof and baking steps. No need to thaw. Alternatively, bulk fermentation (step 3) can be halted after the first folding sequence, and the dough can be refrigerated for up to 24 hours before continuing with remaining folds and final fermentation.
Storage & reheating
Store the cooled loaf wrapped in a kitchen towel or paper bag at room temperature (68–72°F / 20–22°C) for up to 3 days. Do not store in a sealed container or plastic bag, as condensation will soften the crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature for 2–3 hours, then warm in a 350°F (175°C) oven for 10 minutes to restore crispness. The loaf is best eaten within 24 hours of baking but remains good through day 3.
Substitutions
- dried apricots, slightly plump and tender → chopped dried figs, dates, or a mix of dried apricots and cranberries. Figs and dates are denser and slightly less tart than apricots; adjust the amount to maintain the same weight (140 g). Cranberries will add tartness that complements the spices well.
- raw sesame seeds (white or tan) → toasted sunflower seeds, pumpkin seeds, or black sesame seeds. Toast sunflower or pumpkin seeds in the same way as sesame. Black sesame seeds provide a striking visual contrast and a slightly earthier flavor. Use the same weight (75 g for filling, 45 g for topping).
- ground Ceylon cinnamon (or cassia) → ground Saigon cinnamon or Vietnamese cinnamon. These varieties are more pungent and aromatic than Ceylon cinnamon; use the same amount (1 tsp) but taste the dough after mixing and reduce if too strong.
- bread flour → all-purpose flour or bread flour from a different mill. All-purpose flour (11.5–12% protein) will work but may result in a slightly less open crumb due to lower gluten content. Increase water by 10–15 ml to compensate for the lower protein and adjust hydration as you fold. Different mills vary in protein; you may need to adjust water by 5–10 ml.
